Sunday, November 21, 2010

Bacon and Broccoli Salad

Source: HEB Cooking Connection

Bacon and Broccoli Salad
(exact recipe not pictured)

1 large head of fresh broccoli
4 slices bacon, cooked, cooled and crumbled
1 small red onion, finely chopped
1 cup finely shredded cheddar cheese
1/2 cup roasted sunflower kernels

3/4 cup mayonnaise
1/2 cup Canyon Foods Bacon Vinaigrette

Cut stems from broccoli; toss or save for other use. Place broccoli florets in a large bowl. Toss broccoli with bacon, onion, cheese and sunflower kernels.

Combine mayo and vinaigrette in separate bowl. Toss salad with dressing. Chill and serve.

Thursday, November 18, 2010

Butterscotch-Pecan Biscuits

Source: Omnomicon Makes

Butterscotch-Pecan Biscuits
adapted from Worcester County Homemakers Cook Book (1961, Home Department Advisory Council, Worcester County Extension Service, Worcester, Mass.)

1 stick butter, sliced into 2 tsp (2/3 tbsp) bits
2 cups flour (248g)
1 tbsp baking powder
1 tsp salt
1/3 c cold chopped butter (5 1/3 tbsp)
3/4 c milk
1/2 c packed brown sugar (50g)
36 whole pecan halves (1 c)

Drop 2 tsp butter in each cup of a muffin pan and put into oven as it preheats to 425o. Keep checking as you work on the biscuits, and pull out as soon as it is *just* barely melted; do not let it bubble.

Pulse flour, baking powder and salt in food processor real quick in lieu of the traditional sifting. If traditional, poor, cheap or have a tiny kitchen, sift into bowl. Cut/pulse in the 1/3 c butter, and once you have coarse pebbles, add milk, work into a ball, and turn onto a floured board. Knead 10-12 times, roll out and cut 12 circles-cum-biscuits (see wine glass notes above).

Your butter should be melted by now, so measure 2 tsp brown sugar into each cup and stir with a chopstick. Plop a biscuit atop each cup, bake 15 minutes.

Flip onto a cutting board covered with parchment immediately upon removal from the oven. Let cool and just try to resist.

Chocolate Turtle Cupcakes

Source: Bakers Royale

Chocolate Turtle Cupcakes

Magnolia’s Chocolate Cupcake
Makes 2 dozens
Preheat oven to 350 degrees. Line two 12 cup muffin pans.
2 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
4 large eggs, at room temperature
6 ounces unsweetened chocolate, melted (*see note)
1 cup buttermilk
1 teaspoon vanilla extract
Note: To melt the chocolate, place in a double boiler over simmering water on low heat for approximately 5–10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from the heat and let cool to lukewarm 5–10 minutes.
1. Preheat oven to 350 degrees.
2. Line two 12-cup muffin tins with cupcake papers. Set aside.
3. In a small bowl, sift together the flour and baking soda. Set aside.
4. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes.
5. Add the eggs, one at a time, beating well after each addition. Add the chocolate, mixing until well incorporated. Add the dry ingredients in three parts, alternating with the buttermilk and vanilla. With each addition, beat until the ingredients are incorporated, but do not overbeat.
6. Bake for 20–25 minutes.. Remove from the tins and cool completely on a wire rack before filling with caramel.

Caramel Sauce (to fill cupcake hole)
5 tablespoons water
3/4 cup sugar
2/3 cup whipping cream
1. Preheat oven to 350 degrees.
2. Increase heat to high. Now and then, using the handle give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute.
3. After approximately 3 minutes you will see a light shade of amber.
4. Another 30-90 seconds and the mixture will turn a dark shade of amber.
5. Once the mixture is a dark amber, turn off the heat and add the cream. Whisk to combine, do not worry about the bubbles as they will subside upon cooling. Set aside.

