Tuesday, January 25, 2011

TWD Nutty, Chocolaty, Swirly, Sour Cream Bundt Cake















I liked this snack cake. It has a nice crisp crust (maybe from getting overbaked a bit!), and nice soft crumb. That crust and the soft interior are my favorite parts of a fresh bundt! And I'm sure it would be great as a bundt, I just wasn't sure where my pan was yet...

I made quite a few substitutions on this. I only made a half of the recipe, and though I thought for sure I should only use my 8x4 loaf pan, the 12c bundt recommendation made me go for the 9x5, so it ended up a little flat. I subbed buttermilk for sour cream, and clementine peel for orange. I also left out the raisins, cinnamon and nutmeg in my swirl.

Thanks to Jennifer of Cooking for Comfort for this week's pick!
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5 comments:

  1. FlourchildJanuary 25, 2011 at 1:28 PM

    Hey this looks ooutstanding! Im glad you enjoyed it!!

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  2. Jessica of My Baking HeartJanuary 25, 2011 at 2:47 PM

    I love this as a loaf - nice job! :)

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  3. TiaJanuary 25, 2011 at 6:48 PM

    i did a round cake springform pan instead of a bundt too. no sticking!

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  4. PamelaJanuary 25, 2011 at 8:11 PM

    Looks pretty tasty as a loaf cake!!

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  5. JenniferJanuary 30, 2011 at 3:24 PM

    Wow! Look at that pretty loaf! Thank you for baking along with me!

    ReplyDelete