Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup semi-sweet chocolate chips
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
5. Add the dry ingredients to the butter mixture alternately with the sour cream, beginning and ending with the dry ingredients.
6. Stir in the chocolate chips.
7. Pour the batter into the prepared pan and spread evenly.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow to cool completely before serving.
Time:
Preparation Time: 10 minutes
Cooking Time: 30-35 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 300
Fat: 15g
Carbohydrates: 38g
Protein: 4g
Substitutions for Ingredients:
- Butter: Can be substituted with margarine or coconut oil
- Sour cream: Can be substituted with Greek yogurt
- Chocolate chips: Can be substituted with white chocolate chips, peanut butter chips, or chopped nuts
Variations:
- Add 1/2 cup of chopped nuts or dried fruit
- Substitute the semi-sweet chocolate chips with white chocolate chips or peanut butter chips
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar.
- Be sure to mix the dry ingredients together before adding to the wet ingredients.
- Don't overmix the batter.
- Test for doneness with a toothpick before removing from the oven.
Storage Instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
Serve with a dollop of whipped cream and a sprinkle of chocolate chips.
Garnishes:
Chocolate shavings, chopped nuts, or a sprinkle of powdered sugar.
Pairings:
Serve with a scoop of vanilla ice cream or a cup of hot coffee.
Suggested Side Dishes:
Fruit salad, roasted vegetables, or a green salad.
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk to the batter.
- If the cake is too moist, bake for an additional 5 minutes.
Food Safety Advice:
Be sure to use pasteurized eggs and store the cake in an airtight container at room temperature.
Food History:
This recipe is a variation of a traditional scuffler bread, which is a type of quick bread that originated in England.
Flavor Profiles:
This cake has a sweet, buttery flavor with hints of chocolate from the chips.
Serving Suggestions:
Serve as a dessert or snack.
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