Caramel Buttercream
1/2 cup + 2 tbsp granulated sugar, divided
2 tbsp water
1/2 tsp salt
1/4 cup whipping cream
1/4 cup whole milk
4 egg yolks
2 sticks unsalted butter (room temperature)
1 tsp vanilla extract
1 tbsp dark rum
1. Add water and sugar into a saucepan over low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side.
2. Increase heat to high. Now and then, using the handle give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute.
3. After approximately 3 minutes you will see a light shade of amber.
4. Another 30-90 seconds and the mixture will turn a dark shade of amber.
5. Once the mixture is a dark amber, turn off the heat and add the cream and milk. Whisk to combine, do not worry about the bubbles as they will subside upon. Set aside and let cool .
For a step-by-step picture of this portions see previous post Salted Caramel Cheesecake Cups.
6. Whisk egg yolks, two remaining tablespoons of sugar, and salt. Slowly add hot caramel while whisking mixture.
7. Pour combined mixture back into saucepan over medium low heat, stirring continuously until mixture coats the back of the spoon.
8. Remove from heat. Pour the mixture through a fine-mesh strainer into the stand-mixer bowl. Beat the mixture with the wire whip at medium speed until it is light and cool. Make sure the mixture at this point is completely cool before adding the butter.9. Replace wire whip with the paddle attachment. Gradually add 2 tablespoons at a time, beat in the softened butter at medium speed. When all of the butter has been incorporated, beat the buttercream on high until mixture is light and fluffy (approximately 1 minute). Reduce the speed and beat in the vanilla and rum. Increase the speed once again and beat the buttercream for another minute, until it’s light and creamy.
Adapted from

Brown Sugar Pecans
1 cup pecans
6 tablespoon butter
3/4 cup packed brown sugar
1 teaspoon vanilla
1/8 salt
1. Line bake sheet with foil.
2. Melt butter in sauce pan over medium heat, add brown sugar, vanilla and salt. Stir for one minute and remove form heat.
3. Continue stirring until brown sugar dissolves.
4. Toss pecans in mixture and spread over baking sheet, making sure to break up any clumps that may have formed.
5. Bake at 325 degrees F for 25 minutes, stirring half way through.

1. Cut hole in top of cupcake and fill with caramel sauce.
2. Trim hole cut out into a flat disc and place on top of caramel.
3. Using a close star tip pipe top of cupcake.
4. Drizzle chocolate sauce and caramel sauce.
5. Sprinkle brown sugar pecans on top.

Gooey Brownies

Source: The Urban Spork

Gooey Brownies
Makes 24 large brownies

Preheat oven to 350°F

Step 1

In a large saucepan, combine and melt the following ingredients over low heat while stirring. When melted, remove from heat and allow to cool slightly

16 oz. of good semi-sweet chocolate
2 tablespoons butter
14 oz. can condensed milk

Step 2

1/2 pound of butter (2 sticks)
2 1/2 cups packed brown sugar

Melt butter and then stir in sugar until well combined. Add to the chocolate mixture from Step 1.

Step 3

2 extra-large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon coffee extract (optional, but highly recommended)
1 teaspoon salt
2 cups all-purpose flour

Beat in the eggs one at a time and then add the remaining ingredients and mix well. Fold 3/4 cup chopped pecans or walnuts into the mixture (optional).

Turn mixture into lightly oiled 13x9x2 inch baking pan and cook for 30-35 minutes. A cake tester will NOT come out clean!

Strawberry Cheesecake Ice Cream

Source: Smells Like Home

Strawberry Cheesecake Ice Cream

Cheesecake Ice Cream
source: David Lebovitz, The Perfect Scoop, page 62
Printer-Friendly Version

8 ounces cream cheese
1 lemon, preferably unsprayed
1 cup sour cream
1/2 cup half-and-half
2/3 cup sugar
pinch of salt
Strawberry Sauce (Swirl) (recipe follows)

Cut the cream cheese into small pieces and add to a blender/food processor. Zest the lemon into the food processor, and then add the sour cream, half-and-half, sugar and salt. Puree until smooth.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker. Before transferring the frozen mixture to the freezer, place one half of the mixture in your ice cream container. Dollop 3-4 tablespoons onto the mixture and swirl around with a sharp knife. Spoon remaining ice cream mixture into the container and repeat the swirling process. Freeze ice cream to your desired hardness level.

