CHOCOLATE CHIP CRUMB CAKE
The recipe goes back to the early '50s, when my husband and his brother farmed together. We wives had to have lunches ready most any time of day, and the cake was easy to make and have on hand...with no frosting to fuss with!
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12-16 servings.
Number Of Ingredients 11
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.
Nutrition Facts :
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
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.
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 COFFEE CAKE
A tasty sour cream coffee cake with a streak of chocolate chips in the middle.
Provided by Kerrilyn Blood
Categories Desserts Cakes Coffee Cake Recipes
Time 55m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 381.2 calories, Carbohydrate 54.9 g, Cholesterol 59.8 mg, Fat 17 g, Fiber 1.6 g, Protein 5 g, SaturatedFat 10.1 g, Sodium 244.2 mg, Sugar 32.8 g
CHOCOLATE CHIP APPLE CAKE
Apples add moistness to the spicy chocolate batter and chocolate chips further enhance the chocolate flavor.
Provided by Carol
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Yield 14
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour one 9 or 10 inch tube pan.
- In a large bowl cream the butter or margarine with the sugar. Beat in the eggs then add the water and the vanilla.
- Stir the flour, cocoa, baking soda, ground cinnamon and ground nutmeg together. Beat this mixture into the creamed mixture. Stir in the chopped apples and the semisweet chocolate chips. Pour the batter into the prepared pan.
- Bake at 325 degrees F (165 degrees C) for 1 hour and 15 minutes or until the cake tests done when a toothpick is inserted near the center. Transfer to a rack to cool. Makes about 16 servings.
Nutrition Facts : Calories 396.1 calories, Carbohydrate 56.5 g, Cholesterol 74.7 mg, Fat 18.3 g, Fiber 2.1 g, Protein 4.5 g, SaturatedFat 10.9 g, Sodium 200.5 mg, Sugar 37.3 g
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
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