While I may have issues with January, one part that makes me really happy is Brianna's birthday. I can't believe she turned 8 today! It seems like just yesterday that she was a tiny baby, and now she's even past the little girl stage. While she's changed so much, one thing that hasn't changed at all is her favorite cake--chocolate cake with chocolate frosting. Both the cake for her party on Sunday and the cupcakes for school today were very chocolatey, though she surprised me by asking for vanilla filling for the cake. (It ended up being really good!)
Somehow in the midst of all this chocolate cake baking, I managed to find time for this week's Tuesdays with Dorie recipe. As luck would have it, it was another cake! Jennifer of Cooking for Comfort picked the Nutty, Chocolatey, Swirly Sour Cream Bundt Cake for us to make this week. It still had some chocolate in it, but I figured the vanilla cake would be a nice change from everything else. I was originally going to bake it on Saturday, but that day got eaten up with a trip to IKEA and some subsequent assembly. (One down, two to go!) B's birthday party was at lunchtime on Sunday, so it was Sunday evening before I finally got to tackle the bundt cake.
This cake was easy to mix up--it uses the creaming method, with sour cream for the dairy/liquid. The batter is layered with the swirl ingredients--batter, swirl, batter, swirl, batter. I left a few things out. I skipped the orange zest in the cake batter, since I wasn't in the mood for orange (and didn't have any to zest, as it turned out). For the swirl, I used brown sugar in place of the granulated sugar called for in the recipe. I kept the cinnamon and mini chocolate chips, but skipped the dried fruit and nuts, as they would have resulted in complaints from one or both of my children. I couldn't pass up the chance to use my new bundt pan again, and the amount of batter was just right for that pan. I started checking the cake at about 50 minutes, since I'm still getting used to this new pan. I pulled it out of the oven at 65 minutes.
The verdict? I liked this one, but the cake was just a tad dry. I may have overbaked it slightly, but it kept testing not-done in the middle--confused by the swirl, no doubt. And I'd actually prefer it with nuts instead of the chocolate chips. I don't like cinnamon with chocolate, but I love it with pecans. Of course, B&G love anything with chocolate chips, so they thought it was fine as is. About half the cake went to the daycare on Monday. When I picked up Gillian today, I found an empty container and a note thanking me for the yummy cake. =)
If you'd like to give this one a try, and come up with your own version of the swirl, you can find the recipe on Jennifer's blog. To see how everyone else fared, check out this week's Links.
Some pics of my 8-year-old birthday girl Brianna, then and now. Where does the time go? How do they get so big so fast?