Orange Chocolate Chip Pound Cake With Sour Cream Glaze Recipes

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CHOCOLATE CHIP POUND CAKE



Chocolate Chip Pound Cake image

My mom has been making this chocolate chip cake recipe for 30 years. Topped with a chocolate glaze, it is absolutely divine, I once got up at 5 a.m. to bake a cake before work so the ladies in my office could enjoy it warm from the oven. They loved it! -Michelle Werts Brookville, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 14 servings.

Number Of Ingredients 15

1 cup butter, softened
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
2 cups sour cream
2 cups semisweet chocolate chips
GLAZE:
1/4 cup semisweet chocolate chips
2 tablespoons butter
1-1/4 cups confectioners' sugar
3 tablespoons 2% milk
1/2 teaspoon vanilla extract

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in chocolate chips., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Whisk in confectioners' sugar, milk and vanilla until smooth. Drizzle over cake.

Nutrition Facts : Calories 630 calories, Fat 30g fat (18g saturated fat), Cholesterol 122mg cholesterol, Sodium 393mg sodium, Carbohydrate 85g carbohydrate (55g sugars, Fiber 3g fiber), Protein 8g protein.

ORANGE SOUR CREAM POUND CAKE



Orange Sour Cream Pound Cake image

Orange Sour Cream Pound Cake is a perfectly simple, easy-to-make dessert. Use fresh oranges when you make this citrus glaze pound cake recipe!

Provided by Chrissie (thebusybaker.ca)

Categories     Dessert

Time 1h35m

Number Of Ingredients 11

1 cup unsalted butter ((at room temperature))
1 1/2 cups white sugar
zest of 2 large oranges (oranges or blood oranges (or both))
5 eggs
1/3 cup sour cream ((full fat))
1 tsp vanilla extract
1 1/2 cup all purpose flour
1/2 tsp salt
1/2 cup powdered sugar (sifted to remove lumps)
1/2 orange (juice and zest)
orange slices for serving

Steps:

  • Preheat your oven to 325 degrees Fahrenheit.
  • Grease a loaf pan with butter and add a piece of parchment paper along the bottom and up two of the sides for easy removal. Grease the parchment paper as well, just to be sure nothing sticks.
  • Add the butter to the bowl of your stand mixer fitted with the paddle attachment and mix on high speed until the butter becomes pale in colour (about 4-5 minutes).
  • Add the sugar and beat on high speed until the mixture is extra light and fluffy (about 7-10 minutes, stopping to scrape down the sides of the bowl every few minutes). The mixture should turn a very pale yellow colour and be quite fluffy after 7 minutes.
  • Beat in the eggs one at a time and continue beating on high speed for about 5-6 minutes after they've all been added to incorporate even more air into the batter.
  • Add the sour cream and the vanilla to the bowl and beat for another minute or so, scraping down the sides of the bowl to make sure everything is incorporated.
  • Add the orange zest and beat on high speed until combined.
  • Add the flour and salt to the mixing bowl and fold it into the wet ingredients by hand using a rubber spatula. Be sure to do this carefully so you don't deflate the batter as the flour is incorporated. Folding requires that you scrape the bottom of the bowl and use an "up and over" motion. Do not stir, as this will break the air bubbles you've created by beating the ingredients up until this point. This cake contains no leavening agent, so the bubbles in the batter are what will keep it from sinking in the middle as it bakes.
  • Carefully scrape the batter into the loaf pan you've prepared.
  • Bake for 65-75 minutes at 325 degrees Fahrenheit. After 65 minutes, test the cake by gently inserting a wooden skewer in the centre. If it comes out clean, it's done! If not, return the cake to the oven for another 5 minutes and test again.
  • When the cake is done, remove it from the oven and let it rest in the pan for about 10 minutes.
  • Remove it from the loaf pan using the parchment paper to a wire rack to cool completely before glazing.
  • Whisk together the powdered sugar and orange juice and zest until the desired consistency is reached. It should be thick, but easy to drizzle. If necessary, add a bit more powdered sugar or orange juice (1/2 teaspoon at a time) until the desired consistency is reached.
  • Drizzle the glaze over the cake once it has cooled completely and decorate with a few orange slices.
  • Slice and serve .

