CHOCOLATE CHIP STREUSEL PUMPKIN CAKE
The best pumpkin cake studded with chocolate chips and topped with a crumbly, sweet streusel topping. This chocolate chip streusel pumpkin cake is a fun twist to traditional pumpkin cake and oh so good!
Provided by Jessica - Together as Family
Categories Dessert
Time 50m
Number Of Ingredients 18
Steps:
- Heat oven to 350 degrees. Prepare a 9x13 baking dish and spray with cooking spray or line with parchment paper.
- In a small mixing bowl, combine the flour, cinnamon pumpkin pie spices, baking soda, and salt. Stir with a wire whisk to break up clumps.
- In a bowl of a stand mixer, or a mixing bowl with a handheld blender, cream together the butter, granulated sugar, and brown sugar. Once fluffy and combined, add the egg and vanilla extract. Blend together. Add the pumpkin and beat together until combined together.
- Add the dry ingredients into the wet mixture and beat on low speed just until combined. Add the chocolate chips and mix together.
- Spread the pumpkin cake batter into the prepared pan. It's a thick batter so you may have to use the back of a spoon to spread it. It helps if you drop it all over the dish instead of just one big pile in the middle.
- Prepare the streusel topping: Mix flour, quick oats, brown sugar, and cinnamon in a small bowl. Add the small cubed cold butter and use your hands or a pastry cutter to blend it until it resembles coarse, wet sand. This takes about 2-3 minutes to do, so don't be alarmed if it does not happen right away. The mixture should "look wet" (but it won't be wet, it will be more crumbly) and be combined.
- Cook for 35-40 minutes. Mine was done at 35 minutes. You need to stick a toothpick in the middle to see if it's done. A toothpick inserted in the middle should come out with moist crumbs on it. Not wet batter!
- Let cool in pan for 1 hour so it's easy to cut into clean slices. Keep leftovers covered at room temperature. The fridge tends to dry this out because of the streusel.
CHOCOLATE CHIP PUMPKIN CAKE
It's surprising how perfectly chocolate and pumpkin combine in this two-toned firm cake. This flavorful mixture of ingredients really does take the cake! -Laurene Hunsicker, Canton, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and cinnamon; add to the creamed mixture alternately with pumpkin, beating well after each addition. Fold in chocolate chips. , Divide batter in half. Stir melted chocolate into one portion. In a well-greased 10-in. fluted tube pan, sprinkle 1/2 cup pecans. Spoon chocolate batter over pecans; top with pumpkin batter. Sprinkle with remaining pecans., Bake at 325° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 494 calories, Fat 25g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 239mg sodium, Carbohydrate 68g carbohydrate (44g sugars, Fiber 5g fiber), Protein 6g protein.
CONTEST-WINNING CHOCOLATE CHIP PUMPKIN BREAD
A touch of cinnamon helps blend the flavors in this tender pumpkin chocolate chip bread. And since the recipe makes two loaves, you can send one to a bake sale and keep one at home for your family to enjoy. -Lora Stanley, Bennington, Kansas
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (16 pieces each).
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips., Pour into 2 greased 8x4-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 234 calories, Fat 13g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 123mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
PUMPKIN STREUSEL COFFEE CAKE
There are times when using a cake mix as the base of a recipe not only speeds things up but also works well, and this is one of them! Enjoy this tender and moist pumpkin streusel cake with a dollop of freshly whipped cream.
Provided by lutzflcat
Categories Desserts Cakes Coffee Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray and set aside.
- Combine brown sugar, flour, and pumpkin pie spice in a medium bowl. Add butter cubes, and use a fork or pastry blender to mix ingredients together until it resembles coarse crumbs.
- Combine cake mix and butter in a large bowl and beat with an electric mixer on medium speed until well combined. Add eggs, one at at a time, mixing well after each addition. Add pumpkin puree and cinnamon to the bowl, and mix until well blended, about 3 minutes. Stir in pecans.
- Pour batter into the prepared pan, spreading evenly. Sprinkle streusel topping over the batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Allow the cake to cool for about 5 minutes before serving.
