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!

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5 thoughts on “TWD- Chocolate-Almond Marbled Bundt Cake

  1. Heather says:

    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!

  2. Marthe says:

    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 🙂

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