Chocolat Chip Crumb Cake Recipes

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:

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

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:

• 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.

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

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.

THE ORIGINAL CHOCOLATE CHIP COOKIE CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
• Stir flour, baking soda, and salt together in a bowl.
• Beat butter, white sugar, and brown sugar together in a bowl with an electric mixer until light and fluffy, 3 to 5 minutes. Beat eggs and vanilla into butter mixture until smooth. Gradually stir flour mixture into butter mixture until just combined. Stir in chocolate chips and nuts. Spread cookie batter into prepared pan.
• Bake in the preheated oven until golden and the cake springs back when lightly pressed, 20 to 25 minutes. Cool before cutting into 2-inch squares.

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.