April is here; I can’t believe it! That means it is officially birthday season in our house. Nathaniel and I will both be celebrating our birthdays soon, as well as other beloved friends and family. I’ve mentioned several times before that I was not really a cake eater growing up. The ONLY exception being this scrumptious chocolate chip pound cake!
This recipe comes from my Aunt Hansi, my mom’s elder sister. She’s pretty cool and an incredible chef! She spent part of last year in Ireland at culinary school, and I’m hoping she will continue to impart some of her learned wisdom onto me. But back to cake! Pound cake is a whole different animal than regular birthday cake. For starters, it has a pound of butter in it–oh yeah, that’s why it’s called pound cake. (I didn’t know that for a long time!)
The amazing thing about this particular pound cake, though, is how light and tender it is. It’s not severely dense and sweet, like many pound cakes are. Don’t get me wrong–it’s still sweet, just not puckeringly so. Many pound cakes call for a glaze or have powdered sugar sprinkled on top. I think simplicity is best here. I can’t even bring myself to cover it in powdered sugar, it’s that beautiful! Especially when you have a perfectly golden, buttery crust, and especially when you use a gorgeous bundt pan—how can you cover that up? Or maybe you want to put a potted flower in the hole in the middle, because “there’s a hole in dis cake“…
**Real quick, here is a sneaky little hint: If you don’t have cake flour and you just have to have this cake immediately, you can use all-purpose flour. For every 1 measured cup of AP flour, take out 2 tablespoons (put back in your canister), and add 2 tablespoons of cornstarch. You’ll want to sift this mixture together a few times to get it really incorporated and light. Light flour, light cake:)
Chocolate Chip Pound Cake
from Aunt Hansi
8 oz cream cheese, room temp
1 cup unsalted butter, room temp
1 1/2 cup sugar
2 tbsp sour cream
2 tsp vanilla
2 1/2 cup cake flour
2 tsp baking powder
1/4 tsp salt
1 cup mini chocolate chips
Preheat oven to 325. Butter and flour thoroughly a 10 cup bundt pan. (The more intricate the design of the pan, the more important the butter!)
Cream together (with a stand or hand mixer) the cream cheese, butter, and sugar until smooth.
Add eggs, sour cream, and vanilla and mix thoroughly.
Add flour, baking powder and salt gradually to cream mixture. Once incorporated, stir in the chocolate chips.
Spoon batter into pan and tap filled pan on the counter to smooth out the mixture.
Bake on center rack about 1 hour, until the top is golden and a tester comes out clean.
Place on a wire rack to cool for 10 minutes. Flip cake out onto a serving dish and allow to cool completely. Dust with powdered sugar, or top your slice with a dollop of whipped cream.