French Frdays with Dorie

Tuesday, February 1, 2011

TwD: Nutty, Chocolatly, Swirly Sour Cream Bundt Cake

Add a dusting of confectioner's sugar
After carefully reviewing the P's & Q's for this recipe I reserved a bit of batter when filling the pan.  I think the amount of swirl we made for this cake was a bit extreme.  However, I was able to cover my filling with batter thanks to the tips.
Swirly Bundt Slice

Once baked, the swirl was very pronounced, but it did not look as though it were done in multiple layers.  This was one of my better slices for showing the distribution of swirl.  I will use a bit less swirl the next time so that the division between the layers of swirl will be more obvious.  Having said that, I quite enjoyed the flavors and taste of this swirl.

Actually, I quite enjoyed this entire cake.  I had a slice while it was still warm from the oven.  Oh, my - fantastic.  However, I did not think the texture of the cake was anything like a pound cake.  Mine was very light and fluffy.  It got a bit dryer as time advanced, but it was never as dense as pound cake.  I really, really liked this warm.  It was good at room temp and good the next few days as well.  But, when eaten warm the chocolate in the swirl is still very close to liquid and that is just a real treat.

Mixing the orange zest into the sugar is so smart.  It really enhances the taste of citrus.  I had never used that tip before baking with Dorie, but I will always do it from here on out.  Divine. Jennifer has posted this recipe at her site, Cooking for Comfort.

1 comment:

debbie said...

Hey, why didn't you wait two weeks to make this at my house:):) Now I'll have to make it looks yummy!