Sometimes simple treats are the best. This chocolate chip loaf cake from Sally’s Baking Addiction is very simple, and also absolutely delicious. I think it could be for breakfast or a snack, whatever you prefer.
I don’t bake a ton of loaf cakes, but they’re really easy and I feel like I’m going to adapt this recipe to incorporate a few different flavors moving forward; I would love to include some orange zest for a chocolate orange flavor, so we’ll see how that turns out next time. I can also see removing the chocolate chips and turning this into a lemon cake, or even just a vanilla version. Time will tell.
Ingredients
- 1 3/4 cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 12 tablespoons unsalted butter, at room temperature
- 3/4 cup sugar
- 2 eggs, at room temperature
- 1/4 cup sour cream, at room temperature
- 1 1/2 teaspoons vanilla extract
- 1/2 cup whole milk, at room temperature
- 1 cup miniature chocolate chips
Preparation
Preheat oven to 350 degrees. Generously grease a 9 x 5 loaf tin or spray with baking spray. Technical note: my loaf tin is 9.25 x 5.25, so I cut down on my baking time by just a bit.
In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a mixer, cream butter and sugar on medium speed until fluffy, about two minutes. Scrape down the bowl and add eggs, beating for one minute. Add sour cream and vanilla and beat to combine; the mix will look curdled, but that’s okay. Add flour mixture and beat on low speed, adding milk with the mixer running, until just combined. Finish mixing with a spatula to make sure there are no pockets of flour remaining, then fold in chocolate chips.
Pour batter into loaf tin and bake for 50-70 minutes, until a cake tester inserted in the center comes out clean. My cake was done around the 55 minute mark. Remove from oven and cool in the tin for about 15 minutes, then turn onto a wire rack and cool completely before serving.
amy bakes in the 'burgh 