I like baking. But the kind of baking I do is often limited by time. In case you’re curious, the criteria for recipes I want to try are:
- The recipe itself needs to be easy to follow. If I’ve read it twice over and I cannot understand what I am supposed to do, forget it.
- I need to have the ingredients on hand or the ingredients in the recipe in question need to be either substitutable with stuff I have on hand, or the ingredients be something I’m willing to have in the pantry, or be entirely used up in the recipe.
- It cannot include things I don’t want to eat.
- And the easier the better.
The Chocolate Chip Pecan Loaf Cake qualifies on all counts. It comes from a relatively new book – In the Kitchen with a Good Appetite by Melissa Clark, which I have enjoyed reading and have enjoyed cooking from. One of the things this author writes about is her persistent recipe fiddling which I feel makes us sisters in the way we deal with recipes. So I’m pretty sure that she won’t mind that I’ve already revised hers a bit.
Here’s what you need:
1 Cup of Sugar
2/3 C Plain Yogurt – I used Trader Joe’s Non Fat Greek style Plain Yogurt because that’s what I have around.
3 Large Eggs
1-3/4 C All Purpose Flour
1-1/2 Tsp Baking Powder
1/4 Tsp Baking Soda
1/4 Tsp Kosher Salt
2/3 C Unsalted Butter, Melted
1 C Chocolate Chips (Melissa Clark uses 1/2 cup which I think is not nearly enough)
1 C Chopped Toasted Pecans (The author uses 1/2 cup. My sentiments above apply here as well)
Pre heat the oven to 350 degrees F.
Grease a 9×5 in loaf pan says her instructions. Note: I add more stuff into my Chocolate Chip Pecan Loaf cake because from my point of view, if the title of a recipe is something, it really should represent those items in a plentiful way. This means that when I follow my recipe and reasoning, there’s 1 cup more stuff to fit into the 9×5 pan. It does not fit well. The first time I made it I increased the chocolate and the pecans, used the 9×5 pan and, blobs of batter rose over the side of the pan and plopped onto the bottom of the oven where they made delicious smell followed by a less delicious burning smell. So. If you follow my revisions, use a slightly larger pan. Or use two smaller ones. Or use a 9×5 and make an extra cupcake. Or ignore the pan spillage and put a spill over pan below the loaf pan in the oven so you can take it out at about 10-20 mins of cooking and preview the delicious cake in small blobby bits. I personally use a longish loaf pan that I bought at Ikea that seems to fit the batter perfectly.
Pardon that diversion. I hope I haven’t lost you. Moving on….
Whisk together the sugar and yogurt. Add the eggs one at a time and whisk until completely combined.
In a separate bowl, mix the flour, baking powder, baking soda, and salt. Add the dry mixture into the wet and mix until just combined.
Using a spatula, fold in the melted butter a little at a time. Fold in the chocolate chips and the pecans.
Scrape the batter into the greased pan and bake for 50-55 minutes or until the cake is golden and the tester inserted into the center comes out clean. Allow the cake to cool in the pan for 5 minutes before turning it out onto a wire rack to cool to room temperature, right side up.
Try not to devour in one sitting.
By the way, here’s a printable version of the recipe. No pictures but easier to deal with in the kitchen if you don’t have your computer/laptop nearby.
Made the Chocolate Chip pecan cake today! Um-Yum! You know how when you make a dessert and you ask people to take some home with them because you know you will just eat it all if you leave it around your house, but then they never take any with them? Well! Everyone took a sizable hunk with, leaving me only a very Spartan piece or two behind. THANK GOODNESS! Another reason to like this recipe!