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BREAKFAST & BRUNCH
Start your mornings with a cup of coffee and a piece of this delicious
crumb cake. Always let it cool completely before cutting to ensure
the perfect slice.
CHOCOLATE CHIP CRUMB CAKE
Makes one 8-inch square cake
Approximate preparation time: 15 to 20 minutes,
plus 45 minutes for baking
Preheat oven to 375°F. Coat an 8-inch square pan with
nonstick cooking spray.
Insert the small metal chopping blade into the small
work bowl of the Cuisinart
®
Food Processor. Add the
ingredients for the crumb topping to the work bowl
and pulse to incorporate, about 8 to 10 pulses.
Remove and reserve.
Insert the large metal chopping blade into the medium
work bowl. Add the flour, baking soda, baking powder
and salt and process 5 seconds to combine. Remove
work bowl and reserve. Insert the large metal chopping
blade into the large work bowl. Add the butter and
sugar and pulse to fully combine. Add the buttermilk,
sour cream, eggs and vanilla extract and process
ingredients for 15 seconds to combine. Add the dry
cake ingredients and pulse to incorporate, about 5
pulses. Stir in the chocolate chips.
Pour ingredients into prepared pan and spread the
crumb topping evenly on the top. Bake for about 40 to
45 minutes, until a cake tester comes out clean.
Nutritional information per serving:
Calories 200 (51% from fat)
|
carb. 20g
|
pro. 4g
|
fat 12g
|
sat. fat 6g
|
chol. 72mg
|
sod. 484mg
|
calc. 94mg
|
fiber 1g
NONSTICK COOKING SPRAY
CRUMB TOPPING:
2 CUPS UNBLEACHED,
ALL-PURPOSE FLOUR
1 CUP BROWN SUGAR
½ CUP UNSALTED BUTTER, CUT
INTO SMALL CUBES
2 TEASPOONS CINNAMON
1 CUP TOASTED PECANS OR
WALNUTS
½ TEASPOON SALT
1 TEASPOON PURE VANILLA
EXTRACT
CAKE:
3½ CUPS UNBLEACHED,
ALL-PURPOSE FLOUR
1 TEASPOON BAKING SODA
4 TEASPOONS BAKING POWDER
½ TEASPOON SALT
½ CUP UNSALTED BUTTER, ROOM
TEMPERATURE
½ CUP GRANULATED SUGAR
1 CUP BUTTERMILK
1 CUP SOUR CREAM
2 LARGE EGGS, LIGHTLY BEATEN
½ TEASPOON PURE VANILLA
EXTRACT
1 CUP CHOCOLATE CHIPS