Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup sour cream
- 1 cup semi-sweet chocolate chips
- 1 cup chopped walnuts
- 2 tablespoons turbinado sugar
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Whisk
- Rubber spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease a 9-inch springform pan with butter and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
4. Add the dry ingredients to the wet ingredients in two batches, alternating with the sour cream. Beat until just combined.
5. Fold in the chocolate chips and walnuts.
6. Pour the batter into the prepared pan and sprinkle with the turbinado sugar.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool in the pan for 10 minutes before removing and transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 40-45 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 441
Fat: 24g
Carbohydrates: 46g
Protein: 6g
Substitutions for Ingredients
- For the all-purpose flour, you can use gluten-free flour or almond flour.
- For the butter, you can use vegan butter or coconut oil.
- For the granulated sugar, you can use coconut sugar or maple syrup.
- For the eggs, you can use flax eggs or applesauce.
- For the sour cream, you can use plain Greek yogurt.
Variations:
- You can add 1 teaspoon of ground cinnamon to the batter for a cinnamon-chocolate chip flavor.
- You can add 1 cup of shredded coconut to the batter for a coconut-chocolate chip flavor.
- You can add 1 cup of dried cranberries to the batter for a cranberry-chocolate chip flavor.
Tips and Tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Don’t overmix the batter, as this can cause the cake to be dense.
- Let the cake cool completely before slicing and serving.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
- Serve the cake with a dollop of whipped cream and a sprinkle of chopped walnuts.
- Serve the cake with a scoop of vanilla ice cream and a drizzle of chocolate sauce.
Garnishes:
- Chopped walnuts
- Chocolate shavings
- Whipped cream
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested Side Dishes:
- Fresh fruit
- Ice cream
- Custard
Troubleshooting Advice:
- If the cake is too dry, try adding a few tablespoons of milk to the batter.
- If the cake is too dense, try reducing the amount of flour used.
Food Safety Advice:
- Make sure all ingredients are at room temperature before mixing.
- Make sure to use a clean bowl and utensils when mixing the batter.
Food History:
Krantz cake is a traditional Jewish cake that is believed to have originated in Eastern Europe. It is a rich, buttery cake that is often filled with chocolate chips and walnuts.
Flavor Profiles:
This cake has a rich, buttery flavor with hints of chocolate and nuts.
Serving Suggestions:
- Serve the cake with a dollop of whipped cream and a sprinkle of chopped walnuts.
- Serve the cake with a scoop of vanilla ice cream and a drizzle of chocolate sauce.
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