another late post: but it was so worth catching up and making this cake. it has such a super moist, dense crumb, at first i thought i might have underbaked it. it tasted almost too mellow the first day (full disclosure – i subbed spring water for the coffee and didn’t use the ground instant coffee or espresso powder) but as i’ve eaten slice after slice (after slice) each day since, its flavor has deepened.
i’ll definitely make this cake again, and next time remember to room temp my ingredients per the recipe (and maybe toast the walnuts first?). my funky squared-shaped bundt pan worked just fine; the cake baked for about 65 minutes.
erin of when in doubt…leave it at 350 chose mocha-walnut marbled bundt cake for april 6, 2010. for the recipe, see dorie greenspan’s baking: from my home to yours.
