TWD: Nutty, Chocolatey, Swirly Sour Cream Bundt Cake

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.