1 hour ago
Saturday, January 22, 2011
If you have noticed, I usually post a baking recipe on Saturdays.
"Do you really bake a cake once a week?", readers have asked me.
Yes, I really do.
I like to have a piece of cake with coffee in the afternoon; my husband MUST have a slice of cake at around 9:00 pm with milk for his snack; my neighbor calls and asks if I have anything sweet to eat to satisfy her sweet tooth?; and most importantly, when my dad stops by he expects a cup of hot coffee and a piece of cake.
Growing up, we always had an Entenmann's cake on the counter.
Though they don't make it anymore, their Sour Cream Chip & Nut Loaf was the best.
It was the first cake to sell out in the grocery store, and we would have to settle for the chocolate covered donuts (my dad still loves them) as a consolation.
That's a lot of pressure.
I know you will love this easy cake, because it's just that, easy to bake and really delicious.
To be a rebel, I baked it in a bundt pan and layered the pecans and chips in the middle of the batter, then on top of the batter, to give it more of a coffee cake swirl appearance, but the easy way is to bake it in a loaf pan, as the original recipe calls for.
Weekly Cake: Chocolate Chip & Pecan Pound Cake (adapted from Melissa Clark's In the Kitchen with a Good Appetite)
1 cup sugar
2/3 cup plain yogurt (or sour cream)
3 large eggs
2/3 cup (10 tablespoons) unsalted butter, melted
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup chocolate chips
1/2 cup toasted pecans, chopped
Butter and flour a 9" loaf pan or line w/ parchment paper.
Mix the sugar, eggs, butter, vanilla and yogurt in a bowl.
In another bowl mix the dry ingredients together. Gradually add the dry ingredients to the wet ingredients along with the chips and nuts and combine.
Pour into the loaf pan and bake at 350F for about 50 minutes. Let cool in the pan for 5 minutes before removing from the pan.
As usual, I dusted mine with confectioner's sugar.
The cake was even better the next day (as I find most cakes are!).
Eat and ENJOY!