{"id":2424,"date":"2026-02-15T18:41:57","date_gmt":"2026-02-15T18:41:57","guid":{"rendered":"https:\/\/recipe4thecook.com\/\/"},"modified":"2026-02-15T18:41:57","modified_gmt":"2026-02-15T18:41:57","slug":"orange-almond-sour-cream-cake-with-chocolate-chips","status":"publish","type":"post","link":"https:\/\/recipes4thecook.com\/cake\/blog\/2026\/02\/15\/orange-almond-sour-cream-cake-with-chocolate-chips\/","title":{"rendered":"Orange Almond Sour Cream Cake With Chocolate Chips"},"content":{"rendered":"

Ingredients<\/font><\/b><\/p>\n

1\/3 C. chocolate mini-morsels
\n1\/2 tsp. orange flavored liqueur
\n1 tsp. plus 1 2\/3 C. sifted cake flour
\n2 eggs
\n2\/3 C. sour cream
\n1 tsp. orange flower water or vanilla extract
\n2\/3 C. sugar
\n1 tsp. baking powder
\n1\/2 tsp. baking soda
\n1\/2 tsp. salt
\n1\/3 C. unblanched sliced almonds, toasted and cooled
\n1 Tbsp. grated zest from 1 medium orange
\n11 Tbsp. unsalted butter
\nOrange Syrup
\n1\/3 C. sugar
\n3 Tbsp. orange juice
\n1\/4 C. orange flavored liqueur<\/p>\n

Cooking Instructions<\/font><\/b><\/p>\n

Grease and flour a 6-C. fluted tube pan and set aside. Mix chocolate chips and liqueur in small bowl. Add 1 Tbls. flour and toss to coat chips. Set aside. Beat eggs, 3 Tbls. sour cream, and orange flower water in medium bowl; set aside. Mix next six ingredients plus remaining 1 2\/3 C. flour in large bowl at very low speed. Add butter and remaining sour cream; beat at low speed until dry ingredients are moistened. Beat at medium-speed 1 1\/2 minutes to aerate and develop cake’s structure. Gradually beat in egg mixture, one-third at a time, scraping down sides of bowl as it becomes necessary. Stir in chocolate chip mixture. Adjust oven rack to middle position and heat oven to 350. Pour batter into prepared pan and smooth surface with spatula. Bake until tester inserted in center comes out clean and center springs back when touched, 40-45 minutes. Transfer in its pan to wire rack. Prick entire cake top with a toothpick. Syrup – Put sugar, orange juice, and orange flavored liqueur in small saucepan. Bring to boil and simmer until sugar dissolves, about 1 minute. Brush top with half the syrup. Cool in pan 10 minutes. Remove from pan and place, rounded side up, on cake plate. Brush the surface with 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 mos.) Bring to room temp to serve. Cut in slices and serve.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16:<\/p>\n","protected":false},"excerpt":{"rendered":"

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