Orange-chocolate Chip Pound Cake With Sour Cream Glaze

Total Time: 1 hr 25 mins Preparation Time: 30 mins Cook Time: 55 mins

Ingredients

• Servings: 8
• 1 1/2 cups unbleached all-purpose flour
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup firmly packed brown sugar
• 2 large eggs
• 1/2 cup sour cream
• 1 tablespoon grated orange zest
• 1 teaspoon pure vanilla extract
• 1 cup semi-sweet chocolate chips
• 2 tablespoons sour cream
• 3/4 cup powdered sugar
• 1/2 teaspoon pure vanilla extract

Recipe

• 1 preheat oven to 350°; grease the inside of a 9 x5 inch loaf pan and dust with flour.
• 2 combine the flour, baking powder, baking soda, and salt in a bowl.
• 3 in a large bowl, combine the butter and brown sugar; cream with an electric mixer on med-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
• 4 beat in the eggs, one at a time, scraping down the sides of the bowl after each addition.
• 5 beat in the sour cream; stir in the orange zest and vanilla.
• 6 with the mixer on low, add flour mixture 1/2 cup at a time, scraping down the sides of the bowl a few times as necessary.
• 7 after the last addition, mix for 30 seconds on medium speed; stir in the chocolate chips.
• 8 scrape the batter into the prepared pan and smooth the top with a rubber spatula.
• 9 bake until the cake is golden brown and a pick comes out clean, 50-55 minutes.
• 10 let the cake cool in the pan for about 10 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely.
• 11 make the glaze: whisk together the sour cream, powdered sugar, and vanilla; spread the glaze over the top of the cake with an offset spatula, letting it drip down the sides.
• 12 let stand until the glaze is set, about 1 hour; slice and serve.
• 13 store uneaten cake in a cake keeper or loosely wrap in plastic and store at room temperature for up to 3 days.