A delightful, yet simple to make, recipe for Chocolate Chip Spice Pound Cake
2 cups + 1 tsp all-purpose unbleached flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp ground mace (substitute with nutmeg)
1/4 lb (1/2 cup) butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
1 tsp pure vanilla extract
1 cup (8 oz) sour cream
1/4 cup semi-sweet or dark chocolate chips, roughly chopped
Preheat oven to 350F/180C. (Note: if using a ceramic pan, do not preheat the oven.) Spray the inside of a small (5-cup) Bundt pan or loaf pan with baking spray, place it on a baking sheet, and set aside. A tip Lorna shared: if you’re using a Bundt pan, roll a small piece of parchment paper, an inch or so taller than the pan; place the pan on a sheet pan, and insert the parchment paper in the hole. If the cake rises above the top of the pan, it won’t slide down in the center.
In a mixing bowl, stir together 2 cups of flour, plus the baking powder, baking soda and mace.
In the bowl of a Kitchenaid-type stand mixer, cream together the butter, both sugars, and the eggs, until smooth and a bit fluffy. Stir in the vanilla. Add to the egg mixture, alternating, the dry ingredients and sour cream, just until all are combined.
In a small bowl, toss the chocolate chips with the remaining 1 teaspoon of flour. Gently stir into the batter.
Pour the batter into the prepared pan, and spread evenly.
Bake at 350F/180C for 45 minutes (if using a ceramic pan, place the pan on a baking sheet in a cold oven, set to 350F/180C, and bake for 60 minutes), or until a tester comes out clean.
Set the pan on a wire rack to cool for 15 minutes, then invert the pan and remove the cake. Let it cool completely. Serve, or wrap and freeze.
Recipe provided by The Perfect Pantry.
All text and photographs copyright Lydia Walshin 2006-2010 – licensed under Creative Commons.