TWD: Chocolate Almond Bundt Cake

It feels like Monday today rather than Tuesday. Long weekends have a way of messing with my internal clock and it always takes me a little while to slide back into routine. No complaints though - it was an awesome weekend. Beautiful sun for most of the weekend meant we got to go bike/tricycle riding in the park. However, it did snow unexpectedly for a few hours on Saturday night but didn't stick.

This is honestly one of the most delicious bundt cakes I have had in a while. It was so moist and it sliced beautifully. It reminded me of a pound cake. Instead of walnuts I used almonds and was very pleased with the almond-roca flavor I got. The only change I would recommend is to omit the 2 tbsp butter used when melting the chocolate. It's not needed and I even found some of the chocolate swirl parts a little oily because of it.

This week's fun-to-bake (and even more fun-to eat) pick was by Erin of When in doubt... Leave it at 350, found on p.180-181 of Dorie Greenspan's book - Baking: From My Home to Yours.