Long Long ago, I went to College. I thought my life was a bit stressed and busy back then. Oh boy . . . I realize now, that I was very mis-informed!
This bundt cake brings back the good, the bad & the mis-informed. You see . . . my roommates and I did a lot of baking. We went through bags & bags of sugar and flour. The apartments around us were well fed. When we slacked off, they would bring us a dozen eggs or a small bag of sugar, as a reminder that we were NOT doing our job! This Chocolate Vanilla Swirl Almond Bundt Cake with Vanilla Glaze was made often, and was a favorite amongst the college apartment complex. That was yeeeeeeaaaaaaarrrrrsssss ago, but it’s still one of my top ten cakes of all time. It’s not quite as heavy as a pound cake, not as light as a normal cake . . . it sits in a “just perfect” class.
A simple Vanilla glaze is drizzled over the top and then sprinkled with chopped almonds and pecans. A light Cream cheese frosting or ganache is also delicious, draped over the top of this bundt cake.
If you just aren’t a chocolate lover, don’t divide the batter . . . leave it all vanilla, or leave it all chocolate. You can also add chips to the batter, add berries or chopped candy bars. You just can’t go wrong.
The official is Sokeri Kakku. This delicious bundt cake recipe comes from a sweet college roommate. (Maija lisa) Her family is from Finland, and this is a popular dessert in their homeland. Maija passed this sweet recipe on to our crazy baking apartment, and I’ve been making it ever since.
Those were fun, free, carefree days, and I didn’t even know it back then!
I took this bundt cake to a friend having a Birthday. I was HAPPY to hand her a cake, but a bit SAD that I didn’t have one to CUT up and snap pictures of.
Guess what? Chocolate Vanilla Swirl Almond Bundt Cake with Vanilla Glaze (Sokeri Kakku) . . . doesn’t take long to make, so I came home and made another.
You really should put it on your list of Things I should make soon!
On a side note: I love Pinterest. We all love Pinterest. It makes me feel good when I see one of my pictures pinned on Pinterest. I certainly don’t have any problems with someone pinning as long as they
pin from my site, or if they re-pin from Pinterest that they add a link to my site.
Here lies the problem. If I see a picture of mine on Pinterest and then click on my picture, it will bring that tiny picture up in a bigger picture. Above that larger picture it says visit Website. Hopefully that website is mine, but most often it’s NOT.
I don’t tend to get upset at this point, as long as that site has given MY picture some type of credit or link back to my site. Sometimes they are using the picture as their own. Sometimes that site has linked back to another site (not mine) and gives that site credit for the picture. That picture is my picture, but somehow 3 or 4 other blogs show it as their own.
Once upon a time I plastered the name Get off your butt and Bake across the picture. I stopped doing that some time ago. I’m not sure why now.
Time wise, I know it’s much quicker, but . . . In the future, WE ALL NEED TO BE MORE THOUGHTFUL.
If WE see something WE want to Pin . . . WE need to go back to the ORIGINAL SITE . . . and Pin the picture, from the ORIGINAL SITE. (The place where the picture got it’s start!)
nuf said . . . Now I’m off to Eat Cake!
- For the Cake:
- ½ lb. butter at room temperature (2 sticks) *Do not use margarine
- 3 cups flour
- 2 cups sugar
- ½ tsp. salt
- 2 tsp. Baking powder
- 3 eggs
- 1 can evaporated Milk (12 fl oz or 354ml)
- 2 tsp. Almond Extract
- ¼ cup to ½ cup natural unsweetened Cocoa powder (see note below)
- For the Vanilla Glaze:
- ½ cup butter, softened
- 2 cups powdered sugar
- 2 tablespoons milk
- 2 teaspoons vanilla
- chopped nuts
- For the Cake:
- Combine flour, salt and Baking powder in bowl. Take a wire whip or fork and combine the ingredients until blended. Set bowl aside.
- Cream butter and sugar together until fluffy and light in color. Add eggs one at a time, beating well after each egg. Add Almond extract, beat again. Carefully add ½ can of evaporated milk and blend again.
- Add the remaining milk alternately with the flour mixture and blend well.
- Divide half of the cake batter into the empty flour bowl and add cocoa powder to half of this batter. Blend well. (I use ¼ cup of Hershey’s cocoa powder) For darker chocolate taste use more.
- Grease and flour bundt pan. Carefully pour vanilla batter, evenly in bundt pan.
- Add Chocolate batter on top of the vanilla batter.
- With a knife carefully swirl the chocolate into the vanilla, leaving swirls throughout.
- Bake in 350 degree oven until a knife or toothpick inserted through the middle, comes out clean. (45 to 50 minutes) Let cool for 10 minutes in pan, then invert cake onto cake platter.
- Drizzle barely warm cake with vanilla glaze.
- Vanilla Glaze:
- Cream above ingredients together. Add additional milk if needed, so that you can drizzle the glaze over the barely warm cake. Sprinkle chopped cuts over the warm glaze.