twd: nutty-chocolatey-swirly-sour cream bundt cake

These winter days—either brilliantly sunny and frigidly cold, or shades of white and grey and slightly warmer—dull the soul.

This nutty-chocolatey-swirly-sour cream bundt cake revives it.

As I sat at work today, the first day of Spring Semester classes, I watched heavy, melting snow slide off the roof and add to the growing pile outside my window obstructing my view. It's all sky, bare tree branches, and parking lot light posts from where I sit.

Imagine the comfort this fragrant, rich, hearty cake provided at 1:00, with a cup of vanilla green tea, and the Neko Case pandora station playing.

Bliss.

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This cake baked easily for me. I used my rose shaped bundt pan, and remembered to adjust the oven heat down 25 degrees since the pan is so dark. Between the non-stick surface and my careful buttering and flouring, the surface was slick and the cake unmolded beautifully. Gregg and I have been chipping away at the cake since I baked on Saturday, and we shared a few wedges with his parents on Sunday, after watching the Green Bay Packers defeat the Chicago Bears and clinch their Superbowl spot. (I'm really a Detroit Lions fan, but will need a few more years to see them in the playoffs, so I'm forced to cheer for GB and that cute Aaron Rodgers:)) It was perfect with a cup of coffee at the end of an exciting game.

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Jennifer, of the blog Cooking for Comfort, selected this recipe. Visit her blog for the recipe, and check out the Tuesdays with Dorie website to see who else baked this week.