A simple, moist bundt cake with some of my favorite things: brown sugar, chocolate chips, and pecans! A perfect snack cake, IMO.
Course Breakfast, Dessert, Snack
Keyword Baking, Cake, Chocolate, Nuts
Bundt Cake Pan
1 cupsour cream
1cuppecans (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.