Chocolate Chip Crumb Cake Recipe

March 28, 2023 Post a Comment

Chocolate Chip Crumb Cake The Merchant Baker from www.themerchantbaker.com

Description

This Chocolate Chip Crumb Cake is a classic and delicious dessert. It is a wonderful combination of a moist and fluffy cake, loaded with chocolate chips and topped with a delicious crumb topping. The cake is perfect for any occasion, whether it's a birthday, holiday, or just a regular day. The chocolate chips add a delicious sweetness to the cake, and the crumb topping adds a nice crunchy texture. This cake is sure to be a hit with everyone who tries it!

Ingredients

For the cake:

-2 cups all-purpose flour

-1 teaspoon baking powder

-1/2 teaspoon baking soda

-1/4 teaspoon salt

-3/4 cup butter, melted

-1 cup granulated sugar

-2 large eggs

-1 teaspoon vanilla extract

-1/2 cup buttermilk

-1/2 cup semi-sweet chocolate chips

For the crumb topping:

-1/2 cup all-purpose flour

-1/3 cup packed light brown sugar

-1/4 teaspoon ground cinnamon

-1/4 cup butter, melted

-1/2 cup chopped walnuts

Instructions

1. Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking pan.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and mix to combine.

4. Add the dry ingredients to the wet ingredients in three batches, alternating with the buttermilk. Mix just until incorporated. Do not overmix.

5. Fold in the chocolate chips. Pour the batter into the prepared pan.

6. To make the crumb topping, combine the flour, brown sugar, and cinnamon in a medium bowl. Add the melted butter and mix until crumbly. Add the walnuts and mix until incorporated. Sprinkle the crumb topping over the cake batter.

7. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 15 minutes before serving.

Equipment

-9x13 inch baking pan

-Medium bowl

-Large bowl

-Whisk

-Electric mixer

-Measuring cups and spoons

-Toothpick

Notes

-Make sure to measure your ingredients accurately. Too much or too little of an ingredient can change the texture and flavor of the cake.

-If the cake starts to brown too quickly, cover it loosely with a piece of aluminum foil and continue baking.

-If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk. Let it sit for 10 minutes before using.