CHOCOLATE CHIP CRUMB CAKE
Chocolate Chip Crumb Cake, a delicious cake filled with chocolate chips and topped with an amazing chocolate chip crumb topping.
Provided by Rosemary Molloy
Categories Dessert
Time 1h20m
Number Of Ingredients 16
Steps:
- Pre-heat oven to 350F (180C). Lightly grease and flour a 9x5 inch (23 x 10 cm) loaf pan.
Nutrition Facts : Calories 436 kcal, ServingSize 1 serving
CLASSIC CHOCOLATE CHIP CRUMB CAKE
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-inch square baking pan with nonstick cooking spray and line it with parchment.
- For the crumb topping: Combine the melted butter, brown sugar, vanilla, salt and cinnamon in a medium bowl. Stir in the all-purpose flour just until the mixture is crumbly (some dryer bits may remain--that's OK). Toss the mini chocolate chips with the crumb topping and set aside.
- For the cake: Combine the eggs, buttermilk, oil and vanilla in a liquid measuring cup and whisk to break up the eggs. Set aside.
- Combine the cake flour, granulated sugar, baking powder and salt in the bowl of a stand mixer fitted with the paddle attachment and whisk by hand or mix on low speed until combined, about 30 seconds.
- With the mixer running on low speed, add the cubed butter and mix until all of the butter is incorporated into the dry ingredients and the mixture resembles breadcrumbs. With the mixer still running on low speed, add the egg mixture and mix until moistened. Stop and scrape the bowl and paddle, then mix on medium-high speed for 30 seconds.
- Pour the batter into the prepared pan and sprinkle 2 tablespoons of the mini chocolate chips over the top. Scatter the crumb topping mixture evenly over the cake batter, then scatter the remaining 1 tablespoon of the chips over top.
- Place the baking pan on a rimmed baking sheet to prevent over-browning. Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs, 43 to 46 minutes. An easy way to test crumb cake is to nudge some of the crumbs away with the toothpick then insert the toothpick into the cake below. Let cool in the pan until barely warm before slicing.
CHOCOLATE CHIP CRUMB CAKE
Provided by Hedy Goldsmith
Time 2h30m
Yield 16 servings
Number Of Ingredients 17
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 (LIGHT)
Yummy! Delicious! Light! Not too sweet - just perfect! Another great recipe from R. Reisman. I replaced the yogurt by low fat sour cream and it was still delicious!
Provided by Redsie
Categories Breads
Time 55m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Spray a 9-inch Bundt pan with cooking spray.
- In a large bowl, beat together ricotta, oil, and sugar, mixing well. Add eggs and vanilla; mix well.
- In another bowl, combine flour, baking powder, and baking soda; add to ricotta mixture in batches, alternating with the yogurt, mixing just until incorporated. Stir in chocolate chips. Pour half the batter into prepared pan.
- To make filling: In a small bowl, combine brown sugar, cocoa, and cinnamon. Sprinkle half over the batter in the pan. Add remaining batter and top with remaining filling.
- Place pan in the centre of the oven and bake for 35 to 40 minutes, or until a tester inserted in the centre comes out dry.
- Let the pan cool on a wire rack. After cake has cooled, sprinkle with icing sugar, if desired.
- Tips:A 9-inch springform pan can be used instead of a Bundt pan; check the cake at 30 to 40 minutes to see if it needs to bake a few minutes longer.
Nutrition Facts : Calories 238.6, Fat 8.9, SaturatedFat 3.1, Cholesterol 34.4, Sodium 117.2, Carbohydrate 36.4, Fiber 0.8, Sugar 26.1, Protein 4.5
CHOCOLATE CHIP COFFEE CAKE WITH COCOA CRUMBS
This sour cream coffee cake shows off a rich, dark chocolate topping and conceals a layer of decadent chocolate chips.
Provided by Food Network Kitchen
Time 1h50m
Yield 8
Number Of Ingredients 16
Steps:
- Combine the flour, brown sugar, cocoa powder, cinnamon, and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the chocolate chips on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
CHOCOLATE CHIP CRUMB CAKE
I just made this for the first time and it's fabulous. It has to be the most moist crumb cake I've ever had. I found this in a issue of Womans World.
Provided by Boca Pat
Categories Breads
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Cake: Preheat oven to 350.
- Butter and flour 9 x 3 springform pan; combine first 5 ingredients.
- At med-hi speed beat butter and sugar until fluffy; on low, beat in eggs; alternately beat in flour mixture and milk; beat in sour cream; stir in chips; spoon into pan Bake 40 minutes CRUMBS: meanwhile stir together flour, br.
- sugar, butter& cinnamon until large crumbs form; sprinkle over cake Bake 35-40 minutes, cover with foil if browning too quickly; cool in pan; remove side of pan; drizzle cake with frosting, if desired.
Nutrition Facts : Calories 718.2, Fat 34.7, SaturatedFat 21, Cholesterol 144.7, Sodium 423.3, Carbohydrate 95.4, Fiber 2.5, Sugar 49.1, Protein 9.7
CHOCOLATE CHIP CRUMB CAKE
this was always a hit at my house growing up. I like it hot out of the oven or any other time, day or night. Great with a big glass of milk.
Provided by Miss Erin C.
Categories Breads
Time 1h
Yield 1 nine x thirteen cake
Number Of Ingredients 13
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.
More about "chocolate chip crumb cake light food"
CHOCOLATE CRUMB CAKE RECIPE | HERSHEYLAND
From hersheyland.com
Servings 1Total Time 49 minsCategory Tags
- Stir together flour and sugar in large bowl. Remove 1/4 cup mixture; set aside for topping. Stir baking soda, baking powder and salt into remaining flour mixture. Add butter, egg, milk and syrup; beat until well blended. Pour batter into prepared pan. Sprinkle reserved flour mixture over top.
- Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. (Cake will have a very slight sink in the center). Serve warm or at room temperature.
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