Not only did I bake this week’s Tuesdays With Dorie recipe in advance, but I’m also posting on time. It’s a miracle! Surely it’s mere coincidence that this week’s recipe happens to be a chocolate cake. 😉

The lovely and talented Amy of Amy Ruth Bakes selected Dorie‘s Dressy Chocolate Loaf Cake for our baking pleasure. And what a pleasure it was! This is a no fuss, no muss kind of cake. The kind of cake made for a busy weekend.

Dorie describes this loaf cake as having a tight crumb and a sour cream tang. Seeing as this was the first cake as well as first icing I’ve made with sour cream, I was fearful of having an overly tangy dessert. I must learn to trust Dorie! I shared this cake with several people and no one knew it had sour cream in it until I told them.

The recommended jam options were red raspberry or cherry. Raspberry, please! There was no raspberry jam to be had at the nearest grocery store so I opted for Bonne Maman‘s red raspberry preserves. I simply strained the warm preserves to remove the seeds.

Visit Amy for the recipe and stop by the Leave Your Link section of TWD to see the other bakers’ fabulous cakes.