The addition of some Baileys (non-alcocholic coffee creamer or the hard stuff) does wonders for the soft texture and smooth taste of this delicious pound cake! This loaf is perfect for breakfast or snack.
Course: Breakfast, Dessert, Snack
Keyword: chocolate, quick bread, sour cream
Author: Beth Cato
1/2cupunsalted butter1 stick, room temperature
1/4cupBaileys Irish Coffee Creamer or Irish Cream
1 1/2cupsall-purpose flour
1cupmini chocolate chips
Prepare the loaf pan by coating with nonstick spray, then cutting a sling of parchment paper to fit the width of the pan that can stick up on either side. Apply nonstick spray on that as well.
Preheat oven at 325-degrees.
In a mixing bowl, beat butter until it's creamy. Gradually add the sugar and continue to beat 4 or 5 minutes, or until it's light and fluffy. Stop and scrape the bowl a few times.
While that is beating, in a separate small bowl combine the flour, baking powder, and baking soda. In another bowl, whisk together the Baileys and sour cream. It's okay if it's a bit lumpy.
In the butter-sugar bowl, add the eggs one at a time and mix well in between. Pour in the dry mix and the Baileys mix a bit at a time, going back and forth, until everything is just combined. Stir in the mini chocolate chips. Pour batter into the prepared loaf pan.
Bake for 65-75 minutes or until it passes the toothpick test in the middle of the loaf.
Cool on a rack for 20 minutes then use the paper sling to lift it up to cool completely. Store in layered plastic wrap at room temperature. Keeps well for at least 5 days.