Sour Cream Chocolate Chip Cake II

Recipe View Preheat oven to 350°F (175°C). Grease and flour one 8x8 inch baking pan or four mini loaf pans. (5 minutes)

Recipe View In a medium bowl, whisk together the flour, baking soda, and baking powder. Set aside. (2 minutes)

Recipe View In a large bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. (7 minutes)

Recipe View Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. Gently fold in the chocolate chips. (5 minutes)

Recipe View Prepare the streusel: In a separate medium bowl, combine the finely chopped walnuts, 1/4 cup of granulated sugar, and ground cinnamon. Mix until well combined. (3 minutes)

Recipe View Pour half of the cake batter into the prepared pan(s). Sprinkle half of the streusel mixture evenly over the batter. Top with the remaining batter, then sprinkle the remaining streusel over the top. (5 minutes)

Recipe View Bake for 45 minutes for an 8x8 inch pan, or 30 minutes for mini loaf pans, or until a wooden skewer inserted into the center comes out with just a few moist crumbs attached. (30-45 minutes)

Recipe View Let cool in the pan(s) for 10 minutes before transferring to a wire rack to cool completely. (10 minutes)