Breakfast Marble Bundt Cake
I am a firm believer that cake/dessert can be eaten whenever you feel like it. I have often been known to eat my dessert before my main course. And here’s why… Dessert is my favourite part of a meal, so why wait til last to eat it? By the time it comes to dessert, I’m so full from my main that I can’t enjoy (or finish) my pudding. To be honest, I don’t want sweet things every morning. But as a treat for the weekend or that little pick me up during the week, this is perfect. I know Marbled cakes have been done left right and centre on blogs recently, but this one is different. The whole concept of this recipe is to really have two distinct flavours, instead of what usually happens with marble cakes; the two flavours end up tasting the same. This beautiful recipe comes from a shop called ‘Baked’ from Red Hook, New York. They have a few cookbooks but I chose their first one, ‘Baked: New Frontiers in baking.’ This recipe was one of the first recipes that caught my eye. And after my sister brought me a congratulatory bundt tin one evening, I was already baking it that night.
One thing I love about bundt cakes is that they are huge. It’s not like they’re gone within a day. I also like how its a very casual cake and simple too. This bundt is moist with a crisp outside with a light vanilla sponge and a decadent chocolate layer. What more do you want from a cake?
So if you have it for breakfast, dinner or dessert… (or all of them!) just make sure you have it, and bask in the fluffy texture and moist crumb.
- 6 oz dark chocolate (60-70% cocoa), coarsely chopped
- 1 tsp. cocoa powder
Sour Cream Vanilla 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 (226 grams) unsalted butter, soft but still slightly cold, cut into cubes
- 2 1/2 cups sugar
- 4 large eggs
- 16 oz sour cream
- 1 1/2 tsp. vanilla extract
Chocolate Swirl: Place a bowl over some simmering water in a saucepan and melt the chocolate. Once the chocolate is melted and smooth, whisk in the cocoa powder until completely incorporated. Take off the heat and leave to one side.
Sour Cream Cake: Spray the inside of your bundt tin with non-stick spray, or alternatively use a knob of butter. Make sure you get into every nook. In an electric mixer fitted with the paddle attachment, cream the butter until it falls in ribbons. Add in the sugar and mix until smooth. Add the eggs one at a time, beating well after each. Now scrape down your bowl and beat for 30 seconds. Pour in the sour cream and vanilla and beat until the ingredients are just combined. Sift in the flour, baking powder, baking soda and salt in 3 additions. Beat between every addition, scraping down after each. Make sure you don’t over mix the mixture at this point.
Pre-heat the oven at 350F/ 175C. Pour a third of the vanilla mix into the chocolate mix and combine. Pour half of the remaining vanilla mix into bottom of your tin. Smooth this into place. Next pour all of the chocolate layer on top in an equal layer (you can use an ice cream scoop to do this) Using a knife, swirl the two layers together; making sure to bring the vanilla layer from the bottom up. Pour the rest of the vanilla mix on top and then swirl again. Bake in the over for an hour. Rotate the tin half way through baking.