TWD: Nutty Chocolatey Swirly Sour Cream Bundt Cake

Oh yum!

I'm just going to tell you straight up that I ate 4 pieces of this cake. Right after I cut it...and one right after another. No breaks in between. Then I had to stop myself because I needed something to take to the brunch I was headed to. As it was, I showed up with pretty much half a cake. I really don't think anyone noticed. :)

A lot of bakers had problems with the cake sticking to the bundt pan. I super-sprayed mine with Baker's Joy and kept the filling away from the sides. No problem with sticking. Mine came out intact.

I also had to kind of use my fingers to spread the batter over the filling at the end. I didn't want the fall out some had a problem with, It seemed to work. Nothing came out when I unmolded.

The one substitution I made was to use lemon zest instead of orange zest. Simply because I had lemons in the house. And oh yeah, left the raisins out of the swirl....that just didn't seem right.

And I got to use nuts in the filling!!! Since this cake was destined to be consumed outside my home...I was able to use nuts. And I used pecans. So the combination of pecans, cinnamon, mini chocolate chips and fresh nutmeg....made for a tasty swirl.

A big thank you to Jennifer over at Cooking for Comfort for choosing this week's TWD.

Don't forget to have a look over here for the rest of the bakers' beautiful cakes.

Thanks for stopping by.