MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Whole-Wheat Chocolate Chip Loaf Cake
 Categories: Cakes, Desserts, Chocolate, Dairy
      Yield: 8 Servings

    1/4 c  Unsalted butter (56 g);
           - melted, more for the pan
      2 lg Eggs
    3/4 c  Light brown sugar (150 g)
      1 c  Sour cream (235 g)
    1/4 c  Neutral oil (60 ml)
      1 ts Vanilla extract
    3/4 ts Kosher salt -OR-
    1/2 ts Fine salt;
           - more for sprinkling
  1 1/2 ts Baking powder
    1/2 ts Baking soda
      1 c  A-P flour (128 g)
    1/2 c  Whole-wheat flour (64 g)
      1 c  Semisweet chocolate chips
           - (170 g)
      1 ts Turbinado or
           - granulated sugar;
           - to finish

  Heat oven to 350°F/175°C and butter a light-colored metal 9x5x3"
  loaf pan. Line the pan with a strip of parchment paper that hangs
  over the two long sides.

  In a large bowl, vigorously whisk eggs and brown sugar until light
  and smooth, about 30 seconds.

  Add the sour cream, melted butter, oil, vanilla extract, and salt,
  and whisk until smooth. Whisk in the baking powder and baking soda.

  Add both flours and all but a heaping 1 tb of the chocolate chips.
  Stir with a rubber spatula until combined and no streaks of flour
  remain.

  Spoon the batter into the prepared pan, smooth the top, and
  sprinkle with the reserved chocolate chips, 1 ts granulated or
  turbinado sugar, and a sprinkle of salt. Bake until golden and
  puffed, and a tester inserted into the center comes out clean or
  with a bit of melted chocolate, 50 to 60 minutes.

  Carefully run a thin knife or offset spatula around the edges of
  the pan not protected by the parchment paper. Set the pan on a rack
  to cool for about 15 minutes. Then, use the parchment paper to lift
  the cake out of the pan and set it back on the rack to cool
  completely. Keep leftovers loosely covered at room temperature for
  up to 3 days.

  Recipe by Yossy Arefi

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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