Nutty, Chocolaty, Swirly Sour Cream Bundt Cake


I've stocked up my pantry yayyyyy.... the first thing i did this morning was to bake one of Dorie's recipe... It was light, fluffy, moist, and flavorful. I loved how the sugar mixture hardened a bit and had a bit of a crunch. I think if this recipe doesnt use nut and chocolate , It would actually taste like the cinnamon crumb coffee cake from Starbucks!




The cake has a classic cinnamon sugar base and chopped nuts and also got raisins and big bits of bittersweet chocolate. U can of cos dust it with confectioners sugar to show off its curves... no need sauce or whipped cream or even ice cream to go with this cake as it is just fine solo... however it is awfully nice with a big spoonful of marmalade or berry jam...

The bottom line is... hb loves it and u shud see the way he eats it!!




Ingredients
For the swirl
1/2 cup sugar
1/2 cup chopped walnuts or pecans
2 oz bittersweet chocolate chopped or 1/3 cup mini chocolate chips
1/3 cup plump, moist raisins or dried currants
2 1/2 tsp ground cinnamon
Pinch of freshly grated nutmeg
Pinch of salt


For the cake
2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1 3/4 cups sugar
Grated zest of 1 orange
2 sticks (8oz) (226g) unsalted butter at room temp
2 large eggs
1 1/2 tsp pure vanilla extract
1 cup sour cream
Confectioners' sugar for dusting (optional)






Method
Preheat oven to 350F (180C)
Greased and dust bundt pan with flour and tap out the excess. If ur using silicone Bundt pan there is no need to butter or flour it.


To make swirl
Put all the ingredients in a bowl and stir to mix


To make the cake
1. Whisk flour baking powder and salt
2. In a the bowl of a stand mixer, rub the sugar and zest together with ur fingers until the sugar is moist and aromatic. Add butter
3. With the paddle or whisk attachment or with a hand mixer, beat on medium speed for 4 mins.
4. Add eggs one at a time, beating for 1 min after each egg goes in.
5. Beat vanilla
6. Reduce mixer to low speed and mix in the sour cream. Still working on low, add dry ingredients and mix only until they disappear into the batter.
7. Gv the batter a last stir or two with a rubber spatula (just to make sure all the dry ingredients are properly incorporated), then scoop abt one third of the batter into the Bundt pan.
8. Evenly sprinkle on half of the swirl mixture, then spoon in the rest of the batter.
9. Make a shallow indentation with the back of the spoon in the center of the ring of batter and fill it with the remaining swirl mixture, then cover the mixture lightly with the batter on the sides of the indentation.. the batter probably wont cover the mixture completely and thats fine.
10. Bake for 60 to 65 mins or till a thin knife inserted deep into the center of the cake comes out clean.
11. Transfer the pan to a rack and let the cake rest for 10 mins bef unmolding it onto the rack to cool to room temp
12. Just bef serving, dust the cake with confectioners' sugar, if desire.



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