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–+ servings
Slices of chocolate chip loaf cake on a marble board.

High Altitude Chocolate Chip Sour Cream Loaf Cake

Heather Smoke
An easy, high altitude recipe for a chocolate chip sour cream loaf cake that's tender, buttery and moist, full of semi sweet chocolate chips.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 4 votes
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Breakfast, Dessert
Cuisine American
Servings1 loaf

Equipment

  • Standard-Sized Loaf Pan

Ingredients
 

  • 2 cups cake flour, fluffed, spooned and leveled
  • ¾ cup granulated sugar
  • 1 ½ tsp baking powder
  • ½ tsp coarse Kosher salt (if using table salt, use half the amount)
  • 2 large eggs, lightly beaten
  • ½ cup full fat sour cream
  • ½ cup unsalted butter, melted (or vegetable oil)
  • 2 tsp vanilla extract
  • ½ cup semi sweet mini chocolate chips, divided

Instructions
 

  • Preheat the oven to 325 F. Line a standard sized loaf pan with a sheet of non-stick baking paper or parchment paper, so that the paper hangs over two sides. The paper serves as a "sling", making it easy to lift the cake out of the pan. Lightly spray with non-stick baking spray.
  • In a bowl, sift together the flour, sugar, baking powder and salt, then whisk to make sure everything is well distributed.
  • In a separate bowl, whisk together the eggs, sour cream, melted butter and vanilla until well combined.
  • Add the dry ingredients to the wet, and use a spatula to stir everything together until there are just a few streaks of flour remaining. Add the chocolate chips (reserving 1 tablespoon), and fold them in until distributed throughout the batter and there are no more streaks of flour.
  • Pour the batter into the pan, and sprinkle the batter with the reserved tablespoon of chocolate chips. Bake the cake on the center oven rack for about 48-52 minutes, until a cake tester or sharp knife comes out clean, and the top of the cake is light golden brown.
  • Cool the cake in the pan for 20 minutes, then gently lift the cake out (using the paper) and set on a cooling rack. Cool for 1-2 hours, then serve warm or at room temperature.

Notes

Store leftover cake in an airtight container at room temperature for up to 2 days.
Keyword Chocolate Chip, High Altitude, Loaf Cake, Sour Cream
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