I adore bundt cakes. I love the huge variety of tins that you can buy to make them in all shapes and sizes. I love the infinite variety of flavours and combinations that can be included in bundt cakes. And I love the fact that they don't need any decorations to look spectacular - they are spectacular just as they are.
This week for Tuesday with Dorie, Jennifer of Cooking for Comfort chose another of Dorie's magnificent bundt cake recipes - the Nutty, Chocolatey, Swirly Sour Cream Bundt Cake. This bundt cake comprises a vanilla and orange infused cake, swirled in two places with a chocolate, nut and raisin mixture:
As with most other TWD bakers, I found Dorie's direction to cover over the top swirl (which ends up on the bottom of the cake) with batter a little difficult, and it didn't work that well. On unmoulding the cake, I lost some of that swirl. I also wasn't that keen on the raisins, as they burnt a little where they were exposed to the open top of the cake and the sides of the pan.
However, I overall enjoyed this cake and its complex mix of flavours and textures. I think my work colleagues agreed with me, because the cake disappeared fairly quickly.
Thanks to Jennifer, our host this week - she will have the recipe on her site. To see what the other TWD bakers made of this bundt cake, visit the TWD blogroll.