This past week I went to dinner at a friend’s house and offered to bring dessert. I decided to bring a pound cake of some sort and remembered that I had a cookbook with different variations of the traditional pound cake. I tend to get cookbooks, mark off a few recipes that I like but then seem to never make them. Cookbooks are not my first go-to when I want to make something new and different. I got this recipe from Elizabeth Alston’s Best Baking
cookbook which offers numerous recipes for pound cakes, angel food cakes, chiffon cakes, coffee cakes and tea breads.
To start off here are the ingredients: sugar, cinnamon, unsalted butter, vanilla extract, eggs, sour cream, baking powder, baking soda, salt, flour and semi-sweet chocolate-chips.
I began by preheating my oven to 325 degrees and prepping my loaf pan by spraying it with baking spray, lining it with aluminum foil so that it would hang over the sides for easy removal of the cake and then spraying the foil with more baking spray. I also made the topping of the cake by mixing 2 tbsp. of the sugar with 1/4 tsp. of the cinnamon. I set these two things aside then and got to making the cake.
I started making the batter by mixing together the butter, which should be at room temperature but I took a short-cut on this and warmed it up in the microwave for about 15 – 20 seconds, and the sugar. Unfortunately I wasn’t at home while making this cake so I didn’t have the advantage of using my stand mixer but my hand mixer works just as well with double, or maybe triple, the time. I mixed the butter and sugar until the mixture was pale and fluffy, per the directions.
Next I beat in the four eggs one at a time.
Following that I added in the sour cream, baking powder, baking soda, salt and the remaining cinnamon.
And then I added in the flour. Up to this point the batter was pretty smooth and thinned out but once I added in the flour it became quite thick and heavy.
Once the flour was incorporated I stirred in the chocolate chips.
I then spread the batter out evenly in my prepared pan and sprinkled the cinnamon sugar mixture on top and put in the oven.
My baking time was off in comparison to the directions. According to the directions it should take about 70 minutes, but, after 70 minutes my cake was still not fully cooked in the middle so I lowered the temperature to 300 and baked it for an additional 15 fifteen minutes which did the trick. After letting it cool in the pan for thirty minutes I removed it from the pan and let it cool for another hour or two on the wire rack. I was thinking that the cinnamon-sugar mixture was actually going to be bake into the cake but it just seemed to sit on top which I wasn’t too happy about. After it was fully cooled I wrapped it airtight and let it sit at room temperature for optimal flavor, per the directions. This actually helped the cinnamon sugar topping sink into the cake a little which was good.
I would make this again but I would lower the oven temperature so that it could bake longer without sacrificing the moisture of the cake. While the cake was good I found it to be a bit dry and I am sure that had to do with the extra baking time.
Sour Cream – Chocolate Chip Pound Cake
From Best Baking by Elizabeth Alston
1 cup plus 4 Tbsp. granulated sugar
1 1/2 Tsps. ground cinnamon
14 Tbsps. (1 3/4 sticks) unsalted butter, at room temperature
2 Tsps. vanilla extract
4 large eggs, at room temperature
1/3 cup sour cream
1 Tsp. baking powder
1/4 Tsp. baking soda
1/4 Tsp. salt
2 1/4 cups all-purpose flour
1 1/2 cups semi-sweet chocolate chips
9 x 5 x 3 – Inch Loaf Pan
Heat the oven to 325F. Grease the pan and line with foil; letting it hang over the sides. Grease the foil.
Mix 2 tablespoons of the sugar with 1/4 teaspoon of the cinnamon, and set aside to use for the topping.
Beat the butter, the remaining 1 cup plus 2 tablespoons sugar, and the vanilla with an electric mixer on high speed, until pale and fluffy.
Reduce the speed to medium. Add the eggs, one at a time, beating after each.
Beat in the sour cream, baking powder, baking soda, salt, and the remaining 1 1/4 teaspoons cinnamon. Scrape the sides of the bowl often.
With the mixer on low, stir in the flour until nearly incorporated. Add the chocolate chips and stir until the batter is well mixed.
Spread the batter (6 1/2 cups) in the pan (the pan will be very full). Sprinkle the reserved cinnamon sugar over the top. (It will look like too much topping, but it isn’t.)
Bake until a cake tester inserted in the center comes out clean, about 1 hour and 30 minutes.
Cool the cake in the pan on a wire rack for about 30 minutes. Life the cake from the pan by the foil. Let cool completely on the wire rack. Remove the foil. For best flavor, wrap airtight, being careful not to disturb the sugar topping more than necessary, and store 1 day at room temperature before serving or freezing.