Nutrition Facts : ServingSize 1 serving, Calories 421 kcal, Carbohydrate 52 g, Protein 5 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 135 mg, Sodium 157 mg, Fiber 1 g, Sugar 37 g

PECAN SOUR CREAM POUND CAKE



Pecan Sour Cream Pound Cake image

I won first place with this cake at the Cuyahoga County Fair (Cleveland, Ohio) in 1993. For a nuttier variation, you can substitute 1 cup of the flour with 1 cup of ground pecans.

Provided by CAROLE10

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 2h20m

Yield 12

Number Of Ingredients 12

¼ cup chopped pecans
3 cups cake flour
½ teaspoon salt
¼ teaspoon baking soda
1 cup unsalted butter
3 cups white sugar
6 eggs
1 teaspoon vanilla extract
1 cup sour cream
1 cup confectioners' sugar
3 tablespoons orange juice
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside.
  • In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan.
  • Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
  • To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.

Nutrition Facts : Calories 593.9 calories, Carbohydrate 89.7 g, Cholesterol 142.1 mg, Fat 23.8 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 13.2 g, Sodium 171.3 mg, Sugar 60.6 g

CHOCOLATE ORANGE SOUR CREAM POUND CAKE



Chocolate Orange Sour Cream Pound Cake image

At Christmas time we were always thrilled if we received a chocolate orange. If you coarsely chop one up and add it to this tender, buttery cake you end up with a cake that will be just as well received as a chocolate orange. You can marbleize this cake or leave it as a vanilla-orange batter, with the Chocolate Orange pieces, dotted throughout the cake. Not as heavy as a pound cake, but moist and delicious. I highly recommend.

Provided by MarieRynr

Categories     Dessert

Time 1h25m

Yield 10-12 serving(s)

Number Of Ingredients 18

1/4 cup semisweet chocolate, melted and cooled (optional)
3/4 cup unsalted butter
1 1/3 cups sugar
3 eggs
1 cup sour cream
2 teaspoons pure vanilla extract
1 1/2 teaspoons orange oil
1 orange, zest of, finely minced (optional)
1/4 cup milk
3/8 teaspoon salt
1/2 teaspoon baking soda
2 1/2 teaspoons baking powder
3 cups all-purpose flour
175 g terrys orange-shaped chocolate, minced or 1/2 cup miniature milk chocolate chips
confectioners' sugar
variety of melted chocolate
orange juice
confectioners' sugar

Steps:

  • Preheat the oven to 350°F
  • Generously grease a 9 inch tube pan or bundt cake pan or two 8 by 4 inch, or two 9 by 5 inch loaf pans with non stick cooking spray.
  • Melt the chocolate and set aside.
  • Cream the butter and the sugar until fluffy.
  • Beat in the eggs, sour cream, orange zest and extracts , blending well.
  • Fold in the dry ingredients, scraping the bottom of the bowl to make sure it is all blended.
  • Stir in the milk, and then fold in the chocolate.
  • Remove 1/2 up of the batter and mix with the melted chocolate.
  • Spoon white batter into pan and then drop spoonfuls of the chocolate batter on top of that. Swirl briefly with a knife to marbleize.
  • Bake until cake springs back when lightly touched with fingertips, about 45-65 minutes (depending on pans used).
  • Dust with confectioners' sugar or drizzle on melted white and dark chocolate or melted milk chocolate.
  • Alternatively, you can glaze with an orange juice and confectioner's sugar glaze.

ORANGE-CHOCOLATE CHIP POUND CAKE WITH SOUR CREAM GLAZE



Orange-Chocolate Chip Pound Cake With Sour Cream Glaze image

Make and share this Orange-Chocolate Chip Pound Cake With Sour Cream Glaze recipe from Food.com.

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.

Nutrition Facts : Calories 467.9, Fat 22.9, SaturatedFat 13.7, Cholesterol 91, Sodium 292, Carbohydrate 63.6, Fiber 1.9, Sugar 42.6, Protein 5.6

RICH ORANGE CREAM CHEESE POUND CAKE



Rich Orange Cream Cheese Pound Cake image

Moist, with a light orange flavor, I like to eat a loaf now and freeze a loaf for later. You might consider throwing in some dried cranberries. Don't skip the glaze on this one. From The Upham Hotel & Garden Cottages in Santa Barbara

Provided by cookiedog

Categories     Breakfast

Time 1h30m

Yield 2 loaves

Number Of Ingredients 12

1 cup butter, softened
8 ounces cream cheese, softened
1 unpeeled orange, quartered
1 1/2 cups sugar
4 eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
2 tablespoons sour cream
1 cup powdered sugar
2 -5 tablespoons orange juice

