I've Got A Bundt In The Oven

I'd forgetten the deep pleasures of making an old-fashioned bundt cake. But once I started mixing the thick sour cream batter for this Brooklyn Bundt, and mixed up the chocolate chip, pecan, cinnamon sugar struesel that's layered between, my baking sensory recall went into overdrive.

The cake is still in the oven and the vanilla and cinnamon are wafting through the kitchen and tickling my nose as I type this entry.

Looking forward to a slice tomorrow.

If you also feel like having a bundt in the oven, here's my recipe:

Brooklyn Bundt

2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 sticks butter (softened)
1 cup & 2 TBSP sugar
2 eggs
1 1/2 cup sour cream
2 tsp. vanilla
1 tsp. cinnamon
1/2 cup chopped pecans
1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Sift together flour, baking powder, baking soda and salt.

Separately, cream butter with 1 cup sugar, mixing for 2 -3 minutes. Add eggs one at a time, beating mixture thoroughly. Alernately beat in dry ingredients and sour cream into the butter mixture. Add vanilla.

In a small bowl, mix together cinnamon, 2 TBSP sugar, pecans and chips.

Spray bundt pan with a non-stick like Pam, if the pan isn't non-stick already. Sprinkle 1/4 of the chip mixture on the bottom of the pan. Pour 1/2 the batter over the chip mixture. Sprinkle almost all of the rest of the chip mix and then add the remaining batter. Top with remaining chip mixture.

Bake for 45 minutes.

Comments

[BunnyFace]

Yum, thanks for sharing, the photo is so enticing.
I love this blog, great travel adventures, restaurant reviews, updates on fine beverages, fabulous house parties and some very good recipes.

[Holly]

Drool. That looks and sounds exquisite.

Thank you for sharing!