1-Getting started: Getting started with this high altitude chocolate chip sour cream loaf cake is straightforward and fun, beginning with preheating your oven for even baking. First, preheat the oven to 325°F (163°C) and line a standard loaf pan with parchment paper for easy removal don’t forget to create overhang on two sides. Lightly spray it with non-stick spray to prevent sticking.

2-Mix dry and wet ingredients: In one bowl, sift together the 2 cups cake flour, 3/4 cup granulated sugar, 1 1/2 teaspoons baking powder, and 1/2 teaspoon coarse kosher salt (adjust if using table salt). Whisk these dry ingredients to mix them well, ensuring everything is evenly distributed. In another bowl, whisk the 2 large eggs, 1/2 cup full-fat sour cream, 1/2 cup melted unsalted butter (or vegetable oil), and 2 teaspoons vanilla extract until smooth and combined.

3-Combine mixture and add chocolate chips: Next, add the dry mixture to the wet ingredients and gently stir with a spatula until just combined, leaving a few streaks of flour for the best texture. Fold in most of the 1/2 cup semi-sweet mini chocolate chips, reserving 1 tablespoon for the top. Pour the batter into the prepared pan and sprinkle the reserved chips on top for a nice finish.

4-Bake and cool: Bake on the center rack for 48 to 52 minutes, or until a toothpick inserted comes out clean with the top lightly golden brown. Let it cool in the pan for 20 minutes, then lift it out using the paper and cool completely on a rack for 1 to 2 hours. Explore a similar easy bake like this peach cobbler dump cake for more dessert ideas that work in your kitchen.