Classic Chocolate Chip Crumb Cake Food

CHOCOLATE CHIP COFFEE CAKE WITH COCOA CRUMBS

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.

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 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 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.

OLD FASHIONED CRUMB CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking pan or casserole dish.
• Combine sugar, flour and butter. Use a fork to cut butter in until mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture to use as topping.
• To the remaining flour mixture, add cinnamon, cloves, baking soda and salt. Lightly stir in the buttermilk and egg. Pour batter into prepared pan. Sprinkle cake with reserved topping.
• Bake in preheated oven for 25 minutes, until a toothpick inserted into center of the cake comes out clean.

NEW YORK CRUMB CAKE

Steps:

• Place rack in center of oven, and preheat oven to 325°F Lightly brush a 9-by-12 1/2-inch baking pan with canola oil, dust with flour, and tap to remove excess. Set aside.
• In a medium bowl, sift together 1 1/2 cups flour, the granulated sugar, baking powder, and salt; set aside.
• In a second bowl, whisk together the egg, milk, canola oil, and vanilla.
• Using a rubber spatula, fold dry ingredients into egg mixture.
• Spread batter evenly into prepared pan, and set aside.
• In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon.
• Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form.
• Top batter evenly with crumb topping.
• Bake for 35 to 40 minutes or until the cake tests done.
• Turn the pan once during baking.
• Transfer pan to a wire rack to cool.
• Dust with confectioners' sugar.
• Using a serrated knife or bench scraper, cut into 3-inch squares, and serve. Note: This cake can be stored, refrigerated, in an airtight container for up to 3 days.

CHOCOLATE CRUMB CAKE

Steps:

• Preheat oven to 375 degrees.
• Spray a non-stick 8 inch round cake pan with non-stick cooking spray and set aside.
• Add cake mix and remaining ingredients for the cake to a medium sized mixing bowl.
• With electric mixer, beat on medium speed 2 minutes or until thoroughly mixed and batter is smooth.
• Pour batter into prepared pan and bake in preheated oven for 30 to 35 minutes or until toothpick inserted off center comes out clean.
• Cool on a rack for 10 minutes, invert onto wire rack and cool completely before frosting.
• For the frosting, add all ingredients except milk to a medium size bowl.
• Beat until creamy adding milk 1 teaspoon at a time until desired spreading consistency.
• Garnish as desired, strawberries make a nice garnish.

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 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 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).

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!

NUTTY PISTACHIO-CHIP MUFFINS

Steps:

• Preheat the oven to 425 degrees F. Lightly spray two 12-cup muffin pans with nonstick cooking spray. Place a muffin liner in each of 12 of the cups, leaving 1 cup unlined next to each lined cup to promote even baking.
• Whisk together the flour, brown and granulated sugars, baking powder and salt in a large bowl, breaking up any lumps of sugar; set aside.
• Whisk together the eggs, buttermilk, butter, oil, orange zest and vanilla in a medium bowl.
• Make a well in the center of the dry ingredients and pour in the liquid ingredients. Stir gently with a rubber spatula until fully combined. Reserve 1/4 cup of the pistachios and 1 tablespoon of the chocolate chips for topping, then fold the rest into the batter. Divide the batter among the 12 lined cups, leaving the unlined cups empty. Spread the batter with a spoon to the edges of the paper liners.
• Sprinkle the reserved pistachios and chocolate chips evenly over the muffins, then sprinkle the tops with the turbinado sugar.
• Place the muffin pans in the oven and reduce the oven temperature to 375 degrees F. Bake until a toothpick inserted in the center of the muffins comes out with a few moist crumbs attached, 26 to 28 minutes. Let the muffins cool in the pans on a wire rack for about 10 minutes. Carefully remove each muffin and let cool on the rack.