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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!
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23 comments:

  1. PamelaJanuary 25, 2011 at 6:21 AM

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

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  2. The MortensensJanuary 25, 2011 at 7:07 AM

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

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  3. FlourchildJanuary 25, 2011 at 8:43 AM

    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!

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  4. NinaJanuary 25, 2011 at 10:35 AM

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

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  5. UnknownJanuary 25, 2011 at 12:34 PM

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

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  6. Jessica of My Baking HeartJanuary 25, 2011 at 12:59 PM

    Great swirl, Tia! :)

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  7. JessicaJanuary 25, 2011 at 1:37 PM

    Good thinking Tia! It looks delicious!

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  8. Welcome to our crazy blessed lifeJanuary 25, 2011 at 2:47 PM

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

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  9. CakelawJanuary 25, 2011 at 3:57 PM

    I agree - this was one amazing cake.

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  10. PeggyJanuary 25, 2011 at 4:33 PM

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

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  11. JenniferJanuary 25, 2011 at 5:06 PM

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

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  12. Amber MarieJanuary 25, 2011 at 5:08 PM

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

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  13. JacqueJanuary 25, 2011 at 7:04 PM

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

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  14. JoyJanuary 25, 2011 at 7:22 PM

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

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  15. scrambledhenfruitJanuary 25, 2011 at 8:00 PM

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

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  16. JaimeJanuary 26, 2011 at 7:40 AM

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

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  17. CindyJanuary 26, 2011 at 8:00 AM

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

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  18. HindyJanuary 26, 2011 at 12:19 PM

    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.

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  19. JacquelineJanuary 26, 2011 at 3:28 PM

    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!

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  20. MaryJanuary 26, 2011 at 6:41 PM

    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??!!!

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  21. TeaLadyJanuary 26, 2011 at 8:45 PM

    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.

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  22. AnonymousJanuary 28, 2011 at 6:57 PM

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

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  23. Lynne DaleyJanuary 29, 2011 at 3:50 AM

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

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Thanks for visiting. Have a sugar-filled day!