Strawberry Sauce (Swirl)
source: adapted from David Lebovitz, The Perfect Scoop, page 182

2 cups strawberries, fresh or frozen
1/4 cup sugar
1 1/2 tsp cornstarch
1 tbsp cold water
1 tbsp freshly squeezed lemon juice

In a medium, nonreactive saucepan, heat the strawberries and sugar until the strawberries begin to release their juices and start to breakdown. Mix the cornstarch with the cold water and lemon juice until lump free, then stir the slurry into the strawberries.

Bring to a boil, then reduce the heat to a simmer and cook for 1 minute. Remove from heat and pour mixture into a small bowl. Chill thoroughly before swirling into ice cream mixture.

Strawberry Brown Butter Bettys

Source: Smitten Kitchen

Strawberry Brown Butter Bettys
Adapted generously from Gourmet

Makes 6 muffin-sized desserts

3/4 stick salted or unsalted butter
1 teaspoon granulated sugar
6 slices white sandwich bread, crusts removed
1/4 cup packed dark brown sugar**
1/2 teaspoon lemon zest, finely grated
1/8 teaspoon salt (omit if using salted butter)
1/2 cup panko (Japanese bread crumbs, or make your own, below*)
1 1/2 to 2 cups strawberries, stemmed and sliced (I forgot to jot down the weight, but it was less than a half pound of whole berries)
Softly whipped cream, for serving

Preheat oven to 350°F with rack in middle.

In a small pot, melt butter over medium heat. Once melted, reduce heat to medium-low. The butter will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is less than a minute. Remove from heat.

Lightly butter muffin cups with some of brown butter, then sprinkle with granulated sugar. Roll bread slices with a rolling pin to flatten. Brush both sides with additional brown butter, then gently fit into muffin cups.

Stir together brown sugar, zest, salt and panko, then add strawberries and toss to coat. Stir in remaining brown butter. Heap strawberry mixture into cups, pressing gently.

Cover pan with foil and bake 15 minutes. Uncover and bake until strawberries are very tender, about 10 minutes more. Let stand 5 minutes before removing from pan. Serve warm or at room temperature.

* Make your own panko: Sure, it’s not exactly the same thing but I’m convinced that you can make very panko-like crumbs if you do the following — Preheat oven to 350 degrees. Tear one to two slices of soft, crustless white bread into 1-inch pieces and pulse them in the food processor until coarsely ground. This will make a generous half cup. Transfer crumbs to a rimmed baking sheet and bake until golden brown and dry, about 15 minutes, stirring occasionally. Cool. Use.

**Sweetness: [Updated 5/28/10] I “tested” this recipe with local, early-season not overly sweet strawberries. However, the ones you have may be sweeter. If you think your strawberries are on the sweeter side, you might want to dial the brown sugar back by one or even two tablespoons (the two tablespoon level, especially, if you like barely-sweet desserts). Hope that helps!

Salted Caramel Chocolate Bars

Source: Kitchen Runaway

Salted Caramel Chocolate Bars


1 1/2 C All Purpose Flour
1 1/2 C Quick Cooking Oats
1 1/4 C Light Brown Sugar
1 C Regular Butter, melted
1/2 tsp Cinnamon
1 tsp Baking Soda
1 1/4 C Semi-Sweet Chocolate Chips
1 19oz of Butterscotch Caramel topping (if you can’t find butterscotch topping – regular caramel topping is fine too. I find the 16oz jar of caramel topping works well too (mixed with 5 Tbs. of flour).
6 Tbs Flour
1/4 tsp Coarse Kosher Salt or Coarse Sea Salt


Preheat oven to 350ยบ, grease a 9×13 glass baking dish with cooking spray (make sure you get the sides too)

Combine flour, oats, sugar, butter, cinnamon and baking soda in a large mixing bowl

Press half of the flour and mixture into the baking dish, bake for 10 mins.

Pour caramel topping into a medium size bowl and stir in the 6 Tbs. of flour.

Pull baking dish from oven, sprinkle chocolate chips over warm crust, pour thicken caramel evenly over the chocolate chips (You can use an offset spatula to help spread the caramel) Sprinkle the coarse salt over the caramel topping.

Crumble the rest of the crust mixture evenly over the caramel topping. You can gently pat the crumbly crust – but do not press down. Bake for an another 20 minutes.

Let cool completely and then cut into bars. If you wish – you can sprinkle an additional tiny pinch of coarse salt on top of the crust before it cools completely.

