Sour Cream Chocolate Chip Cake Ii – a delicious recipe with flour, baking soda, baking powder, unsalted butter, white sugar, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 8x8 inch or 4 mini loaf pans.
2
In a medium bowl, mix flour, soda, baking powder and baking soda. Set aside.
3
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add vanilla.
4
Add flour mixture alternately with sour cream. Mix until well blended. Stir in chocolate chips.
5
Make streusel mixture: In a medium bowl, mix walnuts, sugar and cinnamon together until blended.
6
Pour in half the batter and sprinkle some streusel mixture across the pan (s). Add remaining batter and sprinkle streusel mixture on the top.
7
Bake at 350 degrees F (175 degrees C). Bake 30 minutes for mini loaves and 45 minutes for 8x8 inch pan.
1132
kcal
Calories
63
g
Fat
130
g
Carbs
17
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 12 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 cup unsalted butter, softened, and more.
Yes, Sour Cream Chocolate Chip Cake Ii 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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