ORANGE-CHOCOLATE CHIP POUND CAKE WITH SOUR CREAM GLAZE

Orange-Chocolate Chip Pound Cake With Sour Cream Glaze image

Provided by ratherbeswimmin

Categories Dessert

Time 1h25m

Yield 8-10 serving(s)

Number Of Ingredients 14

1 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup firmly packed brown sugar
2 large eggs
1/2 cup sour cream
1 tablespoon grated orange zest
1 teaspoon pure vanilla extract
1 cup semi-sweet chocolate chips
2 tablespoons sour cream
3/4 cup powdered sugar
1/2 teaspoon pure vanilla extract

Steps:

Preheat oven to 350°; grease the inside of a 9 x5 inch loaf pan and dust with flour.
Combine the flour, baking powder, baking soda, and salt in a bowl.
In a large bowl, combine the butter and brown sugar; cream with an electric mixer on med-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition.
Beat in the sour cream; stir in the orange zest and vanilla.
With the mixer on low, add flour mixture 1/2 cup at a time, scraping down the sides of the bowl a few times as necessary.
After the last addition, mix for 30 seconds on medium speed; stir in the chocolate chips.
Scrape the batter into the prepared pan and smooth the top with a rubber spatula.
Bake until the cake is golden brown and a pick comes out clean, 50-55 minutes.
Let the cake cool in the pan for about 10 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely.
Make the glaze: whisk together the sour cream, powdered sugar, and vanilla; spread the glaze over the top of the cake with an offset spatula, letting it drip down the sides.
Let stand until the glaze is set, about 1 hour; slice and serve.
Store uneaten cake in a cake keeper or loosely wrap in plastic and store at room temperature for up to 3 days.