Orange Almond Sour Cream Cake With Chocolate Chips
Recipe By : Cooks Magazine, Oct 1989
Serving Size : 8 Preparation Time :0:00
Categories : Chocolate Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 c Chocolate mini-morsels -OR-
2 oz Semisweet chocolate --
- cut into small pieces
1/2 ts Orange-flavored liqueur
1 2/3 c Cake flour -- +1 tb, sifted
2 Eggs
2/3 c Sour cream
1 ts Orange flower water or
- vanilla extract
2/3 c Sugar
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1/3 c Unblanched sliced almonds --
- toasted, cooled, and
- ground fine
1 md Orange (1 tb) -- grated zest of
11 tb Unsalted butter -- softened
Orange Syrup:
1/3 c Sugar
3 tb Orange juice
1/4 c Orange-flavored liqueur
Cake:
Grease and flour a 6-cup fluted tube pan and set aside. Mix the
chocolate chips and liqueur in a small bowl. Add 1 tb flour and
toss to coat the chips. Set aside. Beat the eggs, 3 tb sour cream,
and the orange flower water in a medium bowl; set aside. Mix the
next six ingredients plus the remaining 1-2/3 cups of flour in a
large bowl at very low speed. Add the butter and remaining sour
cream; beat at low speed until the dry ingredients are moistened.
Beat at medium speed for 1-1/2 minutes to aerate and develop the
cake's structure. Gradually beat in the egg mixture, 1/3rd at a
time, scraping down the sides of the bowl as it becomes necessary.
Stir in the chocolate chip mixture. Adjust the oven rack to middle
position and heat the oven to 350°F. Pour the batter into the
prepared pan and smooth the surface with a spatula. Bake until a
cake tester inserted in the center comes out clean and the center
springs back when touched, 40 to 45 minutes. Transfer the cake in
its pan to a wire rack. Prick the entire cake top with a toothpick.
Syrup:
Put the sugar, orange juice, and orange-flavored liqueur in a small
saucepan. Bring to a boil and simmer until the sugar dissolves,
about 1 minute. Brush the top of the cake with half the syrup. Cool
the cake in the pan for 10 minutes. Remove the cake from the pan
and place, rounded side up, on a cake plate. Brush cake surface
with the remaining syrup; cool completely.
Can wrap and store at room temperature up to 3 days, refrigerate up
to 7 days, or freeze up to 2 months.
To Serve:
Bring the cake to room temperature. Cut cake in slices and serve.
