Tuesday, January 25, 2011
Nutty, Chocolatly, Swirly Sour Cream Bundt Cake
This week’s Tuesdays with Dorie recipe was selected by Jennifer of Cooking for Comfort. She chose the Nutty, Chocolatly, Swirly Sour Cream Bundt Cake and you can get the complete recipe on her blog. I love, love, love Bundt cakes and I was excited to make this one. It’s been ages since I made a Bundt coffee cake with a swirl, so I was super excited to make this recipe. I’ve been kind of shocked that this recipe hadn’t been selected yet, but you never know, and I’m glad Jennifer picked it.
The batter has the tang of sour cream, and I decided to augment that by using lemon zest in the batter instead of orange zest. I think that made this taste even better, because that sour flavor was very prominent. For the streusel, you are supposed to use sugar, nuts, raisins, cinnamon, and chocolate. I didn’t want to add raisins, and I had a little bit of cinnamon chips left over so I used those and chopped chocolate. Yum! What a great combination.
Some of the other Tuesdays with Dorie bakers had trouble getting this out of the pan since the cake is a bit delicate with the multiple layers of batter and streusel. I was very careful layering this in the pan, trying to make sure the streusel didn’t touch the sides of the pan and making sure that the streusel was covered with batter. In the end I was pretty lucky, and my cake only stuck in one small spot. This cake was so good and I wasn’t disappointed at all. It took a tiny bit of extra work to get it layered in the pan successfully, but it was worth it!
Like my new plate? It was a gift from a friend at work. I love the stripes, it reminds me of the beach!
Recipe from Baking from My Home to Yours by Dorie Greenspan, page 182