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39
BREAKFAST & BRUNCH
NONSTICK COOKING SPRAY
CRUMB
TOPPING:
1 CUP UNBLEACHED, ALL-PURPOSE
FLOUR
½ CUP PACKED LIGHT BROWN SUGAR
4 TABLESPOONS (½ STICK)
UNSALTED BUTTER, CUT INTO
SMALL CUBES
1 TEASPOON GROUND CINNAMON
½ CUP TOASTED PECANS OR
WALNUTS
¼ TEASPOON KOSHER SALT
½ TEASPOON PURE VANILLA EXTRACT
CAKE
:
3½ CUPS UNBLEACHED, ALL-PURPOSE
FLOUR
1 TEASPOON BAKING SODA
4 TEASPOONS BAKING POWDER
½ TEASPOON KOSHER SALT
1 STICK (8 TABLESPOONS) 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
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 13x9-inch cake
Approximate preparation time: 15 to 20 minutes, plus 45
minutes for baking
Preheat oven to 375°F. Coat a 13x9-inch 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 large work
bowl. Add the fl our, baking soda, baking powder and salt and
process 5 seconds to combine. Remove and reserve in a
separate mixing bowl. Reinsert the large work bowl on to the
base, with the large metal chopping blade still fi tted into the
bowl. Add the butter and sugar to the large work bowl 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 (based on 24 servings):
Calories 247 (43% from fat) | carb. 32g | pro. 4g | fat 12g
sat. fat 7g | chol. 36mg | sod. 218mg | calc. 41mg | fi ber 1g
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