Orange Chocolate Chip Pound Cake With Sour Cream Glaze Food

SOUR CREAM CHOCOLATE CHIP POUND CAKE

Steps:

• Preheat the oven to 350 F and grease a 9 x 5 loaf pan with nonstick cooking spray.In a stand mixer with the paddle attachment cream butter until light and fluffy, 2-3 minutes. (This is an important step make sure to cream the butter for a full 2-3 minutes or the cake will fall)Add in sugar and mix for an additional minute.
• Add in eggs one at a time and scrape the sides of the bowl with a rubber spatula.
• Next add in sour cream and vanilla and mix until combined.
• In a medium bowl combine flour, baking powder, baking soda and salt.On low speed add the dry ingredients to the stand mixer and mix just until combined. Do not over mix.
• Gently fold in the chocolate chips.
• Pour batter into the prepared pan and bake for 1 hour. If the top is getting too brown cover with foil.
• Allow the cake to cool for 15 minutes in the pan before turning it out onto a wire rack to cool completely.

ORANGE SOUR CREAM POUND CAKE

Steps:

• Preheat your oven to 325 degrees Fahrenheit.
• Grease a loaf pan with butter and add a piece of parchment paper along the bottom and up two of the sides for easy removal. Grease the parchment paper as well, just to be sure nothing sticks.
• Add the butter to the bowl of your stand mixer fitted with the paddle attachment and mix on high speed until the butter becomes pale in colour (about 4-5 minutes).
• Add the sugar and beat on high speed until the mixture is extra light and fluffy (about 7-10 minutes, stopping to scrape down the sides of the bowl every few minutes). The mixture should turn a very pale yellow colour and be quite fluffy after 7 minutes.
• Beat in the eggs one at a time and continue beating on high speed for about 5-6 minutes after they've all been added to incorporate even more air into the batter.
• Add the sour cream and the vanilla to the bowl and beat for another minute or so, scraping down the sides of the bowl to make sure everything is incorporated.
• Add the orange zest and beat on high speed until combined.
• Add the flour and salt to the mixing bowl and fold it into the wet ingredients by hand using a rubber spatula. Be sure to do this carefully so you don't deflate the batter as the flour is incorporated. Folding requires that you scrape the bottom of the bowl and use an "up and over" motion. Do not stir, as this will break the air bubbles you've created by beating the ingredients up until this point. This cake contains no leavening agent, so the bubbles in the batter are what will keep it from sinking in the middle as it bakes.
• Carefully scrape the batter into the loaf pan you've prepared.
• Bake for 65-75 minutes at 325 degrees Fahrenheit. After 65 minutes, test the cake by gently inserting a wooden skewer in the centre. If it comes out clean, it's done! If not, return the cake to the oven for another 5 minutes and test again.
• When the cake is done, remove it from the oven and let it rest in the pan for about 10 minutes.
• Remove it from the loaf pan using the parchment paper to a wire rack to cool completely before glazing.
• Whisk together the powdered sugar and orange juice and zest until the desired consistency is reached. It should be thick, but easy to drizzle. If necessary, add a bit more powdered sugar or orange juice (1/2 teaspoon at a time) until the desired consistency is reached.
• Drizzle the glaze over the cake once it has cooled completely and decorate with a few orange slices.
• Slice and serve .

ORANGE SOUR CREAM POUND CAKE W/ ORANGE GLAZE

Steps:

• 1. Using an electric mixer, cream butter and sugar until light and fluffy, approximately 10 minutes. Add eggs one at a time, beating just until yolk is incorporated after each addition.
• 2. Stir in orange juice and zest. Sift flour, whipped topping mix, baking powder, and baking soda together. Add alternately with sour cream, beginning and ending with flour mixture.
• 3. Pour into a greased tube (tube pan works best) or bundt pan. Bake at 325 1 hour or until tests done. Cool in pan on a wire rack for 10 minutes. Remove from pan and cool on wire rack.
• 4. Glaze-Blend all ingredients together thoroughly in a measuring cup to pour. Place cake on a plate and pour glaze slowly all over cake.

CHOCOLATE CHIP SOUR CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
• Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy; add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next. Add vanilla with the last egg.
• Sift flour, baking powder, and baking soda together in a bowl. Pour flour mixture alternately with the sour cream into the butter mixture, mixing until just incorporated. Fold chocolate chips into the batter. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 minutes.

SOUR CREAM POUND CAKE

Steps:

• In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired.

CHOCOLATE CHIP POUND CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in chocolate chips., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Whisk in confectioners' sugar, milk and vanilla until smooth. Drizzle over cake.

