Tuesdays With Dorie is wrapping up January with Nutty, Chocolatey, Swirly Sour Cream Bundt Cake. In her recipe notes, Dorie acknowledges that in the years she has been baking, cakes like this have come in and out and back in of fashion. I thought this was funny, because before I joined Tuesdays With Dorie, I thought Bundt cakes were sort of seventies-era, boring potluck food. I now own several Bundt pans and enjoy making Bundt cakes. How can you not love the instant gratification of unmolding a cake from a pan and calling it done? Well, perhaps a quick sprinkle of powdered sugar or glaze, but you know what I mean. Though, that being said, this was the very first time I ever had an issue with a Bundt cake sticking to the pan (despite implementing Flo Braker’s butter, cooking spray, and flouring method to prep the pan), so this one isn’t quite so pretty.
This cake was so good, though, that it doesn’t matter at all what it looks like. I think my favorite part about the cake was the textures. The outer layer browned and had a nice crunch, the inside was nice and soft, and the swirl was perfectly crispy. You really couldn’t have a bad bite with this cake. Last week I skimped on the sour cream in the TWD recipe, using yogurt instead. I was a little disappointed with the results, so didn’t mess around this week (though I did use light sour cream) and it was 100% worth it.
This recipe rated a 9 for Deliciousness and a 4 for Effort, for an EDR of 2.25. Many thanks to Jennifer of Cooking for Comfort for hosting this week. I’ve been sick this week and this cake definitely did bring me some comfort. You can find the recipe here on Jennifer’s site and visit the TWD site to see if the other bakers successfully removed their cakes from the pan.
14 comments:
Margot, your cake looks perfectly delicious! Bummer about the sticking; omgosh-the same thing happened to me when I used Flo's method for a gingerbread (which I thought would SURELY work!)It stuck horribly to the pan! I did some research and found that sprays are not good; to just use vegetable shortening (alot)and flour for intricate bundt pans-which is what I do now and have had no issues! Yours still looks wonderful! :)
I was highly warned about the butter/flour thing. Glad this cake was enjoyed!
I did not have any trouble with sticking thank goodness, but it seems many did. I actually use spray on my pans and it does well for me. But your cake looks delicious. What a great cake!
the sour cream makes it, right? Hope you're feeling better
I agree, this cake was so delicious that looks didn't matter. Yummy! Have a happy day, hope you are feeling better.
Sooo agree...my cake looked rustic but it tasted so darn good~!!!
I had some breakage issues too - but the cake was so good, I didn't care! Yours looks pretty no matter what.
Sorry to hear you haven't been feeling well. Shane is under the weather too - hope you're both good as new soon.
Your cake looks perfect, despite any sticking issues! I love the simplicity of bundts - like you said, what's not to love? :)
You're so right about the textures in this cake - that's part of what made it so good. I hope you're feeling better!
I agree, at the end of the day it doesn't really matter what it looks like...As long as everyone enjoys it!
I love Bundt cakes too. I went the whole hog with sour cream (although the light version), and loved it.
Your bundt cake looks delicious. After your review of it I think I'm going to give this one a go. Sounds wonderful!
You summed up perfectly how I felt about this one. This was a cake of great textures (and especially yummy ones). Yours looks fantastic!
Hi Margot, I have given you the Stylish Blogger award:
http://kitchenlaw.blogspot.com/2011/02/musk-sticks.html
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