Not Entenmann's Sour Cream Chip & Nut Loaf (but close)


In search for a recipe to replicate my favorite store bought cake, an Entenmann's Sour Cream Chip & Nut Loaf.

I swear, it was the best. My mother used to hide it, so she could eat it all herself. The kids got the chocolate glazed donuts instead.

In 2011, I made Melissa Clark's Chip & Nut Bundt Cake that was very close to my beloved Entenmann's, but not quite there.

I found Jenny Rosenstratch's recipe, and it was VERY close, but I needed to do my thing.


I made it a few times, but something was missing (probably that crumb topping!).

I perfected the recipe by lowering the baking temp to 350F and decorating the middle with chocolate chips and walnuts, as well as the topping.

I think it's as close I can get to the real thing, but this one is better!

I used a traditional 9 x 5 loaf pan sprayed w/ PAM and lined w/ parchment paper. Baking time will vary on your oven, but mine was done at 45 minutes.


Here's how I made it: (thank you instagrammers for waiting so patiently!...you know who you are).

Cinnamon Sugar Topping and Middle:
1/3 cup sugar
1 1/2 teaspoons ground cinnamon
1/4 cup chocolate chips
1/2 roughly cup chopped walnuts

Cake Batter:
2 eggs
2/3 cup sugar
1 tsp pure vanilla extract
1/2 cup (1 stick) butter, melted
1 1/3 cup full fat sour cream
1 1/2 cup all-purpose flour
1 1/4 tsp baking powder
1 1/4 tsp baking soda
1 tsp salt
1/2 cup semisweet chocolate chips

Mix the cinnamon sugar topping with 1/4 cup of chocolate chips and walnuts in a small bowl and set aside.

Mix the eggs with the sugar, melted butter, vanilla and sour cream.

Incorporate the dry ingredients and the rest of the chocolate chips to form a nice yellow batter.

Line your loaf pan with parchment paper for easy lift out.

Using a silicone spatula, spoon half the batter into the pan.

Sprinkle with half the cinnamon sugar (including the chopped nuts and chocolate chips).


Add another layer of cake batter and top with the rest of the cinnamon sugar, chocolate chip-nut mixture (you may have some leftover). Press the chips and nuts into the batter, so they don't burn.

Bake at 350F for 45-50 minutes.

Let rest in the pan 15 minutes before transferring to a cooling rack.


I love this cake so much I could marry it.

Comments

Katie C. said…
Ok. Now I’m dithering. My next grocery shopping trip is Tuesday. I intend to get sour cream. I’m dithering between your recipe and Deb Perlman’s sour cream chocolate chip coffee cake that I somehow missed making before. Decisions, decisions!
Stephanie said…
This is going to be breakfast later this week! I usually make coffee cake in a Bundt pan but it is too much. A loaf pan is just the right size! Thanks for this recipe!
Stacey Snacks said…
Katie,
I made Deb's sour cream chip cake back in 2009.

http://www.staceysnacksonline.com/2009/04/chocolate-chip-cake-revisited.html

Just gonna throw this out there....but mine is better ;).
#sorrynotsorry. !!!!!!

:)
Lisa G said…
Sounds like we have similar mothers!!! Thanks for this precious memory reminding recipe!
Ciao Chow Linda said…
OK, as soon as I can get some sour cream, I'm making this cake. It looks fantastic! Thanks for perservering.
Joanne said…
I totally remember this!!! 100% going to be making this soon.
Tadhg said…
I am so glad you said not like Entenmann's. I love this loaf - thanks for the recipe.
Entenmann's whent spiraling down when it was sold in the 1980's. They use High Fructose Corn Syrup, changed the ingredients on there Crumbs for he Crumb Cake, and everything else. We used to go to the Entenmann's Bakery in Bay Shore when I was a kid in the 50's, 60's and 70's. Then Entenmann's was great.
So, again I am glad you said not Entenmann's and that is the reason I tried and loved it.