Tuesdays with Dorie: Nutty, Chocolaty, Swirly Sour Cream Bundt CakeJanuary 25, 2011 at 12:01 am | Posted in bundt cakes, cakes & tortes, groups, simple cakes, sweet things, tuesdays with dorie | 21 Comments
It’s cold. So cold that I don’t want to go outside. So cold that I just want to stay at home and bake all day. And that’s just how I spent this past Saturday. First up was this Nutty, Chocolaty, Swirly Sour Cream Bundt Cake. It’s kind of a cross between a pound cake and a coffee cake…a pound cake-type base with a swirls of sugar, cinnamon and chopped nuts and chocolate running through. Dorie’s recipe also calls for raisins, but since I don’t normally go for fruit and chocolate combos, I left them out entirely. However, to totally contradict what I just said, I did add the orange zest (actually I used tangerine), and liked the gentle citrus flavor a lot.
A word of warning…making the cake was easy, making the swirl was easy, but combining them was not. I read about sticking, so I was careful not to let the first layer of the sugar-based swirl mix come in contact with the pan. That wasn’t too tricky, but then when I added the second and final layer of swirl, the cake batter was so stiff, I really couldn’t easily work it over the swirl to cover it. Not wanting to bake it with exposed swirlage (because it would fall out when I flipped the cake), I popped the cake in the oven for about three minutes, until the batter just started to soften. Then it was a breeze to get that swirl covered up with batter.
My husband asked for “big pieces” of this cake. We both liked how it had a nice outer crust with soft cake inside. And course cinnamon, nuts and chocolate, too!
For the recipe, see Baking: From My Home to Yours by Dorie Greenspan (it’s also here on NPR) or read Cooking for Comfort, as it was Jennifer’s pick this week. Don’t forget to check out the TWD Blogroll!