At the time, I was going nuts in the kitchen preparing meals to freeze in anticipation of our newest little boy. I very quickly added this pound cake to my list - I figured it would be perfect to serve to guests who stopped by to visit Daniel.
Ingredients
- 1 pound (3 1/4 cups) all-purpose flour
- 1 tablespoon coarse salt
- 4 sticks softened unsalted butter, plus more for pans
- 2 cups sugar
- 1 teaspoon pure vanilla extract
- 9 large, room-temperature eggs
- 2 cups semisweet or bittersweet chocolate chips
- 2 tablespoons ground cinnamon
Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine all-purpose flour and salt in a bowl.
Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Fold chocolate chips into finished batter. Divide batter in half. Fold cinnamon into 1 half. Scoop batters into 2 prepared pans, 1/2 cup at a time, alternating plain and cinnamon. Swirl with a knife. Tap on counter to distribute; smooth tops.
Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
Yields two loaves.
Looks yummy!
ReplyDeleteThat looks so yummy!
ReplyDeleteI love the flavors of this! Thanks for sharing! :)
ReplyDeleteTry using real Cinnamon in your recipe and reduce on the sugar
ReplyDeleteI have been making this in a bundt pan instead of 2 loaves, and it works out beautifully. Today, I made the recipe and I added about a cup of crushed pecans, and was amazing! I think I'll continue to add the pecans from now on. I also use mini-morsels instead of regular chocolate chips; then you don't have to worry about them sinking to the bottom.
ReplyDelete