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Life After Brown
what's Baking!!
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<blockquote data-quote="moreluck" data-source="post: 686719" data-attributes="member: 1246"><p><strong>Orange-Chocolate Chip Pound Cake With Sour Cream Glaze </strong></p><p></p><p>SERVES 8 -10 <strong>Cake</strong></p><p></p><ul> <li data-xf-list-type="ul">1 1/2 cups <span style="color: #000000">unbleached all-purpose flour</span></li> <li data-xf-list-type="ul">1/2 teaspoon <span style="color: #000000">baking powder</span></li> <li data-xf-list-type="ul">1 teaspoon <span style="color: #000000">baking soda</span></li> <li data-xf-list-type="ul">1/4 teaspoon <span style="color: #000000">salt</span></li> <li data-xf-list-type="ul">1/2 cup <span style="color: #000000">unsalted butter</span>, softened</li> <li data-xf-list-type="ul">3/4 cup firmly packed <span style="color: #000000">brown sugar</span></li> <li data-xf-list-type="ul">2 large <span style="color: #000000">eggs</span></li> <li data-xf-list-type="ul">1/2 cup <span style="color: #000000">sour cream</span></li> <li data-xf-list-type="ul">1 tablespoon grated <span style="color: #000000">orange zest</span></li> <li data-xf-list-type="ul">1 teaspoon <span style="color: #000000">pure vanilla extract</span></li> <li data-xf-list-type="ul">1 cup semi-sweet chocolate chips</li> </ul><p><strong>Glaze</strong></p><p></p><ul> <li data-xf-list-type="ul">2 tablespoons <span style="color: #000000">sour cream</span></li> <li data-xf-list-type="ul">3/4 cup <span style="color: #000000">powdered sugar</span></li> <li data-xf-list-type="ul">1/2 teaspoon <span style="color: #000000">pure vanilla extract</span></li> </ul> <ol> <li data-xf-list-type="ol">Preheat oven to 350°; grease the inside of a 9 x5 inch loaf pan and dust with flour.</li> <li data-xf-list-type="ol">Combine the flour, baking powder, baking soda, and salt in a bowl.</li> <li data-xf-list-type="ol">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.</li> <li data-xf-list-type="ol">Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition.</li> <li data-xf-list-type="ol">Beat in the sour cream; stir in the orange zest and vanilla.</li> <li data-xf-list-type="ol">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.</li> <li data-xf-list-type="ol">After the last addition, mix for 30 seconds on medium speed; stir in the chocolate chips.</li> <li data-xf-list-type="ol">Scrape the batter into the prepared pan and smooth the top with a rubber spatula.</li> <li data-xf-list-type="ol">Bake until the cake is golden brown and a pick comes out clean, 50-55 minutes.</li> <li data-xf-list-type="ol">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.</li> <li data-xf-list-type="ol">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.</li> <li data-xf-list-type="ol">Let stand until the glaze is set, about 1 hour; slice and serve.</li> <li data-xf-list-type="ol">Store uneaten cake in a cake keeper or loosely wrap in plastic and store at room temperature for up to 3 days.</li> </ol></blockquote><p></p>
[QUOTE="moreluck, post: 686719, member: 1246"] [B]Orange-Chocolate Chip Pound Cake With Sour Cream Glaze [/B] SERVES 8 -10 [B]Cake[/B] [LIST] [*]1 1/2 cups [COLOR=#000000]unbleached all-purpose flour[/COLOR] [*]1/2 teaspoon [COLOR=#000000]baking powder[/COLOR] [*]1 teaspoon [COLOR=#000000]baking soda[/COLOR] [*]1/4 teaspoon [COLOR=#000000]salt[/COLOR] [*]1/2 cup [COLOR=#000000]unsalted butter[/COLOR], softened [*]3/4 cup firmly packed [COLOR=#000000]brown sugar[/COLOR] [*]2 large [COLOR=#000000]eggs[/COLOR] [*]1/2 cup [COLOR=#000000]sour cream[/COLOR] [*]1 tablespoon grated [COLOR=#000000]orange zest[/COLOR] [*]1 teaspoon [COLOR=#000000]pure vanilla extract[/COLOR] [*]1 cup semi-sweet chocolate chips [/LIST] [B]Glaze[/B] [LIST] [*]2 tablespoons [COLOR=#000000]sour cream[/COLOR] [*]3/4 cup [COLOR=#000000]powdered sugar[/COLOR] [*]1/2 teaspoon [COLOR=#000000]pure vanilla extract[/COLOR] [/LIST] [LIST=1] [*]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. [/LIST] [/QUOTE]
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