Orange chocolate chip pound cake

I can’t stop baking.  Be it a silent rebellion against January detoxing and dieting or a craving for winter comfort (snow or no snow, it is still January), the flurry of flour and sugar has not subsided in my kitchen since Christmas.

 

Luckily, I had a good excuse last week for orange chocolate chip pound cake.  Visiting a friend with a new baby calls for something sweet and easy to serve.  Influenced by all the fabulous citrus available, I used slightly tangy, warmly colored Cara Cara oranges for this cake and rich sour cream to ensure a moist, crumb-y cake.  I’ve already mentioned how I love desserts that work well not only after a meal, but with coffee or breakfast and this would beat toast any day with my morning Joe.

Orange chocolate chip pound cake (slightly adapted from Food.com)

1 1/2 cups all purpose flour

1/2 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

1/2 cup unsalted butter, softened

3/4 cup firmly packed brown sugar

2 large eggs

1/2 cup sour cream

1 tbsp. grated orange zest

1 tsp. pure vanilla extract

1 cup semi-sweet chocolate chips

Preheat oven to 350°.  Grease the inside of a 9 x5 inch loaf pan and dust with flour.  Combine the flour, baking powder, baking soda, and salt in a bowl.

In another 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.  Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition.  Beat in the sour cream; stir in the orange zest and vanilla.  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.

After the last addition, mix for 30 seconds on medium speed; stir in the chocolate chips.  Scrape the batter into the prepared pan and smooth the top with a rubber spatula.  Bake until the cake is golden brown and a pick comes out clean, 50-55 minutes.  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.

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This entry was posted in cake, chocolate, dessert, oranges. Bookmark the permalink.

2 Responses to Orange chocolate chip pound cake

  1. As you know, the combination of orange and chocolate is my downfall. I love this recipe and will be making it tout suite. And since you just set off a major craving, a tangelo and a piece of dark chocolate shall suffice until I have a moment to bake. xo

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