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Orange-Almond Sour Cream Cake With Chocolate Chips

Orange-Almond Sour Cream Cake With Chocolate Chips recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 109.2
Dietary: Vegetarian
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
  • 1/3 cup Chocolate mini-morsels OR 2 -ounces)
Directions
  1. 1
    Preheat the oven to 350ðF (175ðC). Grease and flour a 6-cup fluted tube pan (bundt pan) and set aside.
  2. 2
    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.
  3. 3
    In a medium bowl, beat together the eggs, 3 tablespoons of the sour cream, and the orange flower water. Set aside.
  4. 4
    In a large bowl, combine the sifted cake flour, baking powder, baking soda, salt, and sugar. Mix at very low speed until combined.
  5. 5
    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.
  6. 6
    Increase the mixer speed to medium and beat for 1 1/2 minutes to aerate the batter and develop the cake's structure.
  7. 7
    Gradually beat in the egg mixture, adding it in three parts. Scrape down the sides of the bowl as necessary to ensure even mixing.
  8. 8
    Gently stir in the coated chocolate chip mixture into the batter.
  9. 9
    Pour the batter into the prepared pan and smooth the surface with a spatula.
  10. 10
    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.
  11. 11
    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.
  12. 12
    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.
  13. 13
    Brush half of the hot syrup over the top of the cake. Allow the cake to cool in the pan for 10 minutes.
  14. 14
    Remove the cake from the pan and place it, rounded side up, on a serving plate.
  15. 15
    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.

Keywords: orange, almond, cake, sour cream, chocolate chips, bundt, dessert, citrus, baking, liqueur, floral, moist, tender, brunch, holiday, potluck, flavorful, classic, american, zest
Read it online: https://www.chefs-mate.com/recipe/orange-almond-sour-cream-cake-with-chocolate-chips-2/