Orange-Chocolate Chip Pound Cake With Sour Cream Glaze |
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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 10 |
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In 'Cake Keeper Cakes' by Lauren Chattman Ingredients:
1 1/2 cups unbleached all-purpose flour |
1/2 teaspoon baking powder |
1 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup unsalted butter, softened |
3/4 cup firmly packed brown sugar |
2 large eggs |
1/2 cup sour cream |
1 tablespoon grated orange zest |
1 teaspoon pure vanilla extract |
1 cup semi-sweet chocolate chips |
2 tablespoons sour cream |
3/4 cup powdered sugar |
1/2 teaspoon pure vanilla extract |
Directions:
1. Preheat oven to 350°; grease the inside of a 9 x5 inch loaf pan and dust with flour.
2. Combine the flour, baking powder, baking soda, and salt in a bowl.
3. In a large bowl, combine the butter and brown sugar; cream with an electric mixer on med-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
4. Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition.
5. Beat in the sour cream; stir in the orange zest and vanilla.
6. With the mixer on low, add flour mixture 1/2 cup at a time, scraping down the sides of the bowl a few times as necessary.
7. After the last addition, mix for 30 seconds on medium speed; stir in the chocolate chips.
8. Scrape the batter into the prepared pan and smooth the top with a rubber spatula.
9. Bake until the cake is golden brown and a pick comes out clean, 50-55 minutes.
10. Let the cake cool in the pan for about 10 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely.
11. Make the glaze: whisk together the sour cream, powdered sugar, and vanilla; spread the glaze over the top of the cake with an offset spatula, letting it drip down the sides.
12. Let stand until the glaze is set, about 1 hour; slice and serve.
13. Store uneaten cake in a cake keeper or loosely wrap in plastic and store at room temperature for up to 3 days.
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