Recipe by Meryl
Very moist and fluffy with a delicious taste. I like the fact that it has much less butter than typical pound cakes. In addition, I lowered the fat even more by using nonfat plain yogurt instead of sour cream and it came out great.
- 1 cup sugar
- 1⁄2 cup unsalted butter, room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 (8 ounce) container sour cream (I used nonfat plain yogurt)
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 ounces semisweet chocolate, grated
- 1 teaspoon ground cinnamon
Directions See How It's Made
- Preheat oven to 350°F.
- Butter and flour a 9 by 5-inch loaf pan. Lightly tap out excess flour.
- Using an electric mixer, cream the sugar and butter together in a large bowl until light and fluffy.
- Lower the mixer speed, and stir in the flour, baking powder, baking soda, and salt. Beat just until blended.
- Add the sour cream and vanilla and beat just until well combined and smooth.
- Beat in the eggs just until well blended.
- Spread half of the batter into the pan.
- In a small bowl, mix the grated chocolate and cinnamon together.
- Sprinkle half of the chocolate mixture over the batter.
- Top with the remaining batter.
- Sprinkle the rest of the chocolate mixture over the top.
- Using a knife, carefully swirl in the chocolate mixture to marbleize.
- Bake until a toothpick inserted into the center comes out clean, about 55 minutes.
- Place pan on a wire rack and let the cake cool for 10 minutes.
- Run a knife around the edges of the pan, then turn out onto the rack to cool completely.
- (The cake be prepared 1 day ahead. Wrap well in foil and store at room temperature).