Mocha-walnut marbled bundt cake
Cakes
Essentially a walnut cake that is part vanilla and part mocha (both good go-with-walnut flavors), this is beautiful, particularly if you pour in all the white batter, cover it with the dark batter and marble it minimally, so that you end up with a chocolate gingko leaf pattern in the center. <br /> <br />Storing: Because this cake is so buttery and moist, it is an excellent keeper. Wrapped well, it will keep at room temperature for about 5 days (and, if it stales a bit, it will still be delicious lightly toasted); packed airtight, it can be frozen for us to 2 months. <br /> <br />Serving: If you are going to serve this as a tea- or coffee-break cake, just slice and serve. However, if you'd like to turn it into a substantial dessert, add a scoop of ice cream and a drizzle of hot fudge sauce. A few candied walnuts wouldn't hurt. <br /> <br />Recipe from <strong><a href="https://www.amazon.com/Baking-Home-Yours-Dorie-Greenspan/dp/0618443363/?tag=food52-20">Baking: From My Home to Yours</a></strong> (Houghton Mifflin Harcourt, 2006).
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