Chocolat Chip Crumb Cake Food

CHOCOLATE CHIP CRUMB CAKE

Steps:

• Pre-heat oven to 350F (180C). Lightly grease and flour a 9x5 inch (23 x 10 cm) loaf pan.

CHOCOLATE AND PEANUT BUTTER CHIP CRUMB CAKE

Steps:

• Preheat the oven to 350 F degrees. Spray an 8x4 inch loaf pan with cooking spray and set aside.

CHOCOLATE CHIP CRUMB CAKE

Steps:

• In a bowl, combine flour, sugar, butter and salt until crumbly. Set aside 1 cup. Stir baking soda, cinnamon and cloves into the remaining crumb mixture. Add egg and buttermilk; mix well. Pour into a greased 13x9-in. baking pan. Sprinkle with reserved crumb mixture; top with chocolate chips and nuts. Bake at 350° until cake tests done, about 30 minutes. Cool on a wire rack.

CHOCOLATE CHIP CRUMB POUND CAKE

Steps:

• Combine the flour, brown sugar, sugar, and cinnamon.
• Stir in the melted butter until the mixture is moistened. Stir in the chocolate chips. Set aside.
• Preheat oven to 325°F. Grease a 10-inch fixed bottom tube pan. Line the bottom with parchment paper and grease the paper.
• Whisk together the flour, baking powder, and salt. Set aside.
• Using an electric mixer on medium speed, beat the butter, cream cheese, sugar, and brown sugar until light and fluffy. Add the eggs in 3 portions, mixing well after each addition. Mix in the vanilla and almond extract.
• Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
• Transfer half of the batter to the prepared pan. Sprinkle half of the crumb mixture evenly over the batter. Top with the remaining cake batter. Sprinkle the remaining crumb mixture on top of the cake batter and press gently into the batter.
• Bake 1 hour 35 minutes, or until a pick inserted in the center comes out clean.
• Cool the cake completely in the pan on a wire rack.
• Run a knife around the sides of the pan. Invert the cake onto a flat plate or cutting board. Place another plate or cutting board on the bottom of the cake and invert again.

CHOCOLATE CHIP COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• In a medium bowl, stir together the flour, baking powder and soda. Set aside.
• In a large bowl, cream the butter and 1 cup of sugar. Add eggs, sour cream and vanilla. Mix well.
• Add the flour mixture and combine. Batter will be thick.
• In a separate bowl, combine chocolate chips, 1/2 cup sugar and cinnamon. Set aside.
• Spread half of the cake batter in prepared pan. Sprinkle half of the chocolate chip mixture over the batter. Repeat with the remaining batter, and then the remaining chocolate chip mixture.
• Bake in the preheated oven until a toothpick inserted near the center comes out clean, 25 to 30 minutes. Cool on wire rack.

SOUR CREAM CHOCOLATE CHIP CRUMB CAKE

Steps:

• Preheat oven to 350 degrees F. Line a 9- x 5-inch loaf pan with a piece of foil large enough to hang over edges and spray the foil with non-stick cooking spray.
• In a medium mixing bowl, combine flour, baking powder, and salt and set aside.
• In a large mixing bowl use an electric mixer to combine sugar, vegetable oil, eggs, and vanilla extract. Add sour cream and orange zest and mix until well combined. Using a wooden spoon, add the dry mixture and stir to combine. Add 1 cup chocolate chips and stir, just until combined.
• To make crumb topping place flour, brown sugar, butter, and vanilla extract in a medium bowl and use a pastry blender or fork to combine. Finish by working the mixture with your fingers to be sure it is well combined and crumbly.
• Transfer batter to prepared loaf pan and sprinkle with crumb topping and bake for 50 to 65 minutes, or until toothpick inserted in center of bread comes out clean. Remove from oven and immediately sprinkle with 1/2 cup mini chocolate chips. Allow to cool completely in pan. Use the foil edges to lift the cake from the pan and transfer it to a cutting board or serving platter. Dust with a bit of powdered sugar, slice and serve.

BANANA CHOCOLATE CHIP CRUMB CAKE RECIPE

Steps:

• Preheat oven to 350 degrees and lightly spray a 9x13 pan with non-stick spray. Set aside.
• Combine softened butter, brown sugar and granulated sugar in a bowl and beat until well combined. I used a hand mixer but you can mix it by hand or with a stand mixer. Add mashed bananas, eggs, vanilla and sour cream, mix to combine.
• Add flour, baking powder, salt and stir until just combined {don't over mix}. Add milk chocolate chip and stir in by hand. Pour into the bottom of the greased 9x13 pan.
• In a small bowl combine all of the crumb mixture ingredients. Work the mixture together into small crumbs using a fork. Don't over work the mixture or you will get a paste and it will change the texture of the bread. Sprinkle the crumbs in an even and thick layer over the top of the banana bread batter. Bake for 35-40 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs or is clean. Serve warm or cool and cover. Store at room temperature for up to 3 days.

