Prep 20 mins
Cook 55 mins
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
- 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).
This recipe is moist. Used plain yogurt. Good tasting. I sliced it up and wrapped it and placed in the freezer for individual servings.
A fluffy and very tasty pound cake. As suggested I have used low-fat yogurt and it woked perfectly. It makes this pound cake so light and fluffy. The taste of vanilla, together with the flavors of cinnamon are completed by semi-sweet chocolate. It is delicious. Use a chocolate of good quality, leave at least some bigger pieces and you will be surprised how this chocolate pieces will melt in your mouth. And it adds a wonderful texture to then soft cake. I wished I would have had some vanilla sauce or ice cream with this pound cake, but I will definitively have some next time. And yes, I will make this cake again.
Have had this in my cookbook for ages and finally got around to giving it a go. I used yoghurt as suggested, but used choc chips as that was all I had on hand. Delicious, melt in the mouth, light and tasty. I wish I had tried this sooner.