Yummy Chocolate Crumb Cake Recipes

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YUMMY CHOCOLATE CRUMB CAKE



Yummy Chocolate Crumb Cake image

Make and share this Yummy Chocolate Crumb Cake recipe from Food.com.

Provided by Dancer

Categories     Breads

Time 55m

Yield 12 serving(s)

Number Of Ingredients 9

2 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter, softened
1 egg
3/4 cup milk
1/2 cup chocolate syrup (I used hershey's)

Steps:

  • Heat oven to 350 degrees.
  • Grease 9-inch baking pan.
  • Stir together flour and sugar in large bowl.
  • Remove 1/2 cup mixture; set aside for topping.
  • Stir baking soda, baking powder and salt into remaining flour mixture.
  • Add butter, egg, milk and syrup; beat mixer until well blended.
  • Pour batter into greased pan.
  • Sprinkle reserved flour mixture over top.
  • Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
  • Serve warm or at room temperature.

OUTRAGEOUSLY BUTTERY CRUMB CAKE



Outrageously Buttery Crumb Cake image

This simple crumb cake is the BEST I ever tasted. The cake is so moist, and there is a ton of buttery crumb topping to die for. It's my aunt's recipe from the 1970's (hence the 1 pound of butter) and therefore of uttermost decadence, but oh so addictive! I've made this recipe so many times, with so many compliments. I basically eyeball the measurements now (I like a lot of cinnamon) but below is the original recipe.

Provided by rgilmore212

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Yellow Cake

Time 1h45m

Yield 16

Number Of Ingredients 10

1 (18.25 ounce) package yellow cake mix
⅔ cup water
3 eggs
½ cup butter, softened
1 ⅓ cups packed brown sugar
1 tablespoon ground cinnamon, or to taste
1 tablespoon vanilla extract
1 ½ cups butter
4 ½ cups all-purpose flour
1 tablespoon confectioners' sugar for dusting

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 12x18-inch jellyroll pan.
  • Beat the yellow cake mix, water, eggs, and 1/2 cup softened butter together with an electric mixer in a mixing bowl until thoroughly blended, about 2 minutes on medium speed. Pour the cake batter into the prepared jellyroll pan.
  • Bake in the preheated oven until the edges of the cake are light brown but the middle of the cake is still slightly gooey, 15 to 17 minutes.
  • While the cake is baking, mix together the brown sugar, cinnamon, vanilla extract, butter, and flour together in a large bowl until the mixture forms medium crumbs. Remove the cake from the oven, and press about 3/4 of the crumb topping onto the top of the almost-baked cake. Reserve the remaining topping.
  • Return the cake to the oven, and bake an additional 10 to 12 minutes, until the crumb topping is firm and the cake is cooked all the way through.
  • Remove the cake from the oven, and sprinkle with the remaining crumb topping. Let the cake cool to room temperature, and sprinkle with confectioners' sugar.

Nutrition Facts : Calories 559.3 calories, Carbohydrate 71 g, Cholesterol 96.5 mg, Fat 28 g, Fiber 1.5 g, Protein 6.5 g, SaturatedFat 15.5 g, Sodium 395.1 mg, Sugar 32.5 g

OLD FASHIONED CRUMB CAKE



Old Fashioned Crumb Cake image

A simple, moist mellow spiced crumb cake that is perfect for brunch or any other time. Long time family favorite.

Provided by WALLEN

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 35m

Yield 12

Number Of Ingredients 9

1 cup white sugar
1 ½ cups all-purpose flour
½ cup butter, cut into pieces
1 teaspoon ground cinnamon
½ teaspoon ground cloves
1 teaspoon baking soda
1 pinch salt
1 cup buttermilk
1 egg, lightly beaten

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.

Nutrition Facts : Calories 204.1 calories, Carbohydrate 29.8 g, Cholesterol 36.7 mg, Fat 8.4 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 5.1 g, Sodium 187.2 mg, Sugar 17.7 g

YUMMY CHOCOLATE CAKE



Yummy Chocolate Cake image

My husband and I are trying to eat lighter but still crave sweets. This moist, healthy chocolate cake really helps with that. With the rich frosting, it makes a decadent treat! -LaDonna Reed, Ponca City, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 16 servings.

Number Of Ingredients 10

1 package chocolate cake mix (regular size)
1 package (2.1 ounces) sugar-free instant chocolate pudding mix
1-3/4 cups water
3 large egg whites, room temperature
FROSTING:
1-1/4 cups cold fat-free milk
1/4 teaspoon almond extract
1 package (1.4 ounces) sugar-free instant chocolate pudding mix
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
Chocolate curls, optional

Steps:

  • Preheat oven to 350°. In a large bowl, combine cake mix, pudding mix, water and egg whites. Beat on low speed for 1 minute; beat on medium for 2 minutes. Pour into a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in center comes out clean, 12-18 minutes. Cool on a wire rack. , For frosting, place milk and extract in a large bowl. Sprinkle with a third of the pudding mix; let stand for 1 minute. Whisk pudding into milk. Repeat twice with remaining pudding mix. Whisk pudding 2 minutes longer. Let stand for 15 minutes. Fold in whipped topping. Frost cake. If desired, garnish with chocolate curls.

Nutrition Facts : Calories 184 calories, Fat 3g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 465mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

CLASSIC CHOCOLATE CHIP CRUMB CAKE



Classic Chocolate Chip Crumb Cake image

Provided by Dan Langan

Categories     dessert

Time 1h45m

Yield 12 servings

Number Of Ingredients 18

Nonstick cooking spray, for the pan
1 1/2 sticks (12 tablespoons) unsalted butter, melted
1 cup lightly packed (220 grams) light brown sugar
1 teaspoon pure vanilla extract
Heaping 1/4 teaspoon fine salt
1/4 teaspoon ground cinnamon
2 1/4 cups (290 grams) all-purpose flour
2 tablespoons mini chocolate chips
2 large eggs, at room temperature
1/4 cup buttermilk, at room temperature
3 tablespoons vegetable oil
2 teaspoons pure vanilla extract
1 cup plus 2 tablespoons (130 grams) cake flour
2/3 cup (130 grams) granulated sugar
1 1/4 teaspoons baking powder
1/4 teaspoon fine salt
6 tablespoons unsalted butter, cut into 6 cubes, at room temperature
3 tablespoons mini chocolate chips

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 (LIGHT)



Chocolate Chip Crumb Cake (Light) image

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

8 ounces smooth 5% fat ricotta cheese
1/3 cup vegetable oil or 1/3 cup butter
1 1/4 cups granulated sugar
2 large eggs
2 teaspoons vanilla
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup low-fat yogurt
1/2 cup semi-sweet chocolate chips
1/2 cup packed brown sugar
4 teaspoons unsweetened cocoa powder
1/2 teaspoon cinnamon

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

CHOCOLATE CHIP CRUMB CAKE



Chocolate Chip Crumb Cake image

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

2 cups all-purpose flour
1-1/3 cups sugar
2/3 cup butter, softened
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 large egg, room temperature, beaten
1 cup buttermilk
1/2 cup semisweet chocolate chips
1/2 cup chopped nuts

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 :

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