Tuesday, April 6, 2010

TWD- Chocolate-Almond Marbled Bundt Cake

So, I still don't have a bundt pan. I know, what baker doesn't have a bundt? We only have a tube pan, which we got for our wedding. Truthfully, before joining TWD, I never had use for a bundt. The only time I even use the tube pan is for angel food cake. So once again, the bundt is a tube.

This week's recipe was chosen by Erin for Mocha-Walnut Marbled Bundt. As you can see from the title, I changed mine a little. I used ground almonds instead of walnuts, omitted the coffee and espresso powder, and added a teaspoon of almond extract.

This cake is so dense, it's almost like pound cake. It's very moist and rich. We really loved the almond flavor, but I'm sure the walnut/mocha version is yummy, too. We used it for strawberry shortcake on Easter.

Erin will have the recipe on her blog!


  1. Great idea to pair it up with fruit and ice cream! It looks good!

  2. Oh the almond extract sounds delicious - I've definitely got to try this again with that! And I agree, the strawberries and ice cream are a great idea!

  3. Here's a confession: I don't own a bundt pan either... Sometimes I borrow my moms pan for mini bundt cakes, but this time I simply turned the recipe into cupcakes :)

  4. That looks yummy! I like the shortcake idea.

  5. Love the almond sub, I am sure it was delicious! :)