A simple pound cake studded with chocolate chips. Bake it as a snack cake, cupcakes, loaf cake or even layer cake to be frosted and filled.
- 3 cups (400g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup (225g) unsalted butter, at room t°
- 1 cup (200g) packed light brown sugar
- 1 cup (200g) white sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional but very good)
- 4 eggs, at room t°
- 1 cup (250g) sour cream, at room t°
- Scant 1 1/2 cups (250g) semi-sweet chocolate chips
- 3 tablespoons whipping cream
- Preheat oven at 350°F /180°C.
- Spray or butter a 8×10-inch rectangular pan or similar, line the bottom with parchment paper if you want to, or sprinkle with fine dry breadcrumbs or flour.
- Take a tablespoon from the flour amount and mix it in a bowl with the chocolate chips (to prevent them from going to the bottom of the cake).
- In a large bowl beat the butter until creamy and add both sugars gradually, beating for 2-3 minutes total.
- Add eggs, one at a time, beating well after each addition.
- Add sifted dry ingredients – flour, baking powder, baking soda and salt – in 3 parts alternating with the sour cream in 2 parts. I have the dry ingredients measured and sift them directly into the butter mixture, but you can sift them first in another bowl if you want to.
- Mix well but don’t beat too much, only until just incorporated.
- Add chips and cream and mix well. I recommend doing this with a spatula.
- Pour into the prepared pan and bake for 45-55 minutes, or until a tester comes out clean.
- Let cool on a wire rack.
- If some cake stuck to the sides carefully run a smooth blade knife around the sides before removing it from the pan.
- Serve at room t°.
Beating: using an electric mixer (handheld or stand mixer) is the best option to cream the butter with the sugar and eggs.
Incorporating the flour: always beat just until it is all incorporated. Use the mixer in the lowest speed setting.
Add-ins: mix them with a spatula so they don’t get stuck in the beaters and remain whole. You can also add nuts instead of chips. Or milk chocolate chips.
Cake pans: the batter is enough for 2 loaf pans (about 8×5-in each), 15-18 cupcakes, 1 tube cake, 2 or three layers (8 or 9-inch, depending on how thick you make them), or 10-12 mini bundt cakes. These are approximate, but you get an idea.
Storing: it keeps for a few days at room t°, well wrapped. It can be frozen for a month, well wrapped.
Keywords: chocolate chip pound cake, chocolate chip coffee cake