Sour Cream Chocolate Chip Cake II

Sour Cream Chocolate Chip Cake II
  • PREP TIME
    0 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    0 mins
  • SERVING
    10 People
  • VIEWS
    48

Indulge in this supremely moist and utterly delectable cake, a harmonious blend of tangy sour cream and rich chocolate chips, crowned with a crunchy walnut streusel. Perfect for sharing (or not!).

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    52 g
  • Cholesterol
    72 mg
  • Fiber
    2 g
  • Protein
    6 g
  • Saturated Fat
    13 g
  • Sodium
    205 mg
  • Sugar
    35 g
  • Fat
    24 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat oven to 350°F (175°C). Grease and flour one 8x8 inch baking pan or four mini loaf pans. (5 minutes)

Image Step 02
02 Step

Recipe View In a medium bowl, whisk together the flour, baking soda, and baking powder. Set aside. (2 minutes)

Image Step 03
03 Step

Recipe View In a large bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. (7 minutes)

Image Step 04
04 Step

Recipe View Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. Gently fold in the chocolate chips. (5 minutes)

Image Step 05
05 Step

Recipe View Prepare the streusel: In a separate medium bowl, combine the finely chopped walnuts, 1/4 cup of granulated sugar, and ground cinnamon. Mix until well combined. (3 minutes)

Image Step 06
06 Step

Recipe View Pour half of the cake batter into the prepared pan(s). Sprinkle half of the streusel mixture evenly over the batter. Top with the remaining batter, then sprinkle the remaining streusel over the top. (5 minutes)

Image Step 07
07 Step

Recipe View Bake for 45 minutes for an 8x8 inch pan, or 30 minutes for mini loaf pans, or until a wooden skewer inserted into the center comes out with just a few moist crumbs attached. (30-45 minutes)

Image Step 08
08 Step

Recipe View Let cool in the pan(s) for 10 minutes before transferring to a wire rack to cool completely. (10 minutes)

For an even richer flavor, try using dark chocolate chips instead of semi-sweet.
Toast the walnuts lightly before chopping for a more intense nutty flavor in the streusel.
Be careful not to overbake, as this can dry out the cake. Check for doneness a few minutes early.
The cake can be stored in an airtight container at room temperature for up to 3 days.

Keyon Macgyver

Written by

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RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 16 Ratings)
Total Reviews: (4)
  • Gordon Herzog

    The streusel topping really makes the cake special.

  • Alene Dietrich

    This cake is absolutely amazing! So moist and the streusel topping is the perfect touch.

  • Bessie Franey

    I made this in mini loaf pans and they were a hit at my book club meeting!

  • Annetta Kreiger

    I added a pinch of salt to the batter to balance the sweetness and it was perfect.

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