TWD: Nutty Chocolatey Swirly Sour Cream Bundt Cake

It's hard to go wrong when you have wonderful ingredients and a Bundt pan.

This cake was very good. It's a lovely sour cream coffee cake with some wonderful added flavors (orange and vanilla) and a swirl of cinnamon, sugar, chocolate, and, in my case, almonds. The original recipe called for raisins and pecans. I decided to skip the raisins and use almonds because they were in my pantry. It was a good choice.

The batter came together easily. Caitlin put the fear of God in me with her tale of sticking swirl and broken cake. She begged us all to butter andflour the panto within an inch of its life. I did. I was also warned about using too much batter in the beginning, because it doesn't leave enough to cover the second swirl. I was very careful.

Mine baked for exactly one hour. I held my breath as I unmolded it. WHEW! No sticking. (Thanks, Caitlin!) Golden brown and delicious.

My swirls were more layery and not very swirly.

We decided that the swirl on the right looked like it was smiling.

The (very goofy) Girl and Boy were most definitely smiling. Thumbs up!

Truth be told, I have an absolute go-to sour cream Bundt cake that I am required to bring to family meals. This one won't replace it, but I'm glad to have tried it.

Go see Jennifer's blog, Cooking for Comfort, if you'd like to see the recipe.