Ingredients for Sour Cream Chocolate Chip Cake
- 1 1/2 cups chopped pecans
- whole pecans
- 2 cups chocolate chips
- 3 cups packed light brown sugar
- 1 teaspoon ground cinnamon
- 3 cups flour
- sugar
- 1 cup (2 sticks) softened butter
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- powdered sugar, for dusting (optional)
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How to Make Sour Cream Chocolate Chip Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10- to 12-cup bundt pan.
- In a medium bowl, combine 1/2 cup packed light brown sugar, 1 cup chocolate chips, 1/2 cup chopped pecans, and 1/2 teaspoon ground cinnamon. Set aside (this is topping 1).
- In a separate medium bowl, combine the remaining 1 cup packed light brown sugar, 1 cup chocolate chips, 1/2 cup chopped pecans, and 1/2 teaspoon ground cinnamon. Set aside (this is topping 2).
- In a large bowl, sift together 3 cups flour, 2 teaspoons baking powder, and 1 teaspoon baking soda.
- In a separate large bowl, cream together 1 cup (2 sticks) softened butter and 1 1/2 cups packed light brown sugar until light and fluffy.
- Beat in 3 large eggs one at a time, then stir in 1 cup sour cream and 1 teaspoon vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Sprinkle 1/2 cup chopped pecans evenly over the bottom of the prepared bundt pan.
- Evenly distribute topping 1 (1/2 cup brown sugar mixture) in the pan.
- Fold topping 2 into the batter until evenly distributed.
- Pour batter into the prepared pan and spread evenly.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 20 minutes.
- Place a serving plate upside down on top of the bundt pan.
- Invert the cake onto the serving plate.
- Remove the bundt pan carefully.
- Dust with powdered sugar, if desired.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
148g
Fat
66g
Carbs
19g
