Here’s a recipe from Mom’s recipe box: chocolate chip bundt cake. It’s an old favorite and possibly my favorite cake of all time. (What can I say? I love a bundt.) While this isn’t my recipe, I wanted to log it on the blog for posterity. This particular recipe card is behind sugar-crusted plastic—a sure sign of a well-loved recipe.
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This chocolate chip bundt is a moist, sour cream cake layered with a chocolate chip, brown sugar, and nut topping. This cake has all of my favorite flavors and textures and requires no glaze or frosting to make it complete. And it’s perfect just the way it is. Because it’s such a simple recipe, you can serve it as a dessert or call it a coffee cake and serve it for breakfast or brunch.
I made but two slight alterations to this recipe. First, I substituted butter for the Oleo that the original recipe called for. From what I can tell, Oleo is old-time-y speak for margarine and in most cases, I prefer to use butter in baked goods. Second, I noticed that the recipe didn’t call for vanilla which was a shame, so I added a teaspoon.
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Chocolate Chip Bundt Cake
- Bundt Cake Pan
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup granulated sugar
- ½ cup butter
- 2 tbsp vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- ¼ cup brown sugar
- 1 cup chocolate chips
- 1 cup pecans (or walnuts) toasted & chopped
- Preheat the oven to 350 degrees. Prepare a bundt cake pan by spraying with non-stick spray and dusting with a light coating of flour.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- In a mixer, cream together the sugar, butter, and vegetable oil until light and fluffy. Add the eggs one at a time, making sure the first is fully incorporated before adding the second. Mix in the vanilla.
- Add the flour mixture and mix until just incorporated. Add the sour cream and mix until combined.
- In a small bowl, stir together the brown sugar, chocolate chips, and pecans. Add half of the topping to the prepared bundt pan.
- Then add half of the batter. The batter is thick, so I use the back of a soup spoon to spread it evenly over the topping. Add the second half of the topping — and then cover with the rest of the batter.
- Bake for about 45 minutes or until a toothpick inserted into the cake comes out clean. Let the cake cool for 15 minutes before flipping onto a serving platter.
- Before chopping your nuts, toast them to bring out a more deep, nutty flavor. Spread on a baking sheet and toast in a 350 degree oven for 5-7 minutes. Cool. Chop.
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