This week's Tuesday with Dorie selection of Nutty, Chocolatly, Swirly Sour Cream Bundt Cake (page 182 of Baking From my home to yours) was made by Jennifer of Cooking for Comfort.
I've always had trouble with swirly Bundt cakes, so I took to heart all the suggestions made by the bakers who finished on time (unlike me). I buttered and floured the hell out of my non-stick Bundt. I carefully kept the swirly stuff away for the edge of the pan. Several people had a problem with the second swirl layer separating from the main body of the cake when the cake was removed from the pan, so again I followed their recommendations and completely covered the final swirl with batter.
[ Oops, I forgot picture of beautiful batter and swirly center, so you'll have to use your baking imagination. ]
Some of the TWD bakers also reported that the cake was cooked before the suggested 60 minutes, but somehow I missed that one. I was reading the news paper waiting for my oven timer to go off (it still had five minutes to go), when I smelled something burning!!!! I yanked that sucker out of the oven, but the damage was done. Sigh... I over-baked again.
To makeup for my blunder I whipped up a little ganache and poured it all over the top of the cake, and as an added touch I sprinkled mini chocolate chips on top. Nothing covers up mistakes like chocolate.