Chocolate Chip Tea Cake
Recipe From : "One-Pot Cakes," by Andrew Schloss/Ken Bookman
- 6 tablespoons unsalted butter,
- (plus extra for pan)
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup cold sour cream, regular -- or low-fat
- 1 egg
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 1/2 cups flour, plus extra -- for pan
- 3/4 cup mini-size chocolate chips
Preheat the oven to 350 degrees. Grease and flour a 9-inch
loaf pan.
In a large heavy saucepan over medium heat, begin melting
the butter, stirring occasionally. When it's half melted,
remove the pan from the heat and stir until fully melted.
Stir in the sugar, vanilla, salt, sour cream and egg. Add
the baking soda and baking powder in pinches, breaking up
any lumps with your fingers. Stir thoroughly. Stir in the
flour, just until blended, then the chocolate chips.
Pour and scrape the batter into the pan and bake in the
preheated oven for 45 to 50 minutes, or until a tester
inserted in the middle comes out with just a crumb clinging
to it. Cool on a rack for 10 minutes. Remove from the pan
and cool on the rack for about 15 minutes more.
Per serving: 249 calories, 3 gm protein, 32 gm
carbohydrates, 12 gm fat, 42 mg cholesterol, 6 gm saturated
fat, 147 mg sodium