Tuesday 5 March 2013

Nutty,Chocolaty,Swril Sour Cream Budnt Cake

I am glad I have loads of pictures of recipes and baking in my computer as I have not been baking anything latley.
I do have to say I have made this budnt cake couple of times and each time I make them every body here love it.
Ofcourse it is a good recipe as it is from Dorie Greenspan book From mu Home to yours and each recvipe I have made from that book always come perfect .


Makes 12 Serving:

For the Swril
1/2 cup sugar
1/2 cup chopped walnuts or pecans
2 ounces of bittersweet chocolate, finley chopped or 1/3 cup if mini chocolate chips
1/3 cup plump , moist raisins or dried currants
2 1/2 tsp of ground cinamon
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 cup sugar ( I only added less than 1 cup)
Grates zest of 1 orange
2 sticks (8 ounces) unsalted butter at room temperature
2 large eggs
1 1/2 teaspoon pure vanilla extract
1 cup sour cream
Confectioner's sugar for dusting optional

Getting ready:
Center a rack in the oven and preheat the oven to 350° F.
Butter a 9 to 10 inch ( 12 cups) budnt pan, dust the interior with flour and tap out the excess.
To make the Swril
Put all the ingridients in a bowl and stir to mix.

To make the cake:
Whisk together the flour, baking powder and salt.
Working in the bowl of a stand mixer or in a another large bowl, rub the sugar and zest together with your fingers untill the sugar is moist and aromatic.
Add the butter . With the paddle or whisk attachment ir with a hand mixer, neat on medium speed for 4 minutes.
Add the eggs one at a time, beating for 1 minute after each egg goes ine.
beat in the vanilla.
Rduce the mixer speed to low and mix in the sour cream.
Still working on low add the dry ingridient and mix only until they disapear into the batter.

Give the batter a last stir or two with a rubber spatula, then schoop about one third of the batter into the budnt pan.
Evenly sprinkle on half of the swril ├╣ixture, then spoon in the rest of the batter.
Make a shallow indentation with the back of the spoon in the center of the ring of batter and fill it with the remaining swril mixture, then cover th emixture lightly with the batter on the sides of the indentation - the batter probably won't cover the mixture completley and that is fine.

Bake for 60 to 65 minutes, or until a thin knife inserted deep into the center of the cake comes out clean.
Tranfer the pan to a rack and let the cake rest for 10 minutes before unmolding it into the rack to cool to room temperature.
Just before serving , dust the cake with confectioner's sugar, if desired.



Rafeeda AR said...

beautiful looking cake... and definitely looks yum!!!

Sushma Mallya said...

yummy,lovely pics...

Anonymous said...

Scrumptious looking budnt cake... Love your props Finla..everything here looks so lovely

Gloria Baker said...

Finla this is an amazing Bundt cake I love so much!!

Bombay-Bruxelles said...

Your cake looks wow! It's officially on my to-do list :-)

Sharmila said...

Perfect cake by the perfect baking queen! I too hav'nt baked for a long while ... right now feel like having a piece of that cake. Hope you are well Finla.

Top Cuisine avec Lavi said...

Looks delicious!

Angie's Recipes said...

A wonderful coffee cake, Finla. Haven't baked any bundt cake in a really long while. I want a large slice for my tea now.

sra said...

It looks gorgeous, I see you've used your new cutlery!

Priya Suresh said...

Wow, cant stop myself drooling over that super spongy nutty swirl cake, excellent texture and fantabulous.

Sona - quick picks/pick quicks said...

beautiful click, and the polka dot props are too cute.
(remmeber me ?..the old Kitchen Scientist ) :)

Sona - Quick Picks

Rinku Naveen said...

Finla you are tempting me with this cake. Really rich cake!

Cham said...

Love ur red collection props :) The cake is stunning as usual!

Priya Elias said...

As usual, your pics are so good and the recipe sounds great :) Wish I could one day bake like you :)

sra said...

i commented here, what happened? anyway, it was about your new cutlery!

Finla said...

Sra I didn't get time to publish the comment that is why when you came you didn't see your earlier comment and this cutlery is something i bought a while ago, new ones i still have to use .

Cakelaw said...

That's a gorgeous cake Finla - very inviting.

Suma Rowjee said...

A bloggers joy - having loads of pictures and lots to post! Is this cake very similar to the mocha walnut bundt in the same book? I loved that one, this one looks amazing too!

Finla said...

Suma will have t check out in the book .