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.