Tuesday, March 1, 2011

Dorie Greenspan's Nutty, Chocolaty, Swirly Sour Cream Bundt Cake

Oscars! Oscars! Oscars!

The Oscars may have been this past Sunday, but for some reason it already seems like ages ago.  Besides all the hoopla around Anne Hathaway and James Franco, I have to admit, seeing Billy Crystal was such a great flashback! It was so sweet that everyone gave him a standing ovation when he came on.

I also loved Sandra Bullock when she was presenting the Best Actor award. She's so sweet and funny and just thinking about her movies and her speech from last year makes me smile!
I love watching The Proposal and Miss Congeniality cracks me up every single time. How could anyone not laugh when she's undergoing her transformation in that movie? But Speed is definitely a classic.  Sigh

Equally as good in a totally different way -cake! Admittedly, I was searching for ways to use up sour cream that I had left over from the Chocolate Chip Coffee Cake and I came across this delicious cake that was crispy on the outside but still had a great mix of chocolate and cake.



This recipe is adapted from Dorie Greenspan's book, Baking: From My Home to Yours. I left out the nuts because I'm generally not a fan of them (although luckily I did since a friend is allergic!)

Swirl
1/2 cup sugar
1/3 cup miniature chocolate chips
1/2 cup chopped walnuts
A pinch of nutmeg


Cake
2 cups all purpose flour
1 tsp baking powder
1 3/4 cup white sugar
2 sticks butter at room temperature
2 large eggs
1 1/2 tsp vanilla extract
1 cup sour cream

Confectioner's sugar for dusting

Preheat to 350 degrees.
Butter and dust Bundt pan with flour.
Mix ingredients for the swirl together.
Mix the dry cake ingredients together.
Add butter to white sugar and beat with mixer.
Add eggs 1 at a time, beat in the vanilla and mix in the sour cream slowly.
Slowly add in dry ingredients.
Scoop 1/3 of batter into pan.
Sprinkle 1/2 of swirl mix.
Pour most of the rest of the batter and make a ditch.
Fill the ditch with swirl mix and cover with the rest of the batter. If not all of the swirl is covered, it's ok!


Bake 60-65 minutes and let rest for 10 minutes before flipping.
Dust with confectioner's sugar!


Did anyone else catch that the actor from Chuck was singing with Mandy Moore??

3 comments:

  1. If you are a fan of all that is crispy and fine in life, this cake is for you! And, I may be wrong, but I think the Bundt pan increases the crispy surface area-to-volume ratio! Then you have maximal crust to moist cake pairing opportunities for each bite. The chocolate, as always, is a much-appreciated touch. Microwave this bad boy for a couple of seconds and you have yourself a crispy, warm piece of heaven!

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  2. This cake looks super moist and delicious. Love the idea of a nice crispy crust, perfect for nibbling. I have a sweet treat linky party going on at my blog until tomorrow night and I'd like to invite you to stop by and link your cake up. http://sweet-as-sugar-cookies.blogspot.com/2011/03/sweets-for-saturday-7.html

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  3. WHERE'S MY SLICE?! poopsicles.

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