Nutrition Facts : Calories 339.1 calories, Carbohydrate 44.8 g, Cholesterol 67.6 mg, Fat 16.5 g, Fiber 2.1 g, Protein 4.6 g, SaturatedFat 6.2 g, Sodium 343.4 mg, Sugar 25.9 g
PUMPKIN BREAD WITH CHOCOLATE CHIP STREUSEL
This pumpkin quick bread is everything you love about the traditional version, but with a ribbon of spiced-chocolate-nut streusel running through the center and topped with more of the same. We like ours served with a scoop of vanilla ice cream.
Provided by Melissa Clark
Categories breads, quick breads, dessert, side dish
Time 1h30m
Yield One 9-inch loaf (8 to 10 servings)
Number Of Ingredients 19
Steps:
- Heat the oven to 350 degrees. Grease and flour a nonstick 9-inch loaf pan. (Or, if the pan is not nonstick, line with parchment paper and butter the paper.)
- Prepare the streusel: In a bowl, combine the brown sugars, nuts, cinnamon and ginger. Cut in butter with pastry blender or your fingers until mixture is crumbly. Divide the mixture in half and add the chocolate chips to one half. Leave the other plain and set it aside for the topping.
- In a separate bowl, combine the flour, cinnamon, baking soda and salt.
- In the bowl of an electric mixer, beat sugars and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream, rum and vanilla extract; mix well. Gradually beat in flour mixture.
- Spoon half of the batter into pan. Sprinkle the chocolate chip streusel over the batter, not allowing streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan. Sprinkle remaining streusel on the top.
- Bake for about 40 to 50 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Unmold and cool completely.
Nutrition Facts : @context http, Calories 348, UnsaturatedFat 6 grams, Carbohydrate 47 grams, Fat 16 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 238 milligrams, Sugar 31 grams, TransFat 0 grams
CHOCOLATE CHIP STREUSEL CAKE
Make and share this Chocolate Chip Streusel Cake recipe from Food.com.
Provided by Caryn
Categories Dessert
Time 1h5m
Yield 1 twelve cup bundt cake
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Generously grease 12-cup bundt cake pan.
- Mix flour, brown sugar, cinnamon, and 1/4 cup butter until crumbly.
- Stir in chocolate chips; set aside.
- Blend cake mix (dry), eggs, water, and 1/2 cup butter in large mixer bowl on low speed, scraping bowl constantly, until moistened, about 1/2 minute.
- Beat on medium speed, scraping bowl frequently, 3 minutes.
- Do Not Overbeat!
- Pour half of the batter into the prepared pan; sprinkle with reserved crumbly mixture.
- Pour remaining batter over crumbly mixture.
- Bake 40 to 45 minutes or until a wooden toothpick inserted in center of cake comes out clean.
- Cool 20 minutes; invert on wire rack.
- Remove pan; cool cake completely.
- Sprinkle with powdered sugar if desired.
PUMPKIN BABKA WITH CHOCOLATE STREUSEL
Pumpkin babka with chocolate streusel is perfect for Thanksgiving or to use up leftover pumpkin puree.
Provided by AllieGeekPi
Categories Fruits and Vegetables Vegetables Squash
Time 2h6m
Yield 8
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
- Mix 1/4 cup light brown sugar, dark brown sugar, walnuts, 1 teaspoon cinnamon, and 1/4 teaspoon ginger together in a bowl. Cut in 1 1/2 teaspoon butter with a pastry blender until mixture is crumbly. Divide streusel mixture between two bowls. Mix chocolate chips into one bowl.
- Combine 1/2 cup butter, 1/2 cup light brown sugar, and white sugar in a large bowl; beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin puree, sour cream, dark rum, and vanilla extract; mix well.
- Combine flour, 1 teaspoon cinnamon, baking soda, and sea salt in a bowl. Beat gradually into the pumpkin mixture until batter is smooth.
- Spoon half of the batter into the prepared pan. Sprinkle chocolate chip streusel over batter, keeping it away from the sides of the pan. Spoon remaining batter on top, spreading it to the edges of the pan. Sprinkle remaining streusel on top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Transfer pan to a wire rack; let cool for 30 minutes. Invert cake onto the wire rack to cool completely.
- Melt bittersweet chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Drizzle over the top and side of the cake. Chill cake until chocolate is set, about 20 minutes.
Nutrition Facts : Calories 494.1 calories, Carbohydrate 67.7 g, Cholesterol 85.6 mg, Fat 23.1 g, Fiber 2.7 g, Protein 6.2 g, SaturatedFat 12.7 g, Sodium 444.5 mg, Sugar 46.1 g
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