CHOCOLATE ORANGE SOUR CREAM POUND CAKE

Steps:

• Preheat the oven to 350°F
• Generously grease a 9 inch tube pan or bundt cake pan or two 8 by 4 inch, or two 9 by 5 inch loaf pans with non stick cooking spray.
• Melt the chocolate and set aside.
• Cream the butter and the sugar until fluffy.
• Beat in the eggs, sour cream, orange zest and extracts , blending well.
• Fold in the dry ingredients, scraping the bottom of the bowl to make sure it is all blended.
• Stir in the milk, and then fold in the chocolate.
• Remove 1/2 up of the batter and mix with the melted chocolate.
• Spoon white batter into pan and then drop spoonfuls of the chocolate batter on top of that. Swirl briefly with a knife to marbleize.
• Bake until cake springs back when lightly touched with fingertips, about 45-65 minutes (depending on pans used).
• Dust with confectioners' sugar or drizzle on melted white and dark chocolate or melted milk chocolate.
• Alternatively, you can glaze with an orange juice and confectioner's sugar glaze.

ORANGE-CHOCOLATE CHIP POUND CAKE WITH SOUR CREAM GLAZE

Steps:

• Preheat oven to 350°; grease the inside of a 9 x5 inch loaf pan and dust with flour.
• Combine the flour, baking powder, baking soda, and salt in a bowl.
• In a large bowl, combine the butter and brown sugar; cream with an electric mixer on med-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
• Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition.
• Beat in the sour cream; stir in the orange zest and vanilla.
• With the mixer on low, add flour mixture 1/2 cup at a time, scraping down the sides of the bowl a few times as necessary.
• After the last addition, mix for 30 seconds on medium speed; stir in the chocolate chips.
• Scrape the batter into the prepared pan and smooth the top with a rubber spatula.
• Bake until the cake is golden brown and a pick comes out clean, 50-55 minutes.
• Let the cake cool in the pan for about 10 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely.
• Make the glaze: whisk together the sour cream, powdered sugar, and vanilla; spread the glaze over the top of the cake with an offset spatula, letting it drip down the sides.
• Let stand until the glaze is set, about 1 hour; slice and serve.
• Store uneaten cake in a cake keeper or loosely wrap in plastic and store at room temperature for up to 3 days.

CHOCOLATE CHOCOLATE CHIP SOUR CREAM POUND CAKE

Steps:

• Before you begin, bring all of the cold ingredients to room temperature: set out the sour cream, butter, and the eggs (separate the eggs while they are still cold) for about half an hour before making the cake batter.
• Preheat an oven to 325 degrees F (165 degrees C). Grease and lightly flour a 10-inch tube pan. Sift together the flour, baking soda, salt, and cocoa powder. Combine the sour cream and vanilla extract in a separate bowl.
• Beat the butter with an electric mixer in a large bowl until creamy, about 30 seconds. Gradually add 2 cups of sugar and beat on high speed until light and fluffy. The mixture should be noticeably paler in color. Add the room-temperature egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next.
• Pour in one third of the flour mixture and mix on low speed until combined. Blend in half of the sour cream mixture. Continue adding the flour mixture alternately with the sour cream, mixing until just incorporated. Fold in the chocolate chips.
• Beat the egg whites and cream of tartar in a clean mixing bowl with clean beaters until soft peaks form. Gradually add the remaining 1/2 cup sugar and beat until medium-stiff peaks are formed (lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.) Use a whisk or rubber spatula to fold 1/3 of the meringue mixture into the cake batter to lighten it.
• Fold the remaining egg white mixture into the batter until combined. Pour the batter into the prepared pan and spread it evenly. Bake the cake for about 1 hour and 15 minutes, or until the cake springs back when you touch it lightly and a toothpick inserted in the cake comes out clean.
• Let the cake cool in the pan for ten minutes before inverting the cake onto a wire rack to cool completely.

CHOCOLATE CHIP SOUR CREAM CAKE

Steps:

• Preheat oven to 350 degrees.
• Cream sugar and butter.
• Beat in eggs.
• Sift together dry ingredients.
• Alternately add dry ingredients and sour cream to mixture.
• Stir in vanilla, nuts and chocolate chips.
• Pour into well greased 10" tube pan.
• Bake at 350 degrees for 1 hour 15 minutes or until done.
• Cool before removing from pan.

CHOCOLATE CHIP SOUR CREAM CAKE

Steps:

• In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition. , Spread half of the batter into a greased 9-in. square baking pan. Sprinkle with the chocolate chips. Combine cinnamon and remaining sugar; sprinkle over chips. Spread with remaining batter. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.