Grease an 8- to 10-cup fluted tube or Bundt pan. Prepare:

Prepare the batter for:

Spoon one-quarter of the batter into the pan and spread evenly. Sprinkle with half of the filling. Top with half of the remaining batter and sprinkle with the remaining filling. Top with the remaining batter. Marble the cake and filling with a small spoon, scooping batter from the bottom of the pan up to the top 5 or 6 times and moving around the tube with each scoop. Spread the surface of the batter evenly. Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let cool in the pan on a rack for 10 minutes. Rotate and tap the pan until the cake is loosened on all sides, then invert the cake onto the rack to cool. Serve warm or at room temperature, sprinkled with: