Indulge your senses with the irresistible allure of our Chocolate Chip Crumb Pound Cake—a dessert that promises to be the star of any gathering! Imagine a moist, buttery cake bursting with rich semi-sweet chocolate chips and topped with a delightful crumb topping that adds a satisfying crunch. This American classic is not just a treat; it’s an experience that will have your friends and family coming back for seconds (and thirds!). With just 20 minutes of prep time and a heavenly aroma wafting through your kitchen, you’ll want to keep this recipe close at hand. Ready to elevate your dessert game? Let’s dive into the delicious details!
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 cup semi-sweet chocolate chips
- 1 cup crumb topping (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or tube pan, ensuring all surfaces are well-coated to prevent sticking.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer. Beat on medium-high speed for 3-4 minutes until the mixture becomes light, fluffy, and pale in color.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract, ensuring everything is thoroughly combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to create a uniform dry ingredient mixture.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with sour cream. Begin and end with the dry ingredients, mixing on low speed just until incorporated. Be careful not to overmix.
- Gently fold in the semi-sweet chocolate chips using a spatula, distributing them evenly throughout the batter.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure an even surface.
- If using crumb topping, sprinkle it evenly over the top of the batter before baking.
- Place the pan in the preheated oven and bake for 55-65 minutes. To check doneness, insert a toothpick or cake tester into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 15-20 minutes. This allows the cake to set and makes removal easier.
- Carefully invert the cake onto a wire cooling rack and allow it to cool completely before slicing and serving.
- Optional: Once cooled, dust with powdered sugar or drizzle with a simple chocolate glaze for extra decadence.
Tips
- Room Temperature Ingredients: For the best results, ensure your butter, eggs, and sour cream are at room temperature. This helps create a smoother batter and a more even texture in your cake.
- Don’t Overmix: When combining your wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense cake, so be gentle!
- Perfect Crumb Topping: If you’re opting for the crumb topping, consider adding a touch of cinnamon or nutmeg for an extra layer of flavor. It pairs beautifully with the chocolate chips!
- Check for Doneness: Ovens can vary, so start checking your cake around the 55-minute mark. A toothpick inserted into the center should come out clean or with a few moist crumbs for a perfectly baked cake.
- Cooling is Key: Allow the cake to cool in the pan for 15-20 minutes before inverting it onto a wire rack. This helps prevent breakage and ensures a beautifully shaped pound cake.
- Garnish for Glamour: For an extra touch of elegance, dust your cooled cake with powdered sugar or drizzle it with a simple chocolate glaze. It’s the perfect finishing touch for an already decadent dessert!
Nutrition Facts
Calories: 520kcal
Carbohydrates: 62g
Protein: 7g
Fat: 28g
Saturated Fat: 17g
Cholesterol: 125mg
