Today we wrap up the Baileys Coffee Creamer theme with an amazing pound cake that’s perfect for breakfast or snack.
The original version of the recipe used alcoholic Baileys and also included it in a chocolate glaze. I decided to do without the glaze (I know! Gasp!) but I think it was a good call. The cake is perfectly sweet on its own, and the mini chips add the perfect amount of chocolate taste.
The combination of the nonalcoholic coffee creamer and sour cream lend this a tender yet dense crumb. It slices easily because of the mini chips.
The most impressive thing about this pound cake was that it was delicious fresh, and it was just as delicious five days later. We kept it shrouded in plastic wrap at room temperature.
This is a pound cake you’ll want to pound into your mouth, again and again.
Modified from Lemon Tree Dwelling.
Bready or Not: Baileys Chocolate Chip Pound Cake
Ingredients
- 1/2 cup unsalted butter 1 stick, room temperature
- 3 eggs
- 1/4 cup sour cream
- 1/4 cup Baileys Irish Coffee Creamer or Irish Cream
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 cup white sugar
- 1 cup mini chocolate chips
Instructions
- 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.
- OM NOM NOM!
