2 cups + 1 tsp all-purpose unbleached flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp ground mace
1/4 lb (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
1 tsp pure vanilla extract
1 cup (8 oz) sour cream
1/4 cup semi-sweet or dark chocolate chips, roughly chopped
Preheat oven to 350°F. (Note: if using a ceramic pan, do not preheat the oven.) Spray the inside of a small (5-cup) Bundt pan or loaf pan with baking spray, place on a baking sheet, and set aside. A tip Lorna shared: if you're using a Bundt pan, roll a small piece of parchment paper, an inch or so taller than the pan; place the pan on a sheet pan, and insert the parchment paper in the hole. If the cake rises above the top of the pan, it won't slide down in the center.
In a mixing bowl, stir together 2 cups of flour, plus the baking powder, baking soda and mace.
In the bowl of a Kitchenaid-type stand mixer, cream together the butter, sugar, and the eggs, until smooth and a bit fluffy. Stir in the vanilla. Add to the egg mixture, alternating, the dry ingredients and sour cream.
In a small bowl, toss the chocolate chips with the remaining 1 teaspoon of flour. Gently mix into the batter.
Pour the batter into the prepared pan, and spread evenly.
Bake at 350F for 45 minutes (if using a ceramic pan, place the pan on a baking sheet in a cold oven, set to 350F, and bake for 60 minutes), or until a tester comes out clean.
Set the pan on a wire rack to cool for 15 minutes, then invert the pan and remove the cake. Let it cool completely. Serve, or wrap and freeze.