CHOCOLATE CHIP SOUR CREAM SNACK CAKE
In this loose interpretation of my mom's chocolate chip-sour cream bundt cake, sweet rice flour, all-purpose flour and a healthy amount of sour cream combine to create a rich, plush cake with a moist and structured crumb. Baked in a versatile 8-inch square pan and generously studded with melty semisweet chocolate chips, this snackable cake is simple but surprisingly decadent, a reminder that at the end of the day, cake should taste good and be a joy to eat. Enjoy a homey, comforting slice with your fingers or a fork - there are no rules here.
Provided by Joy Cho
Time 1h45m
Yield 16 servings (one 8-inch square cake)
Number Of Ingredients 13
Steps:
- Position an oven rack in the middle of the oven and preheat to 350 degrees F. Lightly grease an 8-inch square pan with nonstick cooking spray. Line the bottom with parchment, leaving a 2-inch overhang on the sides (to make it easier to remove the cake after baking) and grease the parchment.
- Combine the all-purpose flour, sweet rice flour, baking powder, baking soda and salt in a medium bowl and whisk until combined.
- Beat the butter in a large bowl with an electric mixer until smooth. Add the sugar and cream the mixture until light and fluffy, 2 to 3 minutes. Scrape down the bowl with a rubber spatula. Add in the eggs one at a time, beating after each addition until combined. Scrape the bowl once more, then beat in the vanilla. Sift half of the dry ingredients over the egg mixture and beat just until combined. Beat in the sour cream and milk, then sift in the rest of the dry ingredients and beat just until the batter is smooth. Fold in the chocolate chips.
- Spread the batter into the prepared pan, smoothing the surface with a small offset spatula. Sprinkle additional chocolate chips on top. Bake the cake, rotating the pan halfway through, for about 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 20 minutes, then gently loosen the edges with a small offset spatula and carefully transfer the cake (using the parchment sling to assist) onto a rack to cool completely.
SOUR CREAM CHOCOLATE CHIP CRUMB CAKE
Sour cream adds moisture and great texture to this Sour Cream Chocolate Chip Crumb Cake. Baking it in a loaf pan makes it easy to slice and serve. No fork needed!
Provided by Valerie Brunmeier
Categories Dessert
Time 1h5m
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Line a 9- x 5-inch loaf pan with a piece of foil large enough to hang over edges and spray the foil with non-stick cooking spray.
- In a medium mixing bowl, combine flour, baking powder, and salt and set aside.
- In a large mixing bowl use an electric mixer to combine sugar, vegetable oil, eggs, and vanilla extract. Add sour cream and orange zest and mix until well combined. Using a wooden spoon, add the dry mixture and stir to combine. Add 1 cup chocolate chips and stir, just until combined.
- To make crumb topping place flour, brown sugar, butter, and vanilla extract in a medium bowl and use a pastry blender or fork to combine. Finish by working the mixture with your fingers to be sure it is well combined and crumbly.
- Transfer batter to prepared loaf pan and sprinkle with crumb topping and bake for 50 to 65 minutes, or until toothpick inserted in center of bread comes out clean. Remove from oven and immediately sprinkle with 1/2 cup mini chocolate chips. Allow to cool completely in pan. Use the foil edges to lift the cake from the pan and transfer it to a cutting board or serving platter. Dust with a bit of powdered sugar, slice and serve.
Nutrition Facts : Calories 565 kcal, Carbohydrate 75 g, Protein 6 g, Fat 27 g, SaturatedFat 19 g, Cholesterol 77 mg, Sodium 230 mg, Fiber 1 g, Sugar 53 g, ServingSize 1 serving
CHOCOLATE CHIP COFFEE CAKE
Top this sour cream coffee cake loaded with chocolate chips with a cinnamon crumb topping.
Provided by Food Network Kitchen
Time 2h50m
Yield 8
Number Of Ingredients 15
Steps:
- Combine the flour, brown sugar, cinnamon, and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the chocolate chips on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate and then re-invert onto a rack to cool completely.
CHOCOLATE CHIP SOUR CREAM CAKE
I've been making this cake for years. It's a wonderfully moist pound cake, with chocolate chips . . . definitely not a low cal recipe! This recipe freezes extremely well.
Provided by Galley Wench
Categories Dessert
Time 1h35m
Yield 8-10 serving(s)
Number Of Ingredients 10
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.
SOUR CREAM CAKE WITH CHOCOLATE CHIPS
This is from German grandmom's recipe book, my family has been making it for years and it's quick and simple.
