Orange-almond Sour Cream Cake With Chocolate Chips

For the cake: Grease and flour a 6-cup fluted tube pan and set aside. Mix
the chocolate chips and liqueur in a small bowl. Add 1 tablespoon of flour
and toss to coat the chips. Set aside. Beat the eggs, 3 tablespoons of the
sour cream, and the orange flower water in a medium bowl; set aside. Mix
the next six ingredients plus the remaining 1 2/3 cups of flour in a large
bowl at very low speed. Add the butter and remaining sour cream; beat at
low speed until the dry ingredients are moistened. Beat a t medium speed
for 1 1/2 minutes to aerate and develop the cake’s structure. Gradually
beat in the egg mixture, one-third at a time, scraping down the sides of
the bowl as it becomes necessary. Stir in the chocolate chip mixture.
Adjust the oven rack to middle position and heat the oven to 350F. Pour the
batter into the prepared pan and smooth the surface with a spatula. Bake
until a cake tester inserted in the center comes out clean and the center
springs back when touched, 40 to 45 minutes. Transfer the cake in its pan
to a wire rack. Prick the entire cake top with a toothpick. For the syrup:
Put the sugar, orange juice, and orange-flavored liqueur in a small
saucepan. Bring to a boil and simmer until the sugar dissolves, about 1
minute. Brush the top of the cake with half the syrup. Cool the cake in the
pan for 10 minutes. Remove the cake from the pan and place, rounded side
up, on a cake plate. Brush cake surface with the remaining syrup; cool
completely. (Can wrap and store at room temperature up to 3 days,
refrigerate up to 7 days, or freeze up to 2 months.) To serve: (Bring the
cake to room temperature.) Cut cake in slices and serve.

Makes 8 servings.