Nutty, walnuty, swirly sour cream bundt cake from Baking - From My Home to Yours (page 182) by Dorie Greenspan

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Notes about this recipe

  • stef on June 16, 2018

    Made this as a simple sour cream Bundt cake. Turned out great. To be served with ice cream.

  • anya_sf on March 08, 2018

    I used nonfat Greek yogurt instead of sour cream, because that's what I had on hand, and it worked great. For the swirl, I used walnuts, semisweet chocolate chips that I chopped a bit, and raisins. I also had trouble layering the swirl using the directions; the batter did not want to cover the swirl. Next time I would just layer the usual way (1/3 batter, 1/2 swirl, 1/3 batter, 1/2 swirl, 1/3 batter). I might also use a smaller bundt pan, as this cake doesn't require the large size pan. I loved this cake! When sampled the day of baking, it had a bright orange flavor which complemented the cinnamony filling. A couple of days later, the orange had mellowed, but the cake was still great. The swirl was crunchy - almost candied - in places, and all the swirl flavors melded together.

  • stef on November 21, 2015

    A very nice bundt cake. What I would differently next time. Put 1/3 batter in pan, spread 1/2 strudel, 1/3 of batter, rest of strudel and then rest of batter. According to instructions I had hard time covering strudel.

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