The new Magnolia Table Volume III Cookbook is here! It arrived into the shop just in time for Mother's Day and we were so excited to start testing her recipes. I have to say I've only had time to try 1 but some of our Crocus & Ivy team have tried multiple recipes and I'm happy to say that everything so far has been fantastic! My first recipe out of the book is the Bundt cake. I love a good bundt cake, not only because I have the Le Creuset Bundt pan (yes, it's available in the shop and so is the cookbook) which is the best bundt pan I've ever had, but also, because they're a pretty presentation and a lovely cake without all the fuss of layers. Now, let's get to my take on the recipe - I subbed in sour cream instead of the called for yoghurt because that was in my fridge and it made no difference in the quality of cake. This cake had good flavour, good crumb and a perfect amount of chocolate chips.
So let's get baking. . .
Chocolate Chip Bundt Cake
Sift together and set aside 3 c flour (spooned into measuring cups) 2 tsp. b. powder 1 tsp. b. soda 1 tsp. salt (I use sea salt)
In a small bowl, mix together 1/2 c, sour cream (you can use full fat greek yoghurt) 1/4 c. buttermilk 1/4 c. veg. oil
In the bowl of your stand mixer, with your paddle attachement, beat together for 1 minute 1 c. melted unsalted butter 1 c. sugar 1/2 c. packed b. sugar
Add in, 1 at a time 4 eggs 1 tbsp. vanilla Mix for about 2 minutes.
Add in the 1/2 flour and 1/2 that sour cream mixture, mixing for about 45 seconds before adding in the 2nd half of the mixtures.
Add in 1 1/2 c. mini chocolate chips.
Pour into a greased bundt pan and bake at 350 for about 40-45 minutes.
P.S. We loved ours with a big scoop of vanilla ice cream;)