Tuesdays with Dorie: Nutty Swirly Chocolatey Sour Cream Bundt Cake

January 25, 2011

The name is a mouthful and the cake itself is a mouthful of the most delicious kind. This week, thanks go to Jennifer of Cooking for Comfort for selecting this recipe for the Tuesdays with Dorie bakers. Jennifer is one of my best blogging buddies, so I was excited to make her selection this month. Do you know why she’s a great baker? Because she’s so sweet! We joined TWD at about the same time, so I’ve been getting to know her over the past two years. I’m so disappointed that she lives halfway across the country, but through the magic of blogs, email, and Facebook, we can stay in touch.

Not the most attractive, but oh so tasty!
The name covers the high points of this cake: the base cake is pound cake-ish and it has a swirl of sugar, nuts (I used walnuts), chocolate (I used mini chocolate chips), and cinnamon. My swirl became somewhat of a topping or, well, a bottoming, since the top of a bundt cake becomes the bottom when you turn it out of the pan.  

What I did:

  • I made half the recipe and baked it in a mini-bundt pan.
  • Proportions can be hard with minis. My pan makes six minis and I got four out of the half recipe. They were pretty full, so maybe I should have gone for five smaller cakes.
  • I omitted the raisins and forgot the nutmeg in the swirl. Raisins would be awesome in this, but not everyone loves them as much as I do.
  • I used light sour cream in the cake.

How it went: Mixing the batter and the swirl was easy. Deciding how much batter to put into each bundt was tricky. Making an indent in the batter, adding the rest of the swirl ingredients, and trying to cover them up with batter was nearly impossible. The batter was thick and hard to work with, and I didn’t have much batter or much room to cover up the second layer of swirl. Rather than make a big mess out of it, I put it in the oven with most of the swirl exposed.

How it tasted: I needn’t have been concerned about the swirl mixture that I couldn’t cover up with cake batter; it became a chewy, tasty crust on the bottom of the cake.  The cake was tender and fluffy and reminded me of a doughnut. When I mentioned that to my husband he said “it almost tastes fried.” Our neighbor stopped by so I wrapped up a cake for him along with a bag of cinnamon almonds. He must have eaten the cake as soon as he got home, because it wasn’t long before he called to say that he was enjoying it. He said that it was not too sweet and had a nice flavor, and signed off with “keep up the good cooking!” Thumbs up from all of us!

You can find the recipe on page 182 of Baking: From My Home to Yours, or Jennifer will have the recipe published today.


  1. Thank you for your kind words! I wish we lived right down the street from one another! I have enjoyed becoming friends with you the last few years-we’ve certainly baked some yummy treats together!!!!

    Your mini bundts look amazing-I love how you did the swirl. Thank you for baking along with me!

  2. They look great. I did minis as well, my pan does six with half of Dorie’s batters and it always works out well, so I love to do bundts as minis. I managed to leave the chocolate out of one of them just for me…so so good!

  3. So cute! I did minis, too, but wasn’t thrilled with this one (wish I was, though!). Yours look great! 🙂

  4. Gotta love the mini cakes! They look fantastic. Lucky neighbor, too. I’m sure he enjoyed the cake, because this one was just so good.

  5. Seems like mini bundts were a popular choice this week. Yours look wonderful, especially with that crunchy layer on the bottom… yumm!

  6. All the goodies on the bottom look so yummy! It was hard to do the swirl in a standard Bundt pan, I can only imagine how impossible it was in a mini. What a nice comment from your neighbor!

  7. I love all the different flavors; it sounds amazing!

    • I always forget about my mini pans. That looks delicious!

  8. I had a similar problem with the swirl, but even on the bottom of the cake it was delicious! Glad it was a hit for all of you 🙂

    As far as trying to figure out how to scale back to make the minis, I usually try to gauge based on the volume of the original pan called for. So if Dorie says to use a 12-cup bundt pan, I’d make a half recipe and do 6 minis because my pan that looks similar to yours has 6 1-cup cavities. Hope that helps a bit!

  9. Your mini bundts sound wonderful. A big cake leaves too many leftovers, but minis are easy to share!

  10. i love the little cakes!

  11. I’ve always preferred making miniature versions. People are more tempted when the size is smaller 😛 Looks beautiful!

  12. I love how the streusal topping gets a little crunchy and chewy when exposed. Wish I was your neighbor.

  13. Your minis look great! I really liked this cake! Would it be great just to have a big TWD convention so everyone could meet! Dorie would have to be there, of course. 😉

  14. Your bundt turned out great, swirl or no swirl! This one was a hit for me.

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