Chocolate and Peanut Butter Chip Crumb Cake
Oct 4, 2021 1:30:45 GMT -5
Post by PurplePuppy on Oct 4, 2021 1:30:45 GMT -5
CHOCOLATE AND PEANUT BUTTER CHIP CRUMB CAKE
Prep: 20 mins
Cook: 1 hr
Total: 1 hr 20 mins
INGREDIENTS
Crumb Topping
▢2 tablespoon granulated sugar
▢2 tablespoon brown sugar packed
▢1 teaspoon cinnamon ground
▢1/4 teaspoon salt
▢1/2 cup all-purpose flour
▢1/4 cup butter unsalted, melted, 1/2 stick or 4 tbsp
For Cake
▢1/2 cup butter unsalted, room temperature, 1 stick
▢1 cup sugar granulated
▢2 eggs
▢1 teaspoon vanilla extract
▢1 cup Greek yogurt
▢2 cups all-purpose flour
▢2 teaspoon baking powder
▢1/2 teaspoon baking soda
▢1 teaspoon salt
▢1/2 cup semi-sweet chocolate chips
▢1/2 cup peanut butter chips
Other
▢1/2 cup mini milk chocolate chips
▢powdered sugar for dusting
INSTRUCTIONS
Preheat the oven to 350 F degrees. Spray an 8×4 inch loaf pan with cooking spray and set aside.
Crumb Topping
Combine the sugars, cinnamon, salt and flour in a small bowl. Drizzle the melted butter over and mix until it forms coarse crumbs, you can use a spoon or fork to do this. Set aside.
For Cake
Add the butter and sugar to the bowl of your mixer and mix well combined. Add the eggs, vanilla extract and yogurt to the bowl and continue mixing until light and fluffy, should take about 2 minutes.
In another bowl combine the flour, baking powder, baking soda and salt. Take about a tbsp of this mixture and sprinkle over the chocolate chips and peanut butter chips in another bowl, this will ensure the chocolate chips don’t fall to the bottom.
Add the flour mixture to the bowl of your mixture and mix until well incorporated. Fold in the chocolate chips using a spatula.
Pour the cake batter into the prepared loaf pan. Top with the crumb topping, you can use your hands to break apart the crumb topping into pea-sized pieces and spread over the top of the cake evenly.
Bake for 50 to 60 minutes, or until the crumb is golden brown and a toothpick inserted in the center of the cake comes out clean.
Cool completely before removing from the pan.
Top with the mini chocolate chips and dust with powdered sugar before serving.
RECIPE NOTES
You can leave out the peanut butter and replace it with butterscotch chips, white chocolate, or extra semi-sweet chocolate chips.
The best way to store your new crumb cake is right on the counter top. Storing it in the fridge may dry out your dessert prematurely. Place it on a plate and cover with plastic wrap and it will last for 3 days before it begins to get dry.
If you’d prefer to store in the freezer, wrap the loaf tightly in aluminum foil before placing in a large ziploc bag, be sure to press out as much of the air in the bag as possible before sealing. This method will keep your loaf fresh for up to 4 months. To thaw you’ll want to keep it wrapped in foil as it thaws on your counter for up to 3 hours.
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Prep: 20 mins
Cook: 1 hr
Total: 1 hr 20 mins
INGREDIENTS
Crumb Topping
▢2 tablespoon granulated sugar
▢2 tablespoon brown sugar packed
▢1 teaspoon cinnamon ground
▢1/4 teaspoon salt
▢1/2 cup all-purpose flour
▢1/4 cup butter unsalted, melted, 1/2 stick or 4 tbsp
For Cake
▢1/2 cup butter unsalted, room temperature, 1 stick
▢1 cup sugar granulated
▢2 eggs
▢1 teaspoon vanilla extract
▢1 cup Greek yogurt
▢2 cups all-purpose flour
▢2 teaspoon baking powder
▢1/2 teaspoon baking soda
▢1 teaspoon salt
▢1/2 cup semi-sweet chocolate chips
▢1/2 cup peanut butter chips
Other
▢1/2 cup mini milk chocolate chips
▢powdered sugar for dusting
INSTRUCTIONS
Preheat the oven to 350 F degrees. Spray an 8×4 inch loaf pan with cooking spray and set aside.
Crumb Topping
Combine the sugars, cinnamon, salt and flour in a small bowl. Drizzle the melted butter over and mix until it forms coarse crumbs, you can use a spoon or fork to do this. Set aside.
For Cake
Add the butter and sugar to the bowl of your mixer and mix well combined. Add the eggs, vanilla extract and yogurt to the bowl and continue mixing until light and fluffy, should take about 2 minutes.
In another bowl combine the flour, baking powder, baking soda and salt. Take about a tbsp of this mixture and sprinkle over the chocolate chips and peanut butter chips in another bowl, this will ensure the chocolate chips don’t fall to the bottom.
Add the flour mixture to the bowl of your mixture and mix until well incorporated. Fold in the chocolate chips using a spatula.
Pour the cake batter into the prepared loaf pan. Top with the crumb topping, you can use your hands to break apart the crumb topping into pea-sized pieces and spread over the top of the cake evenly.
Bake for 50 to 60 minutes, or until the crumb is golden brown and a toothpick inserted in the center of the cake comes out clean.
Cool completely before removing from the pan.
Top with the mini chocolate chips and dust with powdered sugar before serving.
RECIPE NOTES
You can leave out the peanut butter and replace it with butterscotch chips, white chocolate, or extra semi-sweet chocolate chips.
The best way to store your new crumb cake is right on the counter top. Storing it in the fridge may dry out your dessert prematurely. Place it on a plate and cover with plastic wrap and it will last for 3 days before it begins to get dry.
If you’d prefer to store in the freezer, wrap the loaf tightly in aluminum foil before placing in a large ziploc bag, be sure to press out as much of the air in the bag as possible before sealing. This method will keep your loaf fresh for up to 4 months. To thaw you’ll want to keep it wrapped in foil as it thaws on your counter for up to 3 hours.
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