At any point during the 1980s, you could’ve opened the middle pantry drawer in our kitchen and discovered a treasure trove of baked goods from our supermarket’s Entenmann’s display: fudge-frosted doughnuts, mini chocolate chip cookies, thick-glazed cupcakes. My father had–and still has–an epic sweet tooth that deserves a three-hundred-page volume all to itself. The king of the drawer, though, was the Sour Cream Chocolate Chip Nut Loaf, because it only made rare appearances at the supermarket, and, much to our dismay, eventually disappeared from shelves across the country. (We never did find out why.) My father and I were the biggest fans of the loaf, and in the twenty-five years since I’ve seen it, I don’t think I’ve ever walked by the Entenmann’s section without secretly hoping I’ll spy one amid the doughnut holes and crumb cakes. Until then, I have this homemade version, which comes about as close as you can get.
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 20 min |
| Yield: | 1 loaf |
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 20 min |
| Yield: | 1 loaf |
Ingredients
- Butter, for greasing the pan
- 1/2 cup sugar
- 1 1/2 teaspoons ground cinnamon
- 2 eggs
- 2/3 cup sugar
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoon baking powder
- 1 1/4 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup (1 stick) butter, melted
- 1 1/3 cups sour cream
- 3/4 cup semisweet chocolate chips
- 3/4 cups roughly chopped walnuts
Instructions
- Preheat the oven to 375 degrees F. Butter a 9-by-5-inch standard loaf pan.
- Make the cinnamon sugar: In a small bowl, mix together the sugar and cinnamon
- Make the batter: In a large bowl, using an electric mixer at medium speed, beat the eggs until frothy, about 3 minutes. Add the sugar and vanilla, beating until smooth. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the melted butter and sour cream to the egg-and-sugar mixture; beat until well combined. At low speed, add the dry mixture to the wet mixture a spoonful at a time, beating just until smooth. Fold in the chocolate chips.
- Spread half of the batter in the prepared pan and sprinkle evenly with about two-thirds of the cinnamon sugar. Sprinkle with the walnuts. Top with the remaining batter, spreading evenly, then sprinkle with the remaining cinnamon sugar.
- Bake for 50 to 55 minutes or until a knife or skewer inserted in the center comes out clean.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 279 |
| Total Fat | 17 g |
| Saturated Fat | 8 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 1 g |
| Sugar | 20 g |
| Protein | 4 g |
| Cholesterol | 49 mg |
| Sodium | 171 mg |
| Serving Size | 1 of 16 servings |
| Calories | 279 |
| Total Fat | 17 g |
| Saturated Fat | 8 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 1 g |
| Sugar | 20 g |
| Protein | 4 g |
| Cholesterol | 49 mg |
| Sodium | 171 mg |
Reviews
Love this recipe!! The only thing I was not happy with was that the chocolate chips all fell to the bottom!!!
I made this exactly as the recipe states, it was very good! My only complaint was that there was too much cinnamon sugar, it was sickeningly sweet. I avoided eating the top because of it, but the layer encased in the middle was tolerable. Next time I might just use half of the cinnamon sugar and only sprinkle a tiny bit on top.
This cake was amazing. Initially, I felt it didn’t have that Entenmann’ flavor and once it rested overnight, it was perfect!
Very moist and flavorful. I added nuts to the top as well.
My family loves this loaf. They love how moist the bread is and the combination of chocolate and cinnamon throughout it.
boy do i miss this cake. about 6 years ago i saw it on the shelf and i bought all of them! maybe they did a test so see if it would sell again and it failed. the name i think threw people off. making this as we speak it’s in the oven – thanks!