Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, cinnamon crumb cake with chocolate chips and pecans. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Cinnamon crumb cake with chocolate chips and pecans is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Cinnamon crumb cake with chocolate chips and pecans is something that I’ve loved my whole life. They’re nice and they look fantastic.
Great recipe for Cinnamon crumb cake with chocolate chips and pecans. Stumbled across this very easy recipe on the Internet years ago and has been my go-to cake recipe ever since. Looks like nothing but it's as compulsively eatable as it is easy to make.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have cinnamon crumb cake with chocolate chips and pecans using 16 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Cinnamon crumb cake with chocolate chips and pecans:
- Prepare Cake
- Make ready 1 1/2 cups all purpose flour
- Prepare 1/2 cup sugar
- Take 2 1/2 tsp baking powder
- Prepare 1/2 tsp salt
- Make ready 1/4 cup vegetable oil (I used canola)
- Get 3/4 cup milk
- Prepare 1 egg
- Make ready 1/2 cup chocolate chips, lightly coated in flour
- Take Cinnamon topping
- Take 1/3 cup all purpose flour
- Take 1/2 cup sugar
- Make ready 1/4 cup butter, softened
- Take 3/4 tsp cinnamon
- Take Pecans (optional)
- Get 1/2 cup pecans, toasted and chopped
Chocolate Cinnamon Crumb Cake by Chef Laura Frankel, LaurasKosherKitchen.com. My husband, Dennis Wasko, who is also a chef, and must have his cake and eat it too, even during Passover, created this recipe. He sprang it on me with no warning and certainly not during the chag. He knows all too well of my dislike for matzo and all dishes matzo related.
Instructions to make Cinnamon crumb cake with chocolate chips and pecans:
- Preheat oven to 375f/190c. Grease and flour a 9" cake tin (tap out any excess flour), and set aside.
- In a large bowl, whisk together dry ingredients.
- In a separate bowl, beat together wet ingredients.
- Add wet ingredients to the dry and whisk until smooth. Note: you can add the chocolate chips at this point and mix them in, though I prefer to top the batter with them after I pour it into the cake tin.
- For the cinnamon topping, simply combine all the ingredients.
- Pour cake batter into the pan. Then, if you haven't added them yet, top with chocolate chips (coating the chips in flour suspends them in the batter and keeps them from all sinking to the bottom), followed by the cinnamon mix. DO NOT top with the pecans yet because they will burn in the cooking (I speak from experience).
- Bake for 20-25 minutes. When fully cooked (I do the clean toothpick test), remove from the oven and place on a wire rack. Top it with pecans while still hot. Let the cake cool fully before serving.
My Cinnamon Crumb Cake Recipe is perfect for breakfast, brunch, dessert, or a mid-afternoon pick-me-up. That's my favorite time to cut a piece and savor every bite. This easy coffee cake recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly. Pinch and smear mixture between your fingers until butter is evenly incorporated and mixture starts to clump together. Cover and chill until ready to use (up.
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