Chocolate Chip Crumb Cake Food

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:

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

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.

CREAM FILLED CHOCOLATE CHIP CRUMB CAKE

Steps:

• 1. Preheat oven to 350 degrees. Grease and flour 2- 9 inch pans.
• 2. Make crumb mixture first. Mix ingredients together until crumbs form. This will be enough crumbs to cover the top of one of the layers.
• 3. For cake, cream together butter, sugar, eggs, vanilla and milk. Add dry ingredients and mix well. Add chocolate chips last and mix well into the batter. Pour into the greased and floured pans. Spread crumbs on top of only one layer. Bake for 30-40 minutes, test for done.
• 4. Once cake tests done, remove from oven and let cool completely. While cake is cooling, prepare the cream filling by combining all ingredients and mix until fluffy. Once the cake is completely cooled spread cream filling on the top of layer without crumbs.
• 5. Place crumb layer on top of cream layer. Top off the cake by sprinkling confectioners sugar over the crumbs.

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:

• 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 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:

• 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 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 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.

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!

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.

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.

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 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.

MINI CHOCOLATE CHIP CRUMB CAKE

Steps:

• Preheat oven to 350 degrees.
• Spray 13 x 9 pan with Pam and sprinkle with flour.
• Or make 24 muffins.
• Mix topping ingredients (first 5 ingredients), cutting in butter to small pieces the size of peas -- and set aside.
• Mix dry ingredients and set aside.
• Cream butter and sugar until light and fluffy.
• Add eggs and vanilla and mix well.
• Add flour alternately with sour cream beginning and ending with flour.
• Add mini chips.
• Pour into 13 x 9 pan and sprinkle topping over.
• Bake at 350 for 30 to 35 minutes or 15 minutes for muffins. Do not overbake!

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.