Ingredients

For swirl:

1/4 c. sugar

1/3 c. brown sugar

1/2 t. cinnamon

1/2 t. cardamon

1 c. crushed pistachios

1 c. diced dried apricots

For cake:

3/4 c. unsalted butter (1 and 1/2 sticks) at room temperature

1 1/2 c. sugar

3 large eggs

3 T. vanilla extract

3 c. unbleached all-purpose flour

1 1/2 t. baking poweder

1 1/2 t. baking soda

3/4 t. salt

1 1/2 c. sour cream

6-9 oz dark or bittersweet chocolate chips

Preparation

  1. Preheat oven to 350 degrees.

  2. Grease and flour a sandrd-sized bundt pan

  3. Mix ingredients for the “swirl” in a small bowl and set aside.

  4. Cream butter and sugar. Add eggs and vanilla extract. Sift dry ingredients and add slowly. Finally, add sour cream, then chocolate chips.

  5. Put 1/3 of swirtl ingredients into the bottom of Bundt pan, then 1/3 of the wet, the 1/3 of the swirl, 1/3 of wet, swirl, and then fianlly the wet. You may push and pull a knife through a few places in the batter to “swirl” but this is not required.

  6. Bake for 1 hour and 10 minutes at 350. Cool 10 minutes, flip from pan, and cool on rack. You can dust the cake with a mixture of cocoa poweder and confectioners sugar or eat it plain. Delicious!