I really like this cake, and I’m pretty sure you will too: chocolate chips scattered amidst a cinnamon-kissed sour cream batter? yes please, and thank you very much.
easy to make, and even easier to eat.
there’s something about soured-dairy cakes – they have this richness you don’t get even in butter cakes, a soft and tender crumb, and the tanginess comes through as a most perfect complement to a sweet cake.
full disclosure: I’m using soured-dairy instead of soured cream because I was
too cheapskate to shell out the big bucks for a tub of the real stuff interested in trying out an economical make-at-home substitute (which worked very well!).
it’s a simple cake with simple, homey flavors – so I’m leaving you with more photos than words today. if you make this, I really like it with a cup of tea for a bit of a mid-afternoon calm-down; but if you’re in for something richer, I’m happy to report that the partner (greedily) ate his with a scoop (or two) of good chocolate ice cream.
chocolate chip sour-cream cake (adapted from smitten kitchen)
38g unsalted butter
90g castor sugar (I think you could bring this down to 70g)
1 egg, separated
0.5 tsp vanilla
160ml sour cream*
125g plain flour
0.5 tsp baking powder
0.5 tsp baking soda
0.25 tsp salt
0.5 cup chocolate chips
30g castor sugar
0.5 tsp ground cinnamon
- preheat your oven to 175C, and grease a loaf pan.
- cream the butter and sugar until pale and fluffy, and add the yolk and vanilla, beating till smooth.
- sift the flour, baking powder, baking soda and salt together into the butter mixture in three batches, alternating with two additions of the sour cream; i.e. flour, dairy, flour, dairy, flour.
- beat the egg whites until they reach stiff peaks – a ood check is to see if you can overturn the bowl without it falling – and fold in gently but thoroughly into the batter. do not overmix – it’s far better to have small pockets of unmixed egg white than a homogenous but dense mixture.
- whisk the cinnamon with the 30g of sugar, and toss the chocolate chips in about a half tablespoon of flour. pour half the batter into the loaf pan, sprinkle half the cinnamon sugar and half the chocolate chips, and repeat.
- bake in the oven till a cake tester comes out clean – about 35-45 minutes, and the top of the cake is a golden brown.
* sour cream – as with most specialty dairy products in singapore – is pretty expensive, and I’ve found a good baking substitute. for every 1 cup of sour cream, you can use a three-quarter (0.75) cup of buttermilk** and one-third (0.33) cup of melted butter, whisked together.
** and because buttermilk is also expensive, for every one cup of buttermilk, I use (one cup minus one tablespoon, or 15 tablespoons) of milk with 1 tablespoon of white distilled vinegar, leaving the mixture to stand for ten minutes before using.