Chocolate Chip Crumb Cake - Cuisinart FP-14DC Recipe Booklet

CHOCOLATE CHIP CRUmB CAKE

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
nonstick cookinG spray
c t :
rumb oppinG
2
cups unbleached
-
all purpose flour
1
cup brown suGar
½
cup unsalted butter
into small cubes
2
teaspoons cinnamon
1
cup toasted pecans or
walnuts
½
teaspoon salt
1
teaspoon pure vanilla
extract
c :
ake
3½
cups unbleached
-
all purpose flour
1
teaspoon bakinG soda
4
teaspoons bakinG powder
½
teaspoon salt
½
cup unsalted butter
temperature
½
cup Granulated suGar
1
cup buttermilk
1
cup sour cream
2
larGe eGGs
½
teaspoon pure vanilla
extract
1
cup chocolate chips
,
,
cut
,
,
room
,
liGhtly beaten
the perfect slice .
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
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)
|
sat. fat 6g chol. 72mg
BREAKFAST & BRUNCH
Food Processor. Add the
®
| |
carb. 20g pro. 4g
| |
sod. 484mg calc. 94mg
| |
fat 12g
|
fiber 1g
19