Mini Chocolate Chip Crumb Cake Recipes

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CLASSIC CHOCOLATE CHIP CRUMB CAKE

Provided by Dan Langan

Categories     dessert

Time 1h45m

Yield 12 servings

Number Of Ingredients 18



Classic Chocolate Chip Crumb Cake image

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.

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

CHOCOLATE CHIP CRUMB CAKE

Provided by Hedy Goldsmith

Time 2h30m

Yield 16 servings

Number Of Ingredients 17



Chocolate Chip Crumb Cake image

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.

1 3/4 cups cake flour
2/3 cup firmly packed dark brown sugar
2/3 cup granulated sugar
1 1/2 teaspoons ground cinnamon (I prefer Saigon cinnamon)
1/2 teaspoon kosher salt
6 tablespoons unsalted butter, melted
2 1/2 cups cake flour
1 cup granulated sugar
1/2 teaspoon baking soda
1 teaspoon kosher salt
6 ounces (1 1/2 sticks) unsalted butter, softened
4 tablespoons almond paste, at room temperature
2 large eggs, at room temperature
2 egg yolks, at room temperature
2 teaspoons vanilla bean paste or 4 teaspoons pure vanilla extract
2/3 cup full-fat buttermilk
12 ounces mini chocolate chips

CREAM FILLED CHOCOLATE CHIP CRUMB CAKE

I seriously can't decide which of the many layers are my favorite. I love the filling, the cake flavor was delicious and the crumbs kind of give it sort of a crunch. Everyone will be asking you for a second slice of this cake!

Provided by Nancy Johnson

Categories     Cakes

Time 1h5m

Number Of Ingredients 24



Cream Filled Chocolate Chip Crumb Cake image

Steps:

  • 1. Preheat oven to 350 degrees. Grease and flour 2- 9 inch pans.
  • 2. Make crumb mixture first. Mix ingredients together until crumbs form. This will be enough crumbs to cover the top of one of the layers.
  • 3. For cake, cream together butter, sugar, eggs, vanilla and milk. Add dry ingredients and mix well. Add chocolate chips last and mix well into the batter. Pour into the greased and floured pans. Spread crumbs on top of only one layer. Bake for 30-40 minutes, test for done.
  • 4. Once cake tests done, remove from oven and let cool completely. While cake is cooling, prepare the cream filling by combining all ingredients and mix until fluffy. Once the cake is completely cooled spread cream filling on the top of layer without crumbs.
  • 5. Place crumb layer on top of cream layer. Top off the cake by sprinkling confectioners sugar over the crumbs.

2 1/4 c all purpose flour
1 1/4 c sugar
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp vanilla
3 large eggs
3/4 c softened butter
1 c milk
2 Tbsp milk
1 c mini chocolate chips
CRUMBS
1/2 tsp cinnamon
1/2 c brown sugar
1/4 c white sugar
1/4 c softened butter
1/2 c flour
2 Tbsp cocoa powder
CREAM FILLING
4 Tbsp butter, softened
1 c confectioners sugar
1 tsp vanilla
1 Tbsp cocoa powder
1/4 c heavy whipping cream

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



Chocolate Chip Crumb Cake image

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.

2 cups flour
1 teaspoon baking powder
1 cup sugar
2 cups mini chocolate chips
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
3 eggs
1 cup sour cream
1 tablespoon flour
2 tablespoons butter (melted)
1/2 cup brown sugar
1/2 cup mini chocolate chip

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