Paul’s Chocolate Chip Sour Cream Pound Cake

Print This Recipe Print This Recipe
Passover ends tonight (my family begins eating chametz at lunch–story for another time) and I wanted to bake something with flour! I had some sour cream leftover from the Passover brownies I made and was in the mood to try a new recipe so I flipped through my new cookbook and decided on this pound cake.

Paul's Chocolate Chip Sour Cream Pound Cake Speaking of this cookbook, it is a hoot! The author, Judy Bart Kancigor, included photos of family members throughout (including some very cute men–maybe she’ll hook me up!). There’s also an enormous family tree at the beginning so you can see who is related to whom. I love when cookbooks are personalized like that, it’s so much more fun.

OK, back to the cakes. Oddly enough, this is the third pound cake I have made that calls for a tube pan–what happened to the days of pound cakes in loaf pans? Or I am just imaging that? Anyway, I still don’t have a tube pan so I substituted two 9″ loaf pans instead and only baked the loaves for about an hour (during which my kitchen smelled ohsogood!).

These loaves are buttery, rich, and moist (unlike my previous pound cake disappointment) and the chocolate chips are definitely a nice, sweet addition! I can’t wait to bring these into work tomorrow for my coworkers to enjoy.

Photos of the process here.

Ingredients
Unsalted butter or unflavored vegetable cooking spray, for greasing the pan
3 cups all-purpose flour, plus exra for dusting the pan
1/4 teaspoon baking soda
1/2 pound (2 sticks) unsalted butter, at room temperature
2 cups sugar
6 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup sour cream, at room temperature
1 1/2 cups (9 ounces) semisweet chocolate chips

Preparation

  1. Preheat oven to 325 F. Grease a 10-inch tube pan with removable bottom, dust it with flour, and tap out the excess.
  2. Combine the flour and baking soda in a bowl. Stir well, and set it aside.
  3. Cream the butter and sugar with an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs, one at a time, beating well and scraping the bowl after each addition. Then beat in the vanilla until smooth.
  4. Reduce the speed to low and add the flour mixture in four additions, alternating the with the sour cream in three additions, beginning and ending with the flour. Fold in the chocolate chips.
  5. Scrape the batter into the prepared tube pan, and bake on the center oven rack until a cake tester inserted into the center comes out clean, 1 1/4 to 1 1/2 hours. Allow the cake to cool completely in the pan set on a wire rack.
  6. Run a knife around the center tube and the sides of the pan, and lift the tube from the outer pan. Gently slide the knife between the bottom of the cake and the pan, and lift the cake off the pan. Cut the cake into slices, and serve.

Recipe from Cooking Jewish by Judy Bart Kancigor.

Comments

12 Responses to “Paul’s Chocolate Chip Sour Cream Pound Cake”

    Kristen on 1 April 27th, 2008 2:31 pm

    Your coworkers are so lucky! mmmmmm!

    justJENN on 2 April 27th, 2008 4:45 pm

    Sounds excellent. I’ll have to try it.

    phyllis on 3 April 27th, 2008 6:50 pm

    mmm…sounds delish! okay, but here’s a silly question — isn’t it called a pound cake because it has a pound of butter, eggs, etc? this one has only a half pound of butter….what do you think? semantics?

    Ron on 4 April 29th, 2008 10:39 am

    This looks awesome, thank you! Another case of wanting to put in “flavored” chocolate chips (dark chocolate, raspberry, mint, or butterscotch) to see what happens.

    And how do you “cute” a cake? Is this Freudian, perhaps? 😉

    Hilary on 5 April 29th, 2008 11:39 am

    Whoops, thanks!

    bethany on 6 April 29th, 2008 12:03 pm

    It was delish! I took 3 slices and ate them all that night!

    thanks for the yummy desserts

    Hillary on 7 May 1st, 2008 1:46 pm

    That looks and sounds so good! I’m so glad Passover is over. I definitely had enough of that! By the way, we have the same name 🙂

    My Sweet & Saucy on 8 May 7th, 2008 7:16 pm

    I love a good loaf cake! This one definitely looks like a winner!

    candace on 9 June 3rd, 2008 8:43 am

    This looks just amazing! Can’t wait to try it.

    LisaMaria on 10 September 7th, 2008 5:25 am

    Oh my gosh! This is absolutely delicious! I have been looking for a chocolate chip pound cake for awhile! I always came across that used cake mix. I like to bake completey from scratch, and this recipe was devine! The cake is so moist. Some pound cakes can be so dry, but not this one. Thanks! It’s going in my repertoire of recipes!

    Amanda on 11 April 10th, 2009 1:20 pm

    The cake is the oven right now!

    I wanted to do the 2 loaf thing since I have 2 events tomorrow, but I sadly discovered that my roommate and I only have one loaf pan between us. I threw the whole batch into a cathedral-like bundt pan. Hopefully it comes out. 🙂

    christina on 12 May 2nd, 2009 2:05 am

    I tried making regular pound cake and it came out smelling like boiled eggs. If I use salted butter instead of unsalted? Will there be a difference?

Leave a comment.