Aunt Florence’s Sour Cream Marble Cake

This Cake Is Moist And Delicious!

My Aunt Florence is a wonderful cook and baker!  This recipe is one of her stand-by cakes that she frequently bakes.  It is a combination of a sour cream coffee cake and marble cake, so who wouldn’t love that?  Everyone loves this delicious cake, including me. When my aunt has company she always puts out an assortment of her home-baked goodies, and this cake is usually included in the assortment.  It seems like my aunt always has some of this cake on hand in her freezer,  just in case she has some unexpected company.  If you try this sour cream marble cake, I know you will love it as much as I do! 

for the cake:

• 1 stick of unsalted butter or margarine, at room temperature
• 1 cup granulated sugar
• 2 extra large eggs, at room temperature
• 8 ounces (1/2 pint) sour cream 
• 1 teaspoon baking soda
• 1 teaspoon pure vanilla extract
• 2 cups unbleached flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup mini semi-sweet chocolate chips
• 1 tablespoon unsalted butter or margarine

for the topping:

• 1/4 cup granulated sugar
• 1 teaspoon cinnamon
• 1/4 cup finely chopped walnuts
• 1/4 cup mini semi-sweet chocolate chips

Preheat oven to 325 degrees.  Grease well an 8 x 12 pyrex baking dish.  Combine the flour, baking powder, and salt in a bowl, and set aside.  Combine the sour cream with the baking soda in a small bowl; set aside.  Combine the topping ingredients in a small bowl; set aside.

Melt chocolate chips with 1 tablespoon margarine in small bowl on low temperature in the microwave or in a double boiler (a glass bowl set over simmering water in a saucepan); set aside.

Cream butter and sugar in large bowl of electric mixer fitted with paddle attachment until light and fluffy.  Add the eggs one at a time and beat until light and fluffy.  Add the vanilla, and blend a few seconds.  On low speed, add the flour mixture in three additions alternately with the sour cream and baking soda mixture, beginning and ending with the flour mixture.  You may need to scrape down the bowl once or twice with a rubber spatula.   Transfer about 1/4 of the batter into a  medium mixing bowl,  pour the melted chocolate and margarine mixture into it, and blend together by hand with a rubber spatula.

Pour plain vanilla batter into prepared baking dish.  Drop the chocolate batter over the plain batter in spoonfuls, and marbleize the chocolate batter through the plain batter with a knife.  Sprinkle topping over the batter.  Bake for about 40-45 minutes until a toothpick comes out clean.  Cool on wire rack.  Cut into 24 pieces and place on serving platter.

Note #1:  This cake freezes well.  Cut up cake, and freeze in heavy duty aluminum foil, and then place foil package in a ziploc bag.

Note #2:  If you want a higher cake, you can bake this in a 9 inch square pan or a 9 inch round springform pan.  Bake at 350 degrees.