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Orange-almond Sour Cream Cake With Chocolate Chips

A home-style Orange-almond Sour Cream Cake With Chocolate Chips made with Orange Flavored Liqueur, T Plus Sifted Cake Flour, Eggs, Sour Cream, and T Orange Flower Water Or Vanilla Extract. Serves 8. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1/2 tsp
• 1
• 2
• 2/3 cup
• 1
• 2/3 cup
• 1
• 1/2 tsp
• 1/2 tsp
• 1 tbsp
• 1/3 cup
• 3 tbsp
• 1/4 cup

Method (preview)

1. 1

   Adjust the oven rack to middle position and heat the oven to 350F.

2. 2

   Pour the batter into the prepared pan and smooth the surface with a spatula.

3. 3

   Bake until a cake tester inserted in the center comes out clean and the center springs back when touched, 40 to 45 minutes.

4. 4

   Transfer the cake in its pan to a wire rack.

5. 5

   Prick the entire cake top with a toothpick.

6. 6

   Put the sugar, orange juice, and orange-flavored liqueur in a small saucepan.

7. 7

   Bring to a boil and simmer until the sugar dissolves, about 1 minute.

8. 8

   Brush the top of the cake with half the syrup.

9. 9

   Cool the cake in the pan for 10 minutes.

10. 10

    Remove the cake from the pan and place, rounded side up, on a cake plate.

11. 11

    Brush cake surface with the remaining syrup; cool completely. (Can wrap and store at room temperature up to 3 days, refrigerate up to 7 days, or freeze up to 2 months.) To serve: (Bring the cake to room temperature.) Cut cake in slices and serve.

12. 12

    [ COOKS Magazine; October 1989 ]