Homemade Hostess Cupcakes

Source: What Megan's Making

Homemade Hostess Cupcakes
adapted from Food Network Magazine, as seen on Bake at 350
(printable recipe)

1 1/4 cups unbleached, all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon coarse salt
1 1/4 cups granulated sugar
4 ounces unsweetened chocolate, chopped
1 stick unsalted butter, cut into pieces
2 teaspoons pure vanilla extract
2 large eggs, lightly beaten

4 tablespoons unsalted butter, at room temperature
1 cup powdered sugar
2 teaspoons pure vanilla exrtact
3 tablespoons heavy cream
1 cup marshmallow creme

6 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
1 tablespoon unsalted butter
2 teaspoons pure vanilla extract

1 stick unsalted butter
1 1/2 - 2 tablespoons milk
2 cups powdered sugar
1/4 tsp vanilla

Place oven rack in the center of the oven and preheat to 350. Place paper liners in muffin tin for about 20 cupcakes.

Place sugar and 1 cup of water in a saucepan. Bring to a boil, stirring until the sugar dissolves, about 3 minutes. Pour into a large bowl. Add the chocolate and butter and let sit, stirring occasionally, until the chocolate is melted and the mixture has cooled slightly. Stir in the vanilla.

Sift together the flour, baking soda, baking powder and salt in a bowl.

Beat the eggs into the chocolate with a mixer, then stir in the dry ingredients.

Divide the batter evenly between the prepared pans (~1/4 cup batter per cupcake) and bake until a toothpick inserted in the center comes out clean, about 20-25 minutes. The cupcakes will sink in the middle slightly. Cool in the pans for 25 minutes, then transfer to a rack and cool completely.

While cupcakes are cooling, make the filling. Using a mixer, cream the butter until light and fluffy. Beat in 1/2 cup confectioners’ sugar. Add the vanilla and 1 tablespoon heavy cream and beat until smooth. Alternating between batches, beat in the remaining 1/2 cup confectioners’ sugar and 2 tablespoons heavy cream. Beat in the marshmallow creme. Refrigerate until ready to use.

Place the chocolate in a stainless-steel bowl. Heat the cream and 1 tablespoon butter in a saucepan until just boiling, then pour over the chocolate. Let stand for 5 minutes. Whisk until smooth. Add 2 teaspoons vanilla; let stand until cool but still glossy and liquid.

To Assemble
Spoon the filling into a pastry bag with a medium star tip. Insert the tip into the center of each cupcake top; fill until the cupcake is heavier (do not overfill). It's OK if some of the filling peeks out, it will be covered by the ganache. (I thought this part would be complicated and I was worried, but it was fine. I had Mike test one of the cupcakes to make sure I had the right amount of filling in it.)

Spoon a little ganache on each cupcake and lightly spread with an offset spatula or a knife. Chill for at least 15 minutes.

Meanwhile, prepare the icing: Using a mixer, beat the remaining 1 stick butter, 1/4 teaspoon vanilla, milk and confectioners’ sugar until smooth, adding more milk if needed. Spoon into a pastry bag with a small tip. Pipe onto the cupcakes to decorate.

Store cupcakes in the refrigerator.

Saturday, November 13, 2010

Soccatunia - Cinnamon Swirl Bundt Cake

Source: Today's Nest

Soccatunia - Cinnamon Swirl Bundt Cake

2 1/2 cups cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter
1 1/2 cups granulated sugar
1 1/2 teaspoons vanilla extract
4 eggs
1/4 cup milk
1 cup sour cream
3 tablespoons brown sugar - packed
1 tablespoon cinnamon

2 cups confectioner’s sugar
4 tablespoons milk
A few drops of orange oil (optional)

1. Preheat oven to 350 degrees.
2. Lightly grease and flour a bundt pan.
3. Sift together flour, baking powder, salt, and granulated sugar. Set aside. We’ll call this dry ingredients #1.
4. In a separate bowl combine the brown sugar, cinnamon, and 3 tablespoons of dry ingredients #1.
5. Mix together well. Set aside. We’ll call this dry ingredients #2.
6. Place dry ingredients #1 in your mixer bowl and add softened butter, vanilla, eggs, milk, and sour cream.
7. Mix on medium speed until batter is smooth and silky (about 30-45 seconds).
8. Pour 2/3 of the batter into the prepared bundt pan.
9. Evenly sprinkle the dry ingredients #2 over the batter in the bundt pan. Insert the butter knife in various places to give the cake a marbled effect.
10. Pour the remaining batter into the bundt pan. Place on a baking sheet in the middle of the oven.
11. Bake for 50-55 minutes or until it pass the clean toothpick test.
12. Allow cake to cool in pan for 30 minutes.
13. Invert cake onto a plate or cake stand. Remove bundt pan.
14. Allow to cool completely before applying glaze.

