Hello I made you this beautiful bundt cake that’s actually been living inside my head for a while now he is no longer imaginary but v real show him some love.
I’m a sucker for a good classic fine crumb pound cake, and by sucker I mean I will suck up half the slices like a vacuum cleaner within 5 minutes because I am an animal, but also a machine. So the fact that this is a good classic with the addition of the nutty tahini/chocolate combo #blessed just makes it that much more dangerous for me to be left alone with it.
We’re keeping this post extra short this time around because I’m currently up in Fort Bragg visiting my mom/sister/brother in law/grandma/shiny new nephew and it’s time to go make breakfast. Whatever you’re celebrating this weekend this pound cake is perfect because it comes together so easily, feeds 10 people without batting an eye, and if the chocolate isn’t your thing then you can leave it out and this cake would be perfect with some sliced strawberries and whipped cream.
And bonus for all of us! The same day I finalized the recipe Erin Jeanne McDowell (one of my favorite instas) blessed us with all the tips you need for a perfect bundt.
Tahini Chip Pound Cake
Makes one 10-inch bundt cake, like 20 slices, perfect for a party, or one sad person
Adapted from this sour cream pound cake that I think everyone’s grandma used at one point in time based off the fact that it’s literally everyone’s sour cream poundcake recipe
3 cups white granulated sugar
1 cup unsalted butter, at room temperature
2/3 cup tahini
1/2 teaspoon salt
6 large eggs, at room temperature
1 cup sour cream
2 teaspoons vanilla extract
3 cups all-purpose flour
2 1/2 cup chocolate chips/chunks (the semi-sweet baking chunks from Trader Joe’s are angels here)
2/3 cup heavy cream
Preheat your oven to 325ºF and liberally grease a 10 inch bundt pan with non-stick cooking spray.
In the bowl of a stand mixer cream together the sugar, butter, tahini, and salt for at least 5 minutes, until the mixture is very light and fluffy and almost a pale white in color. It might almost stiffen a little because of the tahini, that’s fine as long as you were beating the mixture for the 5 minutes.
Add the eggs one at a time (I find cracking them all together into a drinking glass before makes them easier to add and there’s no surprise egg shells going into the batter) making sure you the egg before is incorporated before adding the next.
Once that’s all incorporated add the sour cream and vanilla and mix on medium speed until combined, scraping the sides of the bowl down if necessary (it probably will be if you don’t have one of these).
Add the flour one cup at a time, making sure you don’t overmix batter. As soon as the last bit of flour is mixed in with the mixer, remove the mixer bowl and use a silicone spatula to make sure there aren’t any pockets of flour hiding then fold in the 1 11/2 cups of chocolate chunks or chips. Scrape the batter out into the prepared bundt pan, lightly tap it on the counter a couple of times, then transfer to the preheated oven and bake for 1 hour 10 minutes. Check for doneness with a skewer (toothpick isn’t going to reach far enough in most cases) if it comes out clean with a few crumbs you’re good to go, if not then bake for another 5 minutes and check again.
Once the bundt is baked remove it from the oven, set it on a cooling rack for 15 minutes then invert the whole thing onto a cooling rack. Once it’s cooled completely prepare the ganache, if using, by melting the remaining 1 cup chocolate chunks and the heavy cream together in the microwave in a heat safe measuring cup in 30 second increments. Once it’s melted drizzle the ganache over the top of the cake and push it out to the edges slowly to achieve drips if that’s what you’re after. You can just let the ganache set at room temperature or if you’re a freak like me put it in the fridge for maximum cold poundcake chewiness.
