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 9×7-inch rectangular pan or similar, and 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 butter until creamy and add both sugar 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 and 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.
- Add chips and cream and mix well until no dry spots remain.
- Pour into the prepared pan and bake for 45 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 unmolding.
- It keeps for a few days well wrapped at room t°, or frozen for a month.
It keeps for a few days well wrapped at room t°, or frozen for a month.
Keywords: pound cake, chocolate chips