BANANA CHOCOLATE CHIP CRUMB CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees F. Grease an 8x8-inch or 9x9-inch baking pan. Set aside.
• In a medium bowl, toss the flour, cinnamon, baking soda, baking powder, and salt together. Set aside.
• Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed for about 1 minute until creamy. Scrape down the sides and the bottom of the bowl as needed.
• Switch the mixer to medium speed and beat in the sugar until combined. Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed.
• Add the mashed banana and yogurt and turn the mixer on high and beat for about 1 minute until creamy.
• Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until combined. Do not overmix.
• Streusel:
• Combine the cinnamon, brown sugar, semi sweet chocolate chips, and pecans into a small bowl.
• Layer half of the batter into the prepared baking pan. Top with half of the streusel. Repeat with the rest of the batter and streusel.
• Bake for 40 to 50 minutes, covering the cake with aluminum foil after 25 minutes to prevent the edges from browning too quickly. Bake until the center is baked through. Test doneness with a toothpick; if it comes out clean, the cake is done.
• Allow to slightly cool for 10 minutes before cutting.
• Serve and enjoy!

TOLL HOUSE CRUMBCAKE II

Steps:

• For the crumb topping: In a small bowl, combine 1 tablespoon flour, 1/2 cup brown sugar and 2 tablespoons butter. Stir in 1/2 cup nuts and 2 cups chocolate chips. Set aside.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, combine 2 cups flour, baking soda, baking powder and salt. Set aside.
• In a large bowl, cream 1/2 cup butter, 1 cup sugar and 1 teaspoon vanilla until light and creamy. Add eggs one at a time, beating well after each addition. Add flour mixture alternately with sour cream. Beat until smooth. Fold in 1 1/2 cups of chocolate chips.
• Spread batter into a 9x13 inch pan. Sprinkle topping evenly over batter. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until a toothpick inserted into cake comes out clean. Cool completely.

CHOCOLATE COOKIE CRUMB CAKE

Steps:

• Preheat the oven to 350 degrees F. Lightly butter the inside of a 9 inch springform pan. Line the bottom with a piece of parchment paper and lightly butter the paper. Set aside.
• In a large bowl, stir together the breadcrumbs, cookie crumbs, cocoa powder and milk. Allow the mixture to sit and hydrate for 5 minutes. Using a rubber spatula stir in the eggs, salt and baking powder until smooth and combined. Fold in the chocolate chips. Pour the batter into the prepared pan and bake for 25 to 30 minutes or until just barely set. Allow to cool completely in the pan before dusting with powdered sugar and serving with coffee or tea.

CHOCOLATE CHIP CRUMB CAKE

Steps:

• 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.
• 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.

CHOCOLATE CHIP CRUMB CAKE

Steps:

• Preheat oven to 350 degrees F. Spray a 9" square pan with cooking spray, or lightly grease bottom and sides. Set aside.
• Make the crumb topping. Mix the flour, brown sugar, cinnamon and salt together until fully combined. Add the melted butter and stir until fully incorporated. This will take a minute or two with a spoon, or you can use your hands to work it in more quickly.
• Once the mixture is fully combined, pat it down in the bowl with your hands or the back of a spoon so that it is tightly packed in the bowl. Place the bowl in the refrigerator while you mix up the cake batter.
• Make the cake. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
• Using a hand held electric mixer or the paddle attachment in a stand mixer, beat the butter and sugar for about 2 minutes until fully combined and fluffy.
• Add eggs, one at a time, mixing until combined after each addition.
• Whisk the milk and sour cream together in a liquid measuring cup. If they're still cool, you can microwave the mixture for 10 seconds to take any chill off. Just don't allow it to get warm at all.
• Add the sour cream/milk mixture to the butter mixture and beat until combined, scraping the sides and bottom of bowl as necessary throughout the entire mixing process.
• Gradually add the flour mixture and mix until fully combined. Do not over mix at this stage. Fold in the mini chips.
• Spread batter evenly into prepared pan.
• Remove crumb mixture from refrigerator and break up into various sized crumbs. Scatter evenly over cake batter.
• Sprinkle the top of the crumbs with mini chocolate chips. I used about 2 Tablespoons.
• With a flat hand, lightly press the crumbs into the batter. We're not trying to compress the batter, we're just giving them a little help to stick to the top.
• Bake for 35-40 minutes or until a toothpick inserted into center comes out with just a few moist crumbs. Take care not to over bake or you'll risk a dry cake.
• Allow to cool completely.

CHOCOLATE CHIP CRUMB CAKE MUFFINS

Steps:

• Preheat oven to 400 degrees and line a 12-cup muffin tin with muffin liners (the foil ones are my favorite, but any will do).

