Ingredients
2cupsall purpose flour,spooned into measuring cup and leveled off with a knife
1tspbaking powder
1tspbaking soda
¼tspsalt
½cupunsalted butter,(1 stick) at room temperature
1cupsugar
2large eggs
1cupsour cream
1tspvanilla extract
12ozsemisweet chocolate chips,(1 bag)
cinnamon and confectioners’ sugar,for dusting, optional
Preparation
Preheat the oven to 350 degrees F and set an oven rack in the middle position. Generously grease a 10-cup Bundt pan with butter or nonstick cooking spray. (A 12-cup Bundt pan will work as well with no adjustments; it’ll just make a shorter cake.)
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In the bowl of an electric mixer, cream the butter and sugar for 2 to 3 minutes, until light and fluffy (use medium speed for a stand mixer or high speed for a hand-held mixer).
Beat in the eggs one at a time, followed by the vanilla. Add ⅓ of the dry ingredients and mix on low speed until just combined. Mix in half of the sour cream, followed by another ⅓ of the dry ingredients, until just combined.
Mix in the remaining sour cream, followed by the remaining dry ingredients, scraping down the bowl as necessary and mixing until just combined. Gently mix in the chocolate chips.
Scrape the batter into the prepared pan – it will come about halfway up the sides of the pan (or a little less than halfway in a 12-cup pan). Bake for 35 to 40 minutes, or until the top is golden brown.
Let the cake cool in the pan on a rack for 10 minutes, then invert onto the rack and allow to cool completely. Carefully transfer the cooled cake to a plate; dust with cinnamon first, then Confectioners’ sugar, if desired.
To slice the cake, use a serrated knife and sawing motion for best results. The cake keeps well for several days stored in a cake dome or covered tightly with aluminum foil. The cake may also be frozen for up to two months.
