Marble Bundt - Day #1 of I Like Big Bundts 2

Sunday, October 17, 2010

Marble Bundt Cake - I Like Big Bundts
Marble Bundt Cake

Let's get the party started with this rich bundt from the Baked: New Frontiers in Baking cookbook. I've borrowed this book from the library (dude, I work in a library) several times and finally purchased it.

I love marble bundts. They look plain jane on the outside, but they have a surprise center of fun.

I Like Big Bundts 2
It's Day #1 of a month long marathon of bundt cakes! I hope you stick around (I hope I make it), and I hope you find a recipe to try on National Bundt Day (November 15th)

Marble Bundt Cake - I Like Big Bundts

See? The Marble is very lovely. Just remember not to be too aggressive in the marbling.

Marble Bundt Cake - I Like Big Bundts Marble Bundt Cake - I Like Big Bundts
Marble Bundt Cake - I Like Big Bundts Marble Bundt Cake - I Like Big Bundts
This is a mighty cake. The batter fills your bowl. You better have a 12-cup capacity Bundt for this baby. I'm using a Nordic Ware Bundt pan. I'll show off all my Bundt pans in the next 30 days. I don't have that many...just a big plastic container full! :)

Marble Bundt Cake - I Like Big Bundts
Fresh out of the oven!

Marble Bundt Cake - I Like Big Bundts
Ah, the inside of a marble bundt rocks. This cake is rich and poundcakey. It has two cups of sour cream!

Come back tomorrow for...wait for it...another Bundt! :) - mary the food librarian

Marble Bundt Cake
Adapted from: “Baked” by Matt Lewis and Renato Poliafito - You should really buy this book. It's yummy.

Chocolate Swirl
6 ounces dark chocolate, coarsely chopped (I used Trader Joe's Bittersweet)
1 tsp unsweetened dark cocoa powder (I used Valrhona cocoa powder)

Sour Cream Cake
3 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) unsalted butter, soft but cool
2 1/4 cups sugar
4 large eggs
16 ounces sour cream
1 1/2 tsp vanilla extract

Make the Chocolate Swirl:
In the top of a double broiler over simmering water, melt the chocolate. When the chocolate is completely smooth, add the cocoa powder and whisk until thoroughly incorporated. Remove the bowl from the heat and set aside.

Make the Sour Cream Cake:
Preheat the oven to 350℉. Prep 10-inch bundt pan (I spray mine with "Pam with Flour", I go through a lot of that this month!).

Whisk the flour, baking powder, baking soda, and salt together into a medium bowl.

Using the paddle attachment, cream the butter until smooth and ribbonlike. Scrape down the bowl and add the sugar. Beat until the mixture is smooth and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the bowl and mix for 30 seconds.

Add the sour cream and vanilla and beat just until incorporated. Add the dry ingredients in three additions, scraping down the bowl before each addition and beating only until each addition is just incorporated. Do not overmix. You will have a lot of batter.

Pour one third of the cake batter into the chocolate swirl mixture. Use a spatula to combine the chocolate mixture and the batter to make a smooth chocolate batter.

Spread half of the remaining plain cake batter in the prepared pan use an ice cream scoop to dollop the chocolate cake batter directly on top of the plain cake batter. The dollops will touch and mostly cover the plain batter, but some plain batter will peek through. Use a butter knife to swirl the chocolate and plain batter together. Pour the remaining plain batter on top of the chocolate layer and smooth it out. Once again, use the knife to pull through the layers to create a swirl.

Bake in the center of the oven for about 1 hour, rotating the pan halfway through the baking time, or until a sharp knife inserted in the center of the cake comes out clean.

Remove from the oven and let the cake cool in the pan on a wire rack for 30 minutes. Invert from pan onto wire rack and let cool. Serve warm or at room temperature. The cake will keep for three days, tightly covered, at room temperature.
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Lisa said... [Reply to comment]

Oh what a gorgeous swirl. That sour cream sounds like it would give the cake a delightful tang that would pair well with the chocolate. Great choice for Day 1.

Divya Kudua said... [Reply to comment]

Marble bundt looks awesome.I finally got myself not 1 but 4 Bundt pans..I remember ranting on your Bundt Cake posts last year for not having one myself.Hope to try and bake one Bundt recipe from your blog for November 15th!!

Anonymous said... [Reply to comment]

So glad you are doing this again! And so funny, I was going to suggest 'Moms Olive Oil Orange Bundt' from Baked, I just bought the book as well. :)

Beth said... [Reply to comment]

Mary-I am soooo happy you're doing big bundts again! I have to figure out what I can make for National Bundt Day!

You just check out the Baked Boys new book--it's their twist on classic American desserts and it's SO GOOD!

Natalie said... [Reply to comment]

A perfect start. Love the swirl!

Anonymous said... [Reply to comment]

Yes, here is the first one.
My kids love Marble Bundt Cake. I still have to bake it often during the year and for my son's birthday.
I am sure your recipe is much better with the addition of the sour cream.

Sandra :) said... [Reply to comment]

This looks divine - I'll make it tonight - I just need to get sour cream from the grocery store.

It's going to be a yummy 30 days!

Cool Chic Style Fashion said... [Reply to comment]

che meraviglia questa torta e anche lo stampo, buona settimana :)

Karen said... [Reply to comment]

I LOVE marble bundts! I'm so excited that you are loving the big bundts again this year and I am looking forward to each post!

Mary Ann said... [Reply to comment]

I can't believe you are doing this again- You are awesome! I can't wait to see what other bundts you end up making. Whenever I want to make a bundt cake I always come here first!

Unknown said... [Reply to comment]

What perfect swirls! I'll definitely be trying this one.

Darina said... [Reply to comment]

I love bundts in all forms. The chocolatey center looks rich and delicious.

Annie's Dish said... [Reply to comment]

Such a classic bundt. I love it!

Unknown said... [Reply to comment]

Yay, 30 days of bundts! Looking forward to seeing what you come up with this year Mary :)

PheMom said... [Reply to comment]

There is a recipe like this in Carole Walter's book (you know, the coffee cakes, muffins, etc etc etc). It is seriously fussy (as you can imagine when creating something like this) but I'm telling you, I dream about that cake. It is addictive and stays so good for so long! Now I'm going to have to try this one and compare. It looks beautiful!

OH. And BTW, thanks for getting the song stuck in my head while I'm trying to wind down for the night ;)

Sandra :) said... [Reply to comment]

I made this last night - I didn't have any (diet, boohoo) but my kids took a huge piece in their lunch today - I doubt this cake is going to last more than a day or two, lol!

LinC said... [Reply to comment]

This is splendid! I enjoyed it so much the first time you did Big Bundts.

Anonymous said... [Reply to comment]

Delicious! I halved the recipe and baked it in a loaf pan. Thanks for the recipe!

Eliana said... [Reply to comment]

This looks awesome and I may have to make this one on national bundt day. Hopefully my marbeling will come out as great as yours.

Nutmeg Nanny said... [Reply to comment]

I love that you are back in full bundt swing :) This looks great too...I'm loving that addition of sour cream...yum!

may said... [Reply to comment]

I am making this right now! You've inspired me to buy my first bundt pan - a nordicware platinum classic one...and the Dorie Greenspan book!

Unknown said... [Reply to comment]

Thank you for a great recipe.. Just posted about this, it was fantastic!!

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