With a new pan to try out, I had to make a bundt for this rewind week. The Mocha-Walnut Marbled Bundt Cake is one of my standards. I love it because the ground walnuts add a rich flavour to the vanilla section of the cake.
Post-holiday, I was feeling a bit overwhelmed by chocolate, so for the marbled layer instead of 3 ounces of bittersweet chocolate, I used one ounce plus three heaping tablespoons of Nutella, along with the coffee and instant espresso powder. The taste was subtler than just chocolate and coffee. It nicely complemented the walnut flavour.
I also always use soy milk with this recipe. I don't know if it changes the flavour, but I like to use it in nut cakes.
The recipe was posted on Erin's blog When in Doubt...Leave at 350. It's still there, so please click the link and give this cake a try.
I know I've missed a few Tuesdays this month. A post of my bathroom renovation is coming. Meanwhile, here's a photo of the Apple-Coconut Cake. Amber at Combler du Monde chose this and has the recipe on her blog.
ALSO: I still have 10% off coupons for online shopping at MapleSyrupWorld.com If you'd like one, mention it in your comment and I'll get back to you. Maple is a wonderful Winter flavour. In our house, it's a Saturday flavour too!