Chocolate Chip Tea Cake – a delicious recipe with unsalted butter, sugar, vanilla extract, salt, cold sour cream, egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350F.
2
Grease and flour a 9-inch loaf pan.
3
In a large heavy saucepan over medium heat, begin melting the butter, stirring occasionally.
4
When it's half melted, remove the pan from heat and stir until fully melted.
5
Stir in the sugar, vanilla, salt, sour cream and egg.
6
Add the baking soda and baking powder in pinches, breaking up any lumps with your fingers.
7
Stir thoroughly.
8
Stir in the flour, just until blended, then the chocolate chips.
9
Pour and scrape the batter into the pan and bake in the preheated oven for 45 to 50 minutes, or until a tester inserted in the middle comes out with just a crumb clinging to it.
10
Cool on a rack for 10 minutes.
11
Remove from the pan and cool on the rack for about 15 minutes more.
717
kcal
Calories
41
g
Fat
80
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 6 tbsp. unsalted butter (plus extra for pan), 3/4 cup sugar, 1 tsp. vanilla extract, 1/4 tsp. salt, and more.
Yes, Chocolate Chip Tea Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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