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Paul’s Chocolate Chip Sour Cream Pound Cake

Passover ends tonight (my family begins eating chametz [1] 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.

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 [2]) 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 [3].

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


  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 [4] by Judy Bart Kancigor [5].