This chocolate chip loaf cake is soft and moist with a crunchy, sugared top. The hint of fresh rosemary is elegant and refreshing, super unique and tasty too!
Here are the ingredients you need to make this chocolate chip loaf cake!
Whisk together the flour, salt, baking powder, and baking soda in a bowl. Set aside.
In another bowl or cup mix together the buttermilk and sour cream.
Finely mince the fresh rosemary and add it to the butter and sugar in your mixer bowl.
Cream the butter, sugar, and rosemary together until light and fluffy, scraping down the bowl at least 3 times.
Add the eggs one at a time, giving them at least 60 seconds to incorporate after adding each one.
Mixing on low speed, alternate adding the dry ingredients and the buttermilk mixture just until combined.
Dust the mini chocolate chips with flour, then gently fold into the batter by hand.
Smooth the cake batter into a greased and lined loaf pan. Top with sugar.
Bake the cake, then remove from the pan to a cooling rack so that it doesn't get soggy in the pan.