CHOCOLATE-CHIP PECAN CRUMB COFFEE CAKE

Steps:

• Preheat oven to 350°.
• Butter and flour a 13x9 inch baking pan.
• The topping: combine the butter, brown sugar, and pumpkin pie spice in a big bowl.
• With 2 knives, cut in the butter.
• Add in the flour and pecans; using your fingers, blend the flour and butter together to make large crumblike pieces.
• Add in the chocolate chips and quickly work them into the topping.
• The cake: sift the flour, baking powder, baking soda, salt, and pumpkin pie spice onto a large sheet of wax paper.
• In a mixing bowl, beat the butter with an electric mixer on medium speed until light and fluffy.
• Gradually add the sugars, continuing to beat until very light.
• Add the eggs one at a time, beating well after each addition.
• With the mixer on low speed, alternately beat in the flour mixture and the buttermilk, beating until the batter is just mixed.
• Add in the vanilla and mix.
• Spread the batter evenly in the prepared pan.
• Evenly sprinkle with the crumb topping, pressing it gently into the batter.
• Bake 40-45 minutes, or until the top of the cake is firm and the streusel is crisp and bubbling.
• A pick inserted into the center should come out clean.
• Let cool slightly in the pan on a wire rack.
• Serve warm, cut into squares.

CHOCOLATE CHIP CRUMB CAKE

Steps:

• Combine the dry ingredients (excluding chocolate) for the cake together in a medium bowl Combine the wet ingredients for the cake in a large bowl, stir.
• Mix the dry ingredientsinto the wet ingredients.
• Fold in the chocolate chips.
• Spread into a greased 9x13 pan.
• Mix topping ingredients together and sprinkle on top of cake.
• Bake at 350F 45-50 minutes.

CHOCOLATE CHIP LOAF CAKE

Steps:

• Preheat the oven to 350°F (177°C) and generously grease a 9×5 inch loaf pan.
• Whisk the flour, baking powder, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and beat on high speed for 1 minute, then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. The mixture will be very lumpy and appear curdled- that's ok. Pour the dry ingredients into the wet ingredients. Turn the mixer to low speed and as the mixer runs, slowly pour in the milk. Beat on low speed just until all of the ingredients are combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no large lumps at the bottom of the bowl. The batter will be slightly thick. Gently fold in the chocolate chips.
• Pour and spread batter evenly into prepared loaf pan.
• Bake for about 60-75 minutes or until a toothpick inserted in the center comes out clean. That time is a guideline- all ovens differ, so keep a close eye on the cake after 55 minutes. If the cake is browning too quickly on top, loosely tent with aluminum foil as it bakes.
• Cool cake in the pan set on a wire rack for at least 1 hour before removing from the pan. Feel free to continue cooling it directly on a wire rack or slice and enjoy then. (It will still be slightly warm.) You can drizzle the topping on the cake when the cake is still slightly warm after that 1 hour of cooling or wait until the cake has cooled completely to top it.
• Stir and melt chocolate chips and peanut butter together in a small saucepan over medium heat on the stove or in a heatproof bowl using the microwave. We usually use the microwave and melt in 30 second increments, stirring after each until smooth. Drizzle over cake. Topping sets into a fudge-like consistency after several hours.
• Cover leftovers tightly and store cake (with or without topping) at room temperature for 3 days or in the refrigerator for up to 1 week.

CHOCOLATE CHIP CRUMB CAKE

Steps:

• Preheat oven to 350 degrees F with a rack in the top third of the oven.
• Butter the bottom of a 9X9 baking pan then cut a piece of parchment so that its width fits in the bottom. Butter the parchment then lay it into the buttered bottom (butter side up) with the sides folding up and over each edge. These will act as handles to remove the baked cake. Butter the two remaining exposed sides of the pan.
• Sift the flour, baking powder, baking soda and salt into a medium bowl. Set aside.
• In the bowl of a stand mixer with the paddle attachment, cream butter for one minute until creamy.
• Add sugar and cream for two minutes. Batter at this point will be crumbly.
• With mixer running on low, add in one egg at a time, scraping the sides between additions.
• Scrape again and mix until batter is combined with no lumps.
• Add vanilla and mix.
• Alternate adding sour cream and the flour mixing after each addition just until combined.
• Scrape the sides of the bowl and mix once again - just enough to combine.
• Remove from mixer and fold in the chocolate chips with a rubber spatula then scrape the batter into the prepared pan.
• In a medium bowl, mix all of the topping ingredients and then crumble bits of it over the top of the batter. After mixing, the topping is not the usual topping texture. It is wet and stiff and when you crumble it over the top, it will not cover all of the batter. This is by design. As the cake bakes, the batter pokes through the parts that have no topping, giving a marble affect.
• Bake for 35 minutes or until a tooth pick inserted into the center comes out clean.
• Let cool on a rack completely.
• If using powdered sugar, dust the top of the cake with a sifter.
• Loosen up the sides without parchment by running a knife along the edge, then lift the entire cake out using the parchment handles and cut 3X3 into nine squares.
• Serve immediately.
• Refrigerate leftovers.

