As Dorie said, this is a classic cake! It may go in and out of style depending on what cake is popular at the moment, but for a great cake to serve at any occasion, the Nutty, Chocolaty, Swirly Sour Cream Bundt Cake will do the job magnificently. A fine crumbed cake with the essence of orange zest, the zing of sour cream and a lovely buttery flavor, this cake has a cinnamon sugar, crunchy walnut and sweet softness of raisins swirled through the middle of the batter. Not only is the cake delightfully delicious, it is also a good keeper and may be even better the day after it is baked. Wrapped well, it can be frozen up to 2 months. When I freeze cakes that would feed a big crowd, but there are only two of us at home, I slice the cake into serving portions and pull out what I need at the moment.
Thanks to Jennifer of Cooking for Comfort for choosing this enticing cake for this edition of Tuesdays with Dorie. You can find the recipe on her blog or from Baking From My Home to Yours by Dorie Greenspan. Now if you will excuse this short post-my coffee is brewing and my slice of Nutty, Chocolaty, Swirly Sour Cream Bundt Cake awaits!
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