Steps:

  • Preheat oven to 350°F In a large bowl, cream butter and cream cheese with a mixer on medium speed. Chop orange to fine pieces in a food processor. Add chopped orange and sugar to butter mixture; beat for about 2 minutes, until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla.
  • In a medium bowl, combine flour, baking soda and salt; add to butter mixture and beat until smooth.
  • Add sour cream and beat until well combined.
  • Pour batter into a greased Bundt pan or 2 (9x5-inch) loaf pans. Bake 50-60 minutes, until a toothpick inserted in center comes out clean. Cool cake in pan for 5 minutes, then remove from pan and cool completely.
  • Drizzle with orange icing, slice and serve.
  • For the icing: Mix powdered sugar an denough orange juice to form a drizzling consistency. Mix until smooth.

Nutrition Facts : Calories 2800.7, Fat 144.5, SaturatedFat 85, Cholesterol 747.2, Sodium 2882.2, Carbohydrate 344.6, Fiber 5.8, Sugar 221.2, Protein 37.4

AUNT RUTH'S SOUR CREAM POUND CAKE WITH LEMON GLAZE



Aunt Ruth's Sour Cream Pound Cake with Lemon Glaze image

This pound cake with lemon glaze came from my great aunt's collection. Her secret was doubling the amount of sour cream. I have used this cake as a basis for creating other pound cakes.

Provided by Nancy Zimmerman

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 2h45m

Yield 12

Number Of Ingredients 12

2 teaspoons white sugar
3 cups white sugar
½ pound unsalted butter, softened
1 ½ teaspoons vanilla extract
1 teaspoon lemon extract, divided
6 large eggs
3 cups all-purpose flour
¼ teaspoon baking soda
1 (16 ounce) container sour cream
1 ½ cups confectioners' sugar
3 tablespoons lemon juice, or more to taste
2 drops yellow food coloring, or more as needed

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 12-cup fluted tube pan (such as Bundt®); sprinkle with 2 teaspoons sugar.
  • Cream 3 cups sugar and butter together in a large bowl until fluffy; add vanilla extract and 1/2 teaspoon lemon extract. Add eggs one at a time, beating well after each addition.
  • Sift flour and baking soda together in a medium bowl; add to butter mixture alternately with sour cream. Spoon into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour and 45 minutes to 2 hours. Let cool in the pan for 15 minutes. Remove from the pan to a wire rack; cool completely, 30 minutes to 1 hour.
  • Combine confectioners' sugar, lemon juice, 1/2 teaspoon lemon extract, and food coloring in a small bowl. Drizzle glaze over the cooled cake.

Nutrition Facts : Calories 626.7 calories, Carbohydrate 92.4 g, Cholesterol 150.3 mg, Fat 26.1 g, Fiber 0.9 g, Protein 7.7 g, SaturatedFat 15.5 g, Sodium 84.3 mg, Sugar 66.5 g

ORANGE SOUR CREAM POUND CAKE



Orange Sour Cream Pound Cake image

It seems like a lot of work, but it is really quite simple. The cake turns out very moist and tasty. It would make a fine breakfast bread. Bringing the key ingredients up to room temp really helps.

Provided by LilPinkieJ

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 10

1/2 cup butter
3 egg whites
1/2 light sour cream
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 cup sugar
1/2 teaspoon vanilla
2 teaspoons orange zest
1/2 teaspoon almond extract

Steps:

  • Bring butter, eggs & sour cream to room temperature. Grease and lightly flour a loaf pan or bundt pan.
  • In a bowl stir together flour, baking powder and soda; set aside.
  • In a large bowl beat butter with an electric mixer on medium to high speed about 30 seconds or till softened. Gradually add sugar, 2 tablespoons at a time, beating on medium to high speed about 6 minutes total or till very light and fluffy.
  • Add vanilla and almond extract. Add eggs, one at a time, beating on low to medium speed for 1 minute after each; scrape bowl often. Alternately add flour mixture and sour cream, beating on low speed just till combined. Gently fold in orange zest into the batter.
  • Spread batter in the prepared pan. Bake in a 325F oven for 60-70 minutes or till cake tests done with a knife or toothpick. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan and cool completely.

Nutrition Facts : Calories 194.9, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 89.2, Carbohydrate 28.8, Fiber 0.5, Sugar 16.8, Protein 2.6

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