My trip to CT was a bit shorter than I would have liked thanks to ridiculous Boston traffic on Friday, resulting in a 1½ hour commute homebound and leading me to decide that if I had to get back into my car that same day, I’d crash the damn thing.
And so I postponed my departure until early Saturday morning, which left me a little out of sorts for the rest of the day. I did manage to make dumplings and fried rice for dinner, though my stomach was too upset to enjoy it. Life.
I did get some cat snuggling action, which made me feel better. And then I got home, yesterday and did some speedy baking, which is really not a good type of baking for me. I ended up with fat, non-spreading (but still tasty) cookies and muffins devoid of sugar. Oops. Guess I’ll be toasting them like a piece of toast and eating them with a drizzle of honey.
But this cake, this cake came out just right.
Swirled cakes are so pretty and fun to make, plus, I love experiencing two flavors in one!
Here, we have cashew butter batter and chocolate batter swirled into one amazing loaf cake. I halved the recipe and baked them in mini loaf pans, but a full recipe can be baked in a standard bundt pan. Also, feel free to use different nut butters. I just happen to be in love with cashew butter.
One Year Ago: Apple PB Chip Quick Bread
- 2 cups all-purpose flour
- 4 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp cinnamon
- ½ cup (1 stick) unsalted butter, softened
- 1 ¼ cups sugar
- 2 large eggs
- ¾ cup sour cream
- 1 tsp vanilla extract
- 1/3 cup milk
- 3 oz bittersweet chocolate, melted and cooled
- ½ cup cashew butter (or other creamy nut butter)
- Preheat oven to 350 degrees F. Grease a 10-cup bundt pan with cooking spray and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. Set aside.
- In a large bowl, beat butter and sugar until fluffy. Add eggs, one at a time, beating until well combined after each addition. Beat in sour cream and vanilla. Alternately add flour mixture and milk to the butter mixture, mixing carefully after each addition.
- Divide half the batter into another bowl. Stir melted chocolate into half of the batter until well combined. Stir cashew butter into the remaining half until well combined.
- Drop alternate spoonfuls of batter into your prepared pan and use a small metal spatula or butter knife to swirl the batter together. Be careful not to over-swirl the batter.
- Bake for 40-45 mins, or until a toothpick inserted in the middle comes out clean. Cool for at least 20 mins on a wire rack, then invert the cake and let cool completely.
- Cake can be stored in an air-tight container at room temperature for up to a week.
Adapted from Better Homes & Gardens, April 2010