1. Stir together the ingredients until smooth and well blended.
2. Allow mixture to set for 3-5 minutes before drizzling over cake.
3. Drizzle on top of the cake.

Friday, November 12, 2010

Homemade Pretzel Twix

Source: Chocolate and Carrots

Homemade Pretzel Twix

Pretzel Layer

1/2 cup unsalted butter, softened
1 1/4 cups crushed pretzel goldfish
3/4 cup powdered sugar
1/2 cup unbleached all-purpose flour
1 large egg

How-To (Pretzel Layer)

1. In a bowl and with a hand mixer, beat the butter, pretzel and powdered sugar together.
2. Once combined, add the flour and egg and beat again.
3. Place the bowl in the refrigerator for about 15 minutes until the dough hardens a little bit.
4. Preheat the oven to 350°.
5. Taking your greased 8″X8″ pan, press the dough evenly on the bottom.
6. Using a fork, poke small holes all along the top of the dough.
7. Bake for 30 minutes.

Caramel Layer

12-14 ounce bag of Kraft caramels

How-To (Caramel Layer)

1. Melt 40-50 caramels.
2. Pour the melted caramel on top of the pretzel layer.
3. Put in the refrigerator and let it chill for about 30 minutes.
4. Slice the bars. Method: Using a sharp knife, sprayed with Pam, score the bars. Then, using the tip of your knife, poke holes (almost like a dotted line) down the scored line. Then, just cut on the dotted line!

Chocolate Coating

12 ounce bag of semi sweet chocolate chips

1. Set out a sheet of parchment paper under a cooling rack that you will set the chocolates on.
2. Over a double boiler, melt the chocolate.
3. Using a spoon cover the tops and let the chocolate drip down the sides.
4. Since the pretzel crust is so crumbly, once the tops of the bars are covered, dip each bar in the chocolate (Using two forks take the chocolate covered bar out and place on the cooking rack or on parchment paper.) and let it harden.

Servings: 18 bars

Mound/Almond Joy Cupcakes

Source: Naturally Ella

Mound/Almond Joy Cupcakes
By: erin

1/2 cup butter softened
1 cup sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup unbleached all purpose flour
1/2 cup cocoa powder

1 cup Shredded Coconut sweetened
1/4 cup powdered sugar
1/2 cup Sweet and condensed milk

3/4 cup chocolate chips
1/2 cup heavy cream

Preheat oven to 350˚

In a small bowl, sift dry ingredients for cupcakes and set aside.

In a medium bowl (or a bowl of a stand mixer) combine butter and sugar, beat until light and fluffy- about 3 minutes. Add in egg and vanilla, continue to beat until incorporated. Add 1/3 of the dry ingredients followed by half of the milk. Beat until just combined. Scrap down sides and repeat. Add remaining flour and mix until batter is combined- don't over mix.

Divide batter into 12 cupcakes and bake for 16-18 minutes or until cupcake springs back when pressed. Remove from pan and place on a cooling rack.

In another bowl, combine the powdered sugar and coconut. Warm condensed milk and pour over coconut, stir to combine. While cupcakes are still slightly warm, cut an "X" in the top of each cupcake, place half of the filling in a pastry bag, and squeeze about a scant tablespoon of each cupcake. Smear remaining filling on top of each cupcake that covers the entire surface. If you are making "Almond Joy" cupcakes, place an almond of top of the filling.

In a heat proof bowl combine chocolate and heavy cream. Place over a pot of boiling water and continue to stir until chocolate is melted and the ganache is smooth. Take each cupcake and dip into the ganache, covering the coconut filling. Once each cupcake has been covered once, go back and dip the cupcakes in the ganache for a second time.

