Chocolate Chip Crumb Cake
Jan 9, 2017 17:50:31 GMT -5
Post by bloodbought on Jan 9, 2017 17:50:31 GMT -5
CHOCOLATE CHIP CRUMB CAKE
yield: 12 TO 16 SERVINGS prep time: 25 MINUTES cook time: 35 MINUTES
Chocolate Chip Crumb Cake is simply delicious. Lots of chocolate chips make this one a big hit!
INGREDIENTS:
FOR THE TOPPING:
1/2 cup all-purpose flour
1/4 cup firmly packed light brown sugar
1/4 teaspoon ground cinnamon
pinch of salt
3 tablespoons unsalted butter, cold and cut into 1/2-inch cubes
FOR THE CAKE:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
1/4 cup firmly packed light brown sugar
1 large egg
1/2 teaspoon vanilla extract
3/4 cup milk
2 cups mini semisweet chocolate chips
DIRECTIONS:
TO MAKE THE TOPPING:
Combine the flour, brown sugar, cinnamon, and salt in a small bowl.
Add the butter, and mix with a fork or your fingers until the mixture is thoroughly combined and forms crumbs.
Refrigerate while you make the cake.
TO MAKE THE CAKE:
Preheat oven to 350°F. Grease an 8-inch square baking pan.
Whisk together the flour, baking powder, and salt. Set aside.
Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the egg and vanilla, and mix well.
Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of the milk. Mix just until combined.
Stir in the chocolate chips.
Transfer the batter to the prepared pan, and spread evenly.
Crumble the topping mixture over the top of the cake.
Bake 30 to 35 minutes, or until the top is golden brown and a pick inserted into the center of the cake comes out clean.
link
yield: 12 TO 16 SERVINGS prep time: 25 MINUTES cook time: 35 MINUTES
Chocolate Chip Crumb Cake is simply delicious. Lots of chocolate chips make this one a big hit!
INGREDIENTS:
FOR THE TOPPING:
1/2 cup all-purpose flour
1/4 cup firmly packed light brown sugar
1/4 teaspoon ground cinnamon
pinch of salt
3 tablespoons unsalted butter, cold and cut into 1/2-inch cubes
FOR THE CAKE:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
1/4 cup firmly packed light brown sugar
1 large egg
1/2 teaspoon vanilla extract
3/4 cup milk
2 cups mini semisweet chocolate chips
DIRECTIONS:
TO MAKE THE TOPPING:
Combine the flour, brown sugar, cinnamon, and salt in a small bowl.
Add the butter, and mix with a fork or your fingers until the mixture is thoroughly combined and forms crumbs.
Refrigerate while you make the cake.
TO MAKE THE CAKE:
Preheat oven to 350°F. Grease an 8-inch square baking pan.
Whisk together the flour, baking powder, and salt. Set aside.
Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the egg and vanilla, and mix well.
Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of the milk. Mix just until combined.
Stir in the chocolate chips.
Transfer the batter to the prepared pan, and spread evenly.
Crumble the topping mixture over the top of the cake.
Bake 30 to 35 minutes, or until the top is golden brown and a pick inserted into the center of the cake comes out clean.
link