Sour Cream Chocolate & Butterscotch Chip Cake

Sour Cream Chocolate & Butterscotch Chip Cake is from my friend Marisa, who says it’s her family’s favorite “easy” cake. She usually makes it with chocolate chips, but this week she made it with butterscotch chips in honor of a certain birthday girl who loves butterscotch.

No one around here is having a birthday any time soon (thank goodness!), but I wanted to try the cake too.

It’s good!  It’s more like a coffee cake or quick bread than a light and fluffy cake, but very tasty and easy to cut into small slices and serve with fruit. I used a mixture of chocolate chips and butterscotch chips, then drizzled it with a vanilla glaze. According to the Joy of Cooking, the source of the original version and where Marisa turns for recipes, this cake is also good with an orange glaze. Maybe next time!

Print Recipe

Sour Cream Chocolate & Butterscotch Chip Cake

An easy chocolate chip cake made with a cup of sour cream.

Prep Time10 mins

Cook Time45 mins

Total Time55 mins

Course: Dessert

Cuisine: American

Servings: 12

Author: Cookie Madness

Ingredients

• 1 1/2 cups 6. 8 ounces all-purpose flour
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 5 tablespoons unsalted butter melted and cooled
• 2/3 cup granulated sugar
• 1 teaspoon of vanillla
• 1 cup sour cream
• A large egg
• 1/4 teaspoon plus a pinch of salt
• 1/3 cup semi-sweet chocolate chips
• 1/3 cup butterscotch chips

Vanilla Icing

• 1 tablespoon unsalted butter
• 1/2 cup confectioners’ sugar
• 1-2 tablespoons milk
• 1/4 teaspoon vanilla extract

Instructions

• Preheat the oven to 350 degrees F. Grease and flour a 9x5 inch loaf pan.
• Mix the flour, baking powder and baking soda together in a bowl and set aside.
• In a large mixing bowl, stir together the cooled butter, sugar, vanilla, sour cream, egg and salt. Add the flour mixture to the sour cream mixture and stir until blended (batter will be thick), then stir in the chocolate chips.
• Transfer the batter to the loaf pan and bake for 45 minutes. Let cool for about 15 minutes in the pan, then carefully turn from pan and let cool on a wire rack.
• Make the icing. Melt the butter in a microwave-safe bowl or a 2 cup Pyrex measuring cup.
• Add the sugar and stir to coat it with butter – it will be thick and pasty. Slowly add the milk about 1/2 tablespoon at a time, mixing well and adding more until you get the consistency you like. Stir in the vanilla. Drizzle over the cooled cake.

Notes

This would also be good for breakfast. Slices neatly.