Top with toasted coconut if desired.

Burnt Butter Toffee Bars

Source: Distracted Homemaker

Burnt Butter Toffee Bars

2 Cups Butter
2 Pkgs. Pepperidge Farm Chessmen Cookies
1 Cup Brown Sugar
2 (14 ounce) cans Sweetened Condensed Milk
4 TBSP Light Corn Syrup
2 tsp Vanilla Extract
8 ounces dark chocolate
4 ounces milk chocolate

Preheat oven to 350 degrees. Crush cookies in a food processor until fine crumbs. Melt 2 cups of butter in a pot on the stove top and cook until an amber/light brown color. Remove one cup of the burnt butter and stir into cookie crumbs. Press into a 9×13 non-stick pan and bake for 10 minutes or until medium brown. Let cool while making the toffee layer.

In pot with remaining cup of burnt butter put brown sugar, sweetened condensed milk and corn syrup. Bring mixture to a boil and cook for 5 minutes stirring continuously. Remove from heat and stir in vanilla extract. If you are using a glass or metal pan that is not non-stick, take your finger and dip it into some butter and run it around the inside edge of the cooled pan. This will grease the edges so your bars don’t stick to the sides of the pan. Pour toffee onto cooled shortbread crust.

When toffee layer is completely set (you will know this because it will not stick to your finger if you touch the top of the toffee) melt both kinds of chocolate together in a microwave safe bowl and stir to combine. When completely melted, spread on top of bars and let cool in fridge or at room temperature until chocolate has set and become firm. Cut into squares and eat the sticky goodness. Oh and by the way, it is okay to lick your fingers!

Tips and Tricks

* Chill these just a bit in the fridge before cutting and use a super sharp knife. You may need to clean the knife between cuts to avoid the toffee sticking to the blade.
* Making my own chocolate mixture of 66% dark and 33% milk always seems to make every recipe better. It is kind of like getting the dark chocolate flavor with the bitter edge knocked of by the touch of milk chocolate. I use it for dipping, topping bars and decorating holiday treats.

Nutty, Chocolaty, Swirly Sour Cream Bundt Cake

Source: Confessions of a Tart

Nutty, Chocolaty, Swirly Sour Cream Bundt Cake
Dorie Greenspan's Baking

The Swirl
1/2 cup sugar
1/2 cup chopped walnuts or pecans
2 ounces bittersweet chocolate, finely chopped (or 1/3 c. mini chocolate chips)
1/3 cup plump moist raisins (optional - ?)
2 1/2 teaspoons ground cinnamon
freshly grated nutmeg, a pinch
salt, a pinch

The Cake
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups sugar
1 orange, zest of
8 ounces butter, at room temperature (2 sticks)
2 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup sour cream
powdered sugar, for dusting

Position oven rack in center; preheat oven to 350°; butter a 9- to 10-inch Bundt pan, dust the interior with flour and tap out the excess; do not place the Bundt pan on a baking sheet.

Make the swirl: add all the ingredients to a bowl; stir to mix.

Make the cake: whisk the flour, baking powder, and salt together in a bowl. Working in the bowl of a stand mixer, rub the sugar and zest together with your fingers until the sugar is moist and aromatic. Add in the butter; with the paddle or whisk attachment beat on medium speed for 4 minutes.

Add in eggs one at a time, beat for 1 minute after each egg goes inches. Beat in the vanilla; decrease mixer speed to low and mix in the sour cream. Still on low speed, add in the dry ingredients and mix only until they disappear into the batter.

Give the batter a last stir or two with a rubber spatula, then scoop about 1/3 of the batter into the Bundt pan. Evenly sprinkle on half of the swirl mixture, then spoon in the rest of the batter. Make a shallow indentation with the back of a spoon in the center of the ring of batter and fill it with the remaining swirl mixture, then cover the mixture lightly with the batter on the sides of the indentation—the batter probably won’t cover the mixture completely and that is fine.

Bake for 60-65 minutes, or until a pick comes out clean.

Transfer pan to a rack and let the cake rest for 10 minutes before unmolding it onto the rack to cool to room temperature. Just before serving, dust the cake with powdered sugar.