Nutty,Chocolaty,Swril Sour Cream Budnt Cake

I am glad I have loads of pictures of recipes and baking in my computer as I have not been baking anything latley.
I do have to say I have made this budnt cake couple of times and each time I make them every body here love it.
Ofcourse it is a good recipe as it is from Dorie Greenspan book From mu Home to yours and each recvipe I have made from that book always come perfect .

 





Makes 12 Serving:




For the Swril
1/2 cup sugar
1/2 cup chopped walnuts or pecans
2 ounces of bittersweet chocolate, finley chopped or 1/3 cup if mini chocolate chips
1/3 cup plump , moist raisins or dried currants
2 1/2 tsp of ground cinamon
Pinch of freshly grated nutmeg
Pinch of salt

For the cake
2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1 3/4 cup sugar ( I only added less than 1 cup)
Grates zest of 1 orange
2 sticks (8 ounces) unsalted butter at room temperature
2 large eggs
1 1/2 teaspoon pure vanilla extract
1 cup sour cream
Confectioner's sugar for dusting optional

Getting ready:
Center a rack in the oven and preheat the oven to 350° F.
Butter a 9 to 10 inch ( 12 cups) budnt pan, dust the interior with flour and tap out the excess.
To make the Swril
Put all the ingridients in a bowl and stir to mix.

To make the cake:
Whisk together the flour, baking powder and salt.
Working in the bowl of a stand mixer or in a another large bowl, rub the sugar and zest together with your fingers untill the sugar is moist and aromatic.
Add the butter . With the paddle or whisk attachment ir with a hand mixer, neat on medium speed for 4 minutes.
Add the eggs one at a time, beating for 1 minute after each egg goes ine.
beat in the vanilla.
Rduce the mixer speed to low and mix in the sour cream.
Still working on low add the dry ingridient and mix only until they disapear into the batter.

Give the batter a last stir or two with a rubber spatula, then schoop about one third of the batter into the budnt pan.
Evenly sprinkle on half of the swril ùixture, then spoon in the rest of the batter.
Make a shallow indentation with the back of the spoon in the center of the ring of batter and fill it with the remaining swril mixture, then cover th emixture lightly with the batter on the sides of the indentation - the batter probably won't cover the mixture completley and that is fine.

Bake for 60 to 65 minutes, or until a thin knife inserted deep into the center of the cake comes out clean.
Tranfer the pan to a rack and let the cake rest for 10 minutes before unmolding it into the rack to cool to room temperature.
Just before serving , dust the cake with confectioner's sugar, if desired.