Imagine sinking your fork into a moist, rich bundt cake that combines the irresistible crunch of streusel with the melty goodness of chocolate chips. This isn't just any ordinary cake - it's a showstopping dessert that will transform your ordinary day into an extraordinary culinary experience. Whether you're looking to impress guests or treat yourself to a luxurious homemade delight, this Streusel Chocolate Chip Bundt Cake promises to be the star of your kitchen!
Prep Time: 25 mins
Cook Time: 55 mins
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup chocolate chips
- 1/2 cup streusel topping
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10-inch bundt pan, ensuring all crevices are well-coated to prevent sticking.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined and free of lumps.
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer on medium speed until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- Gradually add the dry flour mixture to the wet ingredients, alternating with sour cream. Begin and end with the flour mixture, mixing on low speed just until combined. Be careful not to overmix.
- Gently fold in the chocolate chips, distributing them evenly throughout the batter.
- Pour half the batter into the prepared bundt pan, then sprinkle half the streusel topping over the batter. Add the remaining batter and top with the rest of the streusel.
- Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 15 minutes before carefully inverting onto a wire rack to cool completely.
- Once cooled, slice and serve. Optional: dust with powdered sugar or drizzle with chocolate glaze before serving.
Tips
- Room Temperature Matters: Ensure all ingredients like butter, eggs, and sour cream are at room temperature for the smoothest, most consistent batter.
- Don't Overmix: Mix the batter just until ingredients are combined. Overmixing can lead to a tough, dense cake.
- Grease the Pan Thoroughly: Use a pastry brush or baking spray to get into all the bundt pan's intricate curves to prevent sticking.
- Check for Doneness: Use the toothpick test - it should come out with just a few moist crumbs, not completely wet.
- Cooling is Crucial: Let the cake cool in the pan for 15 minutes before removing to help it hold its shape.
- Customize Your Topping: Experiment with different types of chocolate chips or add nuts to the streusel for extra texture.
- Storage Tip: Keep the cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 7g
Fat: 24g
Saturated Fat: 14g
Cholesterol: 110mg
