Coming off a week of Passover abstinence (if stuffing matzo muffins and brisket into my face with abandon can be called any such thing), I was excited about a cake, any cake. This one was a nice buttery bundt, made with ground nuts (Dorie suggests walnuts, I used the almonds on hand), instant coffee (I used regular espresso grounds), and some chocolate for good measure. I made it in my newest bundt pan, which is a little thin and cheap, and has many tiny ridges. I think from now on it's going to need a spray of Baker's Joy or something similar, but I managed to get the cake out without serious damage. It's a bit heavy, but Dorie says that up front, and in this cake, I think that's a buttery virtue. The nuts definitely add a good texture.