CHOCOLATE CHIP CRUMB CAKE

Steps:

• Preheat oven to 350 degrees. Coat a 9×13 baking dish with nonstick cooking spray and set aside.
• In the bowl of a stand mixer, beat the butter and sugars together until fluffy. Beat in the eggs and vanilla until smooth.
• In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon and salt.
• With the mixer on low speed, add half of the flour mixture to the creamed mixture until combined. Add the Greek yogurt and mix until combined. Beat in the remaining flour mixture. Fold in the chocolate chips. Pour the prepared batter into the baking dish.
• To make the crumb topping, combine all the ingredients in a small bowl and work together with a fork or your fingers. Sprinkle evenly over the cake batter. Bake 45-50 minutes, until a toothpick comes out clean.

CHOCOLATE CHIP CRUMB CAKE

Steps:

• For the crumbs: Put the flour, brown sugar, granulated sugar, cinnamon and salt in a mixing bowl and mix by hand. Pour in the butter and squeeze the crumbs tightly together, forming large or jumbo crumbs. Put the bowl in the refrigerator until the mixture is cold, 1 hour or overnight. (The crumbs can also be frozen for several weeks if wrapped airtight; defrost them for 15 to 20 minutes at room temperature before assembling the cake.)
• For the cake: Heat the oven to 350 degrees F. Butter a 9x13-inch baking dish.
• Sift the flour, sugar, baking soda and salt together into the bowl of a stand mixer fitted with the paddle attachment. On low speed, mix in the butter 1 tablespoon at a time. Mix in the almond paste. Add the eggs and yolks one at a time. Mix in the vanilla bean paste. Add the buttermilk, then cream the batter on medium-high speed until very light and fluffy, 2 to 3 minutes. Fold in the chocolate chips by hand.
• Scrape the batter into the buttered baking dish. Smooth the top, tap the dish on the countertop and top evenly with the crumbs. Bake 20 minutes, then rotate the cake and bake until a cake tester inserted into the center of the cake comes out clean, 25 to 30 minutes longer. (After the first 20 minutes, I cover the pan with foil to keep the crumbs from getting too dark.)
• Remove the baking dish from the oven and set it on a cooling rack for 20 minutes. Eating this cake warm from the oven is one of the best memories I have. The smell of cinnamon and sugar drives me crazy. Eat it for breakfast, warmed up for a snack, or serve it with warm caramel sauce and ice cream for dessert.
• The cake will keep for 2 to 3 days if stored in an airtight container at room temperature.

CHOCOLATE CHIP CRUMB CAKE

Steps:

• Preheat oven to 350°F. Spray 9-inch round cake pan with baking spray. Combine flour and brown sugar in large bowl. Cut in Blue Bonnet with pastry blender or 2 knives until mixture resembles coarse crumbs. Remove 1 cup of the crumb mixture; set aside for later use.
• Add baking soda and salt to remaining crumb mixture; mix well. Add yogurt, egg and vanilla with electric mixer on medium speed; beat one minute or until well blended. Pour into prepared pan. Sprinkle chocolate morsels, pecans and the reserved 1 cup crumb mixture.
• Bake 40-45 minutes, or until top is golden brown and wooden pick inserted in center comes out clean. Serve warm or at room temperature. Cut into 8 pieces; top each piece with a drizzle of chocolate sauce and ice cream, if desired.

CHOCOLATE CHIP ZUCCHINI CRUMB CAKE

Steps:

• Preheat oven to 325 degrees. Grease an 8 or 9-inch round cake pan.
• In a microwave safe bowl, melt the butter (about one minute). Add the remaining topping ingredients and mix with a fork; set aside.
• In a large bowl, whisk together the sugar, oil and eggs. Stir in the zucchini, pineapple and vanilla and mix well.
• In a medium bowl, whisk together the baking soda, baking powder, salt, cinnamon, nutmeg, ginger and flour. Stir into the zucchini mixture until just incorporated. Fold in the chocolate chips.
• Spread the batter evenly into the prepared pan. Bake for 20 minutes. Remove the pan from the oven and carefully sprinkle with the crumb topping. Return to oven and bake for an additional 20-25 minutes, or until a toothpick inserted in the center comes out clean.
• Cool the cake for 10 minutes, then invert (crumb side down) onto a clean plate. Invert again onto a cooling rack to cool for an additional 10-15 minutes.
• In a small bowl, combine the powdered sugar and milk until smooth. Drizzle over the cake before serving.