Sunday, October 16, 2011

Neapolitan Marble Bundt Cake

I didn't plan anything spectacular for Matt's birthday cake because he didn't even want one so I just decided to try something new, a bundt cake. I had to scour the neighborhood to find a bundt cake pan and I was really by surprised how unpopular they are. But after knocking on several doors, I finally found one. The cake was good, but I think I overcooked it slightly because it was a little dry. Originally this recipe doesn't have any frosting on it, but since I had so much of the cream cheese frosting left over from the cupcakes I used it on this cake as well. And I was a little dissappointed that the frosting was the highlight of the cake. The cake was pretty good, but the frosting was delicious. Of course my favorite flavor of the 3 was the chocolate :)

Neapolitan Marble Cake
adapted from Baked's Marble Bundt Cake via. See You In The Morning

(Looks kind of like a donut, doesn't it?)

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 unsalted butter, soft, cut into pieces
2 1/4 cups sugar
4 large eggs
16 oz sour cream
2 tsp vanilla

for chocolate swirl
6 oz dark chocolate (60-72% cacao), chopped
1 tsp unsweetened dark cocoa powder

for strawberry swirl
1/2 cup diced strawberries
1 tbsp strawberry preserves

a few drops of pink coloring

Make chocolate swirl
: in the top of a double boiler over simmering water or in microwave, melt the chocolate. when it's completely smooth, add the cocoa powder. remove from heat and set aside.
preheat oven to 350. spray the inside of a 10 inch bundt pan. sift the flour, baking powder, baking soda, and salt. in the bowl of an electric mixer fitted with paddle attachment, cream the butter until smooth. scrape down the sides and add the sugar. beat until smooth and fluffy. add the eggs, one at a time, beating well after each addition. scrape down bowl and mix. add the sour cream and vanilla and beat until just incorporated. add the dry ingredients in 3 additions. do not overmix!
pour 1/3 of batter into the chocolate and combine. fold strawberries and preserves into another 1/3 of batter. plop large spoonfuls of 3 batters into pan. then use a butter knife to pull through the layers and make swirls. bake in the center of the oven for about an hour, rotating halfway through.
let cake cool in the pan for a bit and then invert.
Follow TawnyAlexander on Twitter

No comments:

Post a Comment