This Orange-Almond Sour Cream Cake is a classic American dessert that balances rich chocolate chips with the bright, floral notes of orange blossom water. The sour cream ensures a incredibly tender crumb, while the toasted almonds add a pleasant crunch. Soaked in a simple orange liqueur syrup, every bite is moist and aromatic. It’s perfect for weekend brunches, holiday gatherings, or as an impressive treat to bring to a potluck. The combination of sweet chocolate and citrus creates a sophisticated flavor profile that pairs beautifully with coffee or tea.
Orange-Almond Sour Cream Cake With Chocolate Chips
Description
This Orange-Almond Sour Cream Cake is a classic American dessert that balances rich chocolate chips with the bright, floral notes of orange blossom water. The sour cream ensures a incredibly tender crumb, while the toasted almonds add a pleasant crunch. Soaked in a simple orange liqueur syrup, every bite is moist and aromatic. It&# 226;ÂÂs perfect for weekend brunches, holiday gatherings, or as an impressive treat to bring to a potluck. The combination of sweet chocolate and citrus creates a sophisticated flavor profile that pairs beautifully with coffee or tea.Ingredients
Directions
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Preheat the oven to 350ðF (175ðC). Grease and flour a 6-cup fluted tube pan (bundt pan) and set aside.
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In a small bowl, mix the chocolate mini-morsels with 1 tablespoon of the orange-flavored liqueur. Add 1 tablespoon of flour and toss to coat the chips evenly. Set aside.
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In a medium bowl, beat together the eggs, 3 tablespoons of the sour cream, and the orange flower water. Set aside.
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In a large bowl, combine the sifted cake flour, baking powder, baking soda, salt, and sugar. Mix at very low speed until combined.
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Add the softened unsalted butter and the remaining sour cream to the dry ingredients. Beat at low speed until the dry ingredients are just moistened.
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Increase the mixer speed to medium and beat for 1 1/2 minutes to aerate the batter and develop the cake's structure.
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Gradually beat in the egg mixture, adding it in three parts. Scrape down the sides of the bowl as necessary to ensure even mixing.
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Gently stir in the coated chocolate chip mixture into the batter.
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Pour the batter into the prepared pan and smooth the surface with a spatula.
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Bake for 40 to 45 minutes, or until a cake tester inserted in the center comes out clean and the center springs back when touched.
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Transfer the cake, still in its pan, to a wire rack. While the cake is still hot, prick the entire top surface with a toothpick.
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To make the syrup: In a small saucepan, combine the 1/3 cup sugar, orange juice, and 1/4 cup orange-flavored liqueur. Bring to a boil and simmer until the sugar dissolves, about 1 minute.
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Brush half of the hot syrup over the top of the cake. Allow the cake to cool in the pan for 10 minutes.
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Remove the cake from the pan and place it, rounded side up, on a serving plate.
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Brush the remaining syrup over the cake surface. Allow to cool completely before slicing and serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 109.2kcal
- % Daily Value *
- Total Fat 6.0g10%
- Saturated Fat 3.6g18%
- Cholesterol 0.0mg0%
- Sodium 4.8mg1%
- Total Carbohydrate 11.8g4%
- Dietary Fiber 2.2g9%
- Sugars 9.2g
- Protein 1.0g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Wrap tightly and store at room temperature for up to 3 days. For longer storage, refrigerate for up to 7 days or freeze for up to 2 months. Bring to room temperature before serving for the best texture.
Substitutions: If you cannot find orange flower water, you can use an additional 1/2 teaspoon of vanilla extract or a bit more orange zest. For the liqueur, you may omit it and increase the orange juice slightly, though the flavor will be less complex.
Preparation Tip: Ensure the butter and eggs are at room temperature before mixing to ensure a smooth, emulsified batter. Toasting the almonds before grinding them enhances their flavor significantly.