Provided by morgainegeiser
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Coat a 9 X 13 inch pan with cooking spray.
- In a large bowl, combine flour, 1 1/2 cups sugar, baking powder, baking soda, salt, sour cream, butter, vanilla and eggs. Blend at low speed of electric mixer for 3 minutes.
- Pour one-half of the batter into prepared pan. Combine the remaining 1/2 cup sugar and cinnamon. Sprinkle one-half of sugar mixture and one-half chocolate chips over batter. Repeat with remaining batter, sugar mixture and chocolate chips.
- Bake 35 to 40 minutes or until a wooden toothpick comes out clean. Remove from oven and cool on wire rack.
CHOCOLATE CHIP CRUMB CAKE
this was always a hit at my house growing up. I like it hot out of the oven or any other time, day or night. Great with a big glass of milk.
Provided by Miss Erin C.
Categories Breads
Time 1h
Yield 1 nine x thirteen cake
Number Of Ingredients 13
Steps:
- Combine the dry ingredients (excluding chocolate) for the cake together in a medium bowl Combine the wet ingredients for the cake in a large bowl, stir.
- Mix the dry ingredientsinto the wet ingredients.
- Fold in the chocolate chips.
- Spread into a greased 9x13 pan.
- Mix topping ingredients together and sprinkle on top of cake.
- Bake at 350F 45-50 minutes.
CHOCOLATE CHIP CRUMB CAKE
I just made this for the first time and it's fabulous. It has to be the most moist crumb cake I've ever had. I found this in a issue of Womans World.
Provided by Boca Pat
Categories Breads
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Cake: Preheat oven to 350.
- Butter and flour 9 x 3 springform pan; combine first 5 ingredients.
- At med-hi speed beat butter and sugar until fluffy; on low, beat in eggs; alternately beat in flour mixture and milk; beat in sour cream; stir in chips; spoon into pan Bake 40 minutes CRUMBS: meanwhile stir together flour, br.
- sugar, butter& cinnamon until large crumbs form; sprinkle over cake Bake 35-40 minutes, cover with foil if browning too quickly; cool in pan; remove side of pan; drizzle cake with frosting, if desired.
Nutrition Facts : Calories 718.2, Fat 34.7, SaturatedFat 21, Cholesterol 144.7, Sodium 423.3, Carbohydrate 95.4, Fiber 2.5, Sugar 49.1, Protein 9.7
CHOCOLATE CHIP SOUR CREAM CAKE
This is a very fast and easy cake to make.
Provided by Arlene
Categories Desserts Cakes Chocolate Cake Recipes
Time 45m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 535.9 calories, Carbohydrate 72.7 g, Cholesterol 99.2 mg, Fat 26.1 g, Fiber 2.5 g, Protein 7.8 g, SaturatedFat 15.4 g, Sodium 342.1 mg, Sugar 44.7 g
SOUR CREAM CHOCOLATE CHIP CAKE
Make and share this Sour Cream Chocolate Chip Cake recipe from Food.com.
Provided by Annacia
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F Butter a 10- to 12-cup Bundt pan; dust with flour.
- For topping:.
- In a medium bowl, combine brown sugar, chocolate chips, chopped pecans, and cinnamon, and set aside.
- For batter:.
- Sift flour, baking powder, and baking soda into a medium bowl and set aside.
- Using an electric mixer, cream butter and sugar until completely blended.
- Beat in eggs and then sour cream until the mixture is creamy and smooth, slowly add the sifted dry ingredients, making certain to scrape the sides of the bowl into the mixture.
- Stir in the cinnamon and vanilla and mix until batter is well blended.
- Sprinkle whole pecans on the bottom of the prepared pan.
- Evenly distribute 1/4 cup of topping in the pan.
- Fold the remaining topping into the batter until mixed well.
- Pour the batter into the pan, spread evenly, and bake 35-40 minutes.
- To test that the cake is done, insert a tester into the center, if the cake is done, it will come out clean, without any batter sticking to it.
- Cool the cake for at least 20 minutes in the pan.
- Once the cake has cooled, put a plate or serving piece you will use upside down on top of the cake pan, so that the face of the plate covers the open portion of the cake pan completely.
- Invert the plate and pan at the same time and place on a flat surface.
- Using pot holders, slowly raise the pan so that the cake stands upright on the serving plate.
- Sprinkle with powdered sugar to decorate.
- Note: This cake freezes well and may be made up to two days in advance.
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