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Orange-Almond Sour Cream Cake with Chocolate Chips















Trans-fat Free


cup mini chocolate chips
or 2 ounces semisweet chocoalte, cut into pieces
½ teaspoon liqueur
triple sec, grand marnier, cointreau or other orange flavor
1 ⅔ cup cake flour
sifted, plus 1 tsp
2 large eggs
cup sour cream
1 teaspoon orange flower water
or vanilla extract
cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
cup almonds
unblanched, sliced, toasted, cooled, ground fine
1 tablespoon orange zest
11 tablespoons butter
unsalted, softened
Orange syrup
cup sugar
3 tablespoons orange juice
¼ cup liqueur
triple sec, grand marnier, cointreau or other orange flavor


  • NOTE: The orange flower -water, which is used to flavor the batter, is distilled from orange blossoms and can be purchased at liquor stores, pharmacies and Middle Eastern or Indian food narkets.

For the cake: Grease and flour a 6-cup fluted tube pan and set aside.

Mix the chocolate chips and liqueur in a small bowl.

Add 1 tablespoon of flour and toss to coat the chips.

Set aside.

Beat the eggs, 3 tablespoons of the sour cream, and the orange flower water in a medium bowl; set aside.

Mix the next six ingredients plus the remaining 1 ⅔ cups of flour in a large bowl at very low speed.

Add the butter and remaining sour cream; beat at low speed until the dry ingredients are moistened.

Beat a teaspoon medium speed for 1½ minutes to aerate and develop the cake's structure.

Gradually beat in the egg mixture, one-third at a time, scraping down the sides of the bowl as it becomes necessary.

Stir in the chocolate chip mixture.

Adjust the oven rack to middle position and heat the oven to 350℉ (180℃).

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

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

Transfer the cake in its pan to a wire rack.

Prick the entire cake top with a toothpick.

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

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

Brush the top of the cake with half the syrup. Cool the cake in the pan for 10 minutes.

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

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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 115g (4.1 oz)
Amount per Serving
Calories 42149% of calories from fat
 % Daily Value *
Total Fat 23g 36%
Saturated Fat 13g 65%
Trans Fat 0g
Cholesterol 103mg 34%
Sodium 321mg 13%
Total Carbohydrate 17g 17%
Dietary Fiber 1g 4%
Sugars g
Protein 11g
Vitamin A 13% Vitamin C 5%
Calcium 6% Iron 14%
* based on a 2,000 calorie diet How is this calculated?


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