Ingredients with Measurements:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- Zest of 2 limes
- Juice of 1 lime
- 1 cup semi-sweet chocolate chips
Special Equipment Needed:
- Bundt pan
- Electric mixer
- Zester
- Juicer
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 10-inch Bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating after each addition.
5. Add the vanilla extract, sour cream, lime zest, and lime juice, and beat until combined.
6. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
7. Fold in the chocolate chips.
8. Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
9. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Time:
Preparation Time: 20 minutes
Cooking Time: 45-50 minutes
Temperature: 350°F
Serving Size: 10-12
Nutritional Information:
Calories: 478
Fat: 22 g
Carbohydrates: 63 g
Protein: 6 g
Substitutions for Ingredients
- Butter: Can be substituted with margarine or vegetable shortening.
- Sour cream: Can be substituted with plain Greek yogurt.
- Chocolate chips: Can be substituted with white chocolate chips or chopped nuts.
Variations:
- Add ½ cup of shredded coconut to the batter for a tropical twist.
- Substitute the lime with lemon for a lemon and chocolate chip Bundt cake.
- Add ½ teaspoon of ground cinnamon to the batter for a hint of spice.
Tips and Tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Use fresh lime juice and zest for the best flavor.
- Let the cake cool completely before serving.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Warm the cake in a 350°F oven for 10 minutes.
Presentation Ideas:
- Dust the cake with powdered sugar before serving.
- Serve with a dollop of whipped cream and a lime wedge.
Garnishes:
- Lime zest
- Powdered sugar
- Whipped cream
Pairings:
- Vanilla ice cream
- Fresh berries
- Lemon curd
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk or cream to the batter.
- If the cake is too dense, add an extra egg.
Food Safety Advice:
- Make sure all ingredients are at room temperature before using.
- Make sure the cake is completely cooled before serving.
Food History:
Bundt cakes have been a popular dessert in the United States since the 1950s. The original Bundt pan was created by the Nordic Ware company in 1950, and the iconic shape of the cake has been a favorite ever since.
Flavor Profiles:
This cake has a sweet and tart flavor from the combination of lime and chocolate. The butter and sugar give it a rich, buttery flavor, while the sour cream adds a subtle tanginess.
Serving Suggestions:
This cake is best served with a dollop of freshly whipped cream and a sprinkle of lime zest. It also pairs well with a scoop of vanilla ice cream or a drizzle of lemon curd.
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