When I was little and I was sick, and I wasn’t eating, my mom would bring me Entenmann’s chocolate chip crumb loaf or chocolate chip sour cream loaf (which it seems they don’t make anymore) and mint chocolate chip ice cream. Needless to say I never had any trouble eating those. Chocolate chip items have always had a kind of comforting effect on me. So when I was feeling a little down and sort of under the weather last week, I made a chocolate chip sour cream loaf to indulge in while watching one of my absolute favorite Christmas movies, National Lampoon’s Christmas Vacation. If that combination won’t cheer you up… nothing will!
Aren’t my Christmas dessert plates adorable? Yes they are… & yes, I cut very messy slices.
CHOCOLATE CHIP SOUR CREAM LOAF (from Nancy Creative)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ¼ cup sour cream
- 1 teaspoon pure vanilla extract
- 1 cup mini semi-sweet chocolate chips (more if you like more, less if you like less, or you can use regular sized chips if you prefer)
And do this:
- Preheat oven to 350° degrees.
- Grease and flour your loaf pan. In medium bowl, stir the flour, baking powder, and salt, blending well; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add the eggs and blend well, then add the sour cream and vanilla and blend well.
- Gradually add the flour mixture to this egg mixture and mix until well blended. Fold in the mini chocolate chips, distributing evenly in batter.
- Then fill your loaf pan with the batter and bake at 350° degrees for 45-50 minutes, or until a toothpick inserted in center comes out clean. Let loaf cool in pan 5-10 minutes before removing, then cool completely on a wire rack.
This is a thick batter, and it rises nicely, but not really too crazy. My pan is roughly 9x5x2.75″ and it rose beautifully, right to the top of the pan. On another note, I have no idea why my loaf pans are so much larger than everyone else’s. I have one older pan that was my mother’s that is super large, at least 10″ by 5″, and then two of the above size. Am I crazy? Are everyone else’s loaf pans 8.5″ x 4.5″? Well, I guess it’s just one more way that I’m different & unique. By the way, my loaf cake took about 65 minutes to bake. My oven is so weird.
Of course I decorated it for the season.
See? Came out of the pan perfectly.
My dad used to say he was afraid to bend over during Christmas-time for fear he’d get a tree or lights shoved up his… you know what. That’s how festive we are around these parts. I decorate everything. Even my loaf cakes.
Okay, so, this loaf is amazing. I love what the sour cream does to it. Since the batter is so thick, I put it in the pan and then tapped the pan on the counter a few times to even it out, then using a greased knife, I spread it out and pushed it around so it was evenly filled. I then tapped it on the counter a few more times. That seemed to do the trick; it baked up nice and evenly. Also, make sure you grease and flour your pan thoroughly before filling it. This loaf will never ever come out of the pan if you don’t.
If you wanted to make it as a hostess gift for the holiday, sprinkle some confectioner’s sugar on top (or a chocolate frosting) and maybe put some holly berry toppers on it, then wrap it in clear cellophane, tire a pretty satin Christmas-y ribbon on it, stick a pretty candy cane in the bow, and voila. It’s ready to bring to someone’s house, and trust me, it’ll get a better reception than fruitcake.
It’s almost Christmas. Did you get all your shopping done yet? And your baking? I most certainly did not. Looks like I’ll be shopping and baking on the 24th!