Chocolate Chip Bundt Cake

This Bundt cake is not only moist and delicious, it's extremely versatile and makes an excellent base for a number of different cake options. Experiment with a variety of chips, like cinnamon, or chocolate and peanut butter. You can also skip the chips and mix in dried fruits, nuts, cinnamon streusel, or whatever else you like instead; or even leave out the mix-ins altogether. With its simple yet elegant presentation, it makes a lovely centerpiece for your next brunch. 

Chocolate Chip Bundt Cake
2 cups all-purpose flour
1 tablespoon baking powder 
¼ teaspoon salt 
½ cup butter (1 stick), room temperature
4 ounces cream cheese, room temperature
1½ cups granulated sugar
3 eggs 
⅔ cup milk
1 tablespoon vanilla extract
1 11-ounce package chocolate chips
Confectioners' sugar for dusting

Preheat oven to 375, then grease and flour a Bundt pan. Sift flour, baking powder, and salt together and set aside. In a large bowl, use an electric mixer to combine butter, cream cheese, and suger until fluffy. Add the eggs, one at a time, then add dry ingredients and milk alternately. Stir in vanilla and chocolate chips. 

Pour batter into prepared pan and bake for 35-40 minutes, or until a toothpick inserted in center comes out clean. Use a knife to loosen the cake from the pan. Cool for 15 minutes in the pan, then invert onto a rack or plate to cool completely. Dust the top of cake with the confectioners' sugar. 

photography by Angelica Golden