Chocolate Chip Bundt Cake

I had a great idea to make loaf of banana bread this morning. And, yes, it was in direct relation to the overripe bananas sitting on the counter, giving me the evil side-eye each time I passed them.

They’re threatening a hostile takeover if I don’t take action soon….

The problem I encountered is that when I went to find a recipe, I was confronted with 25 different variations on my site. Wait, what?

Um, yeah….. about that..

I have got to narrow the list down, and soon. After all, I am making great progress with the cookbook (obviously not in the banana bread department, thankyouverymuch….)

The way I see it, this is either going to be really easy, or really hard.

The bigger question, though, is how in the world do I have 25 variations of banana bread?

Yeah, I’m betting this is going to be reallllllly hard…..

Chocolate Chip Bundt Cake – adapted from Serious Eats

Although this isn’t a marble cake per se, I modified it by removing about a cup of batter, and blending in 1/4 cup of Hershey’s Chocolate Syrup. After spooning the chocolate chip batter into the pan, I poured the chocolate batter on top and barely swirled it through.

  • 2 sticks (8 ounces) unsalted butter, softened
  • 1 1/2 cups packed light brown sugar
  • 3 large eggs
  • 1 1/4 cups sour cream
  • 1 tbs. vanilla extract
  • 3 cups cake flour
  • 2 tsp baking powder
  • 1/2 plus 1/8 tsp baking soda
  • 1 1/2 cups mini chocolate chips

    Adjust oven rack to middle position and preheat oven to 350°F. Grease and flour a 10 to 12-cup bundt pan. Stir butter with sugar in a large bowl until very creamy. Whisk in eggs, one at a time, until combined. Whisk in sour cream and vanilla until combined. Add flour, baking powder, and baking soda to the bowl. Stir until almost combined. Stir in chips until combined and no white streaks of flour remain. Spoon into pan and bake until golden and just set, 40 to 50 minutes. Let cake cool in pan 45 minutes, then invert onto serving plate or cooling rack.


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