Jennifer at Cooking for Comfort is our TWD host this week. You will want to head over her way because this recipe is a keeper (aren't they all)! This sour cream bundt cake has delicious orange rind in the batter and a swirl of chocolate, pecans, cinnamon and nutmeg. This cake did not need a 'drizzle', it was yummy as is.
The instructions for the swirl were a little fussy. I was making two half size bundts so I just 'layered' the filling. That option seemed to work fine for my little bundts but when (very soon) I have occasion to make a full size bundt I will try the swirl.
I ordered my half size bundt pans from King Arthur Flour. These are perfect for our smaller size family. I could just make half the recipe but it is so nice to have an extra bundt to freeze or share!