Monday, January 24, 2011

TWD: Nutty, Chocolaty, Swirly Sour Cream Cake



Jennifer of Cooking for Comfort chose Nutty, Chocolaty, Swirly Sour Cream Bundt Cake on page 182 of Baking. You can find the recipe on her blog or in the book :)



After all the horror stories I read about people's cakes sticking like crazy to their (very well greased and floured) Bundt pans, I decided to take the safe route and to make mine in a 9" springform pan instead of a Bundt pan. The cinnamonny, nutty swirl in this cake was absolutely delicious. I think I might even leave out the chocolate chips the next time, so as not to detract from the amazing swirl!

23 comments:

Pamela said...

Thankfully, I didn't have any trouble with sticking. The cake looks great. Next time...extra cinnamon!

The Mortensens said...

This one was good, wasn't it? I didn't have trouble with it sticking, but I didn't expose my swirl.

Flourchild said...

I buttered the mess out of my pan! Your cake looks great, love the yummy filling! My family loved this cake and ate it up quickly!

Nina said...

Love that you used a springform pan! Looks wonderful!!

Jessica said...

What I've learned today: this cake looks delicious, any way you bake it. That swirl was good!

Jessica of My Baking Heart said...

Great swirl, Tia! :)

Jessica said...

Good thinking Tia! It looks delicious!

Karen said...

That was smart to use a springform pan! :) Looks delicious!!

Cakelaw said...

I agree - this was one amazing cake.

Peggy said...

I had no trouble with sticking, but your cake looks amazing made in the springform. That was a clever idea you had there!!!

Jennifer said...

Your cake looks amazing!!! Thank you for baking along with me!

Amber Marie said...

I didn't use a bundt pan either and it came out perfectly. Your cake looks great!

Jacque said...

Yours looks so nice and moist! I'm glad to hear a regular pan worked... way to improvise.

Joy said...

The springform was really smart - and your cake is so nice and tall! Your swirl looks great!

scrambledhenfruit said...

This looks so moist and delicious- love the swirl! :)

Jaime said...

great idea to make it in a springform pan! i think it would be good both ways....with or w/o choc chips!

cindy said...

What a great idea, your cake is beautiful. I love to see what creative bakers will make each week.

Clivia said...

I almost used a springform. Glad to know it looks just as lovely. We all loved the taste of this cake. Happy you did too.

Jacqueline said...

I had to come visit with a blog name like yours! Lovely. This looks fabulous. I also believe in a sugar filled day - none of this going sugar free for the New Year!

Mary said...

I was a big nerd spraying Pam excessively so mine didn't stick...how crazy is it that so many of them stuck to the pan??!!!

TeaLady said...

I really liked this cake and with minis I can taste and freeze. Mine didn't stick at all and I was so glad.

Nice to know it worked in the springform. Swirl looks just right.

jillbert said...

Mine didn't stick, but that was a great idea to use a springform pan!

Lynne said...

This one is a keeper! Yours looks yummy and the swirl shows up so well.