This is the easiest cake I’ve ever made in my entire life. My older son and I pulled it together in 11.37 minutes. No really. We did. And that even includes the time it took to go back for the sugar that I had put away before we’d even used it. Yes, I have been known to clean up BEFORE I or others are finished. So sue me. I live a tidy, organized, squeaky-clean life. It could be worse. I could be a hoarder, or one of those people who only bathes on days that end in a y. I’m going to make this cake for Thanksgiving. Seriously. I’m always tired by the time it comes to making dessert for Thanksgiving, and we aren’t really pumpkin pie folks. This is a super, duper light and fluffy cake, suitable for eating with a nice steaming mug of tea, or a cup of hot Jo. I can visualize midwestern women drinking Maxwell House coffee and eating this cake. Sadly, I only have my husband’s frightfully expensive espresso machine. What’s a poor girl to do?
Sour Cream Chocolate Chip Cake (serves 8-10)
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 eggs
- ¼ cup canola oil
- 1 cup sour cream (not low fat)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 cups all purpose flour
- 1 cup chocolate chips
Pre-heat oven to 350 degrees.
In the bowl of a stand mixer, cream together the butter and sugar. Add the eggs, oil, sour cream and vanilla. Sift together the baking soda, salt, baking powder and flour. Add the dry ingredients to the wet ingredients. Mix well (but don’t over mix – remember, too much mixing makes eggs tough). Remove the bowl from the stand mixer and blend in the chocolate chips. Grease a tube or Bundt pan (I use vegetable spray for this task – eg. Pam). Pour the batter into the pan. Smooth the top with a rubber spatula. Bake for 35-45 minutes. Use a cake tester to check for doneness. The tester should come out clean. Cool in the pan for ten minutes and then turn out onto a cake plate. Serve, or allow to cool to room temperature, cover and serve the next day.