Monday, August 19, 2013

Buttermilk Chocolate Chip Crumb Cake

  Yesterday, I baked this up! It was really good and perfect with my vanilla latte! Hope you enjoy it as much as Liam and I did!

Original recipe from Piggy's Cooking Journal.

Ingredients:

Cake
1 1/4 cup all purpose flour
1/4 cup cake flour
1 stick unsalted butter
3/4 tsp baking powder
1/4 tsp baking soda
3/4 cup mini bitter-sweet chocolate chips
3/4 cup sugar
1/2 cup buttermilk
2 eggs (room temperature)
1 1/2 tsp vanilla extract
1/2 tsp orange zest

Crumb Topping
3/4 cup all purpose flour
3/4 cup light brown sugar (packed)
3/4 cup cold butter (cut into chunks)
1 tsp vanilla extract

3/4 cup mini bitter-sweet chocolate chips (for sprinkling on top of cake)
Powdered sugar (for sifting on top of cake)

How to make it:

Preheat oven to 350 degrees F.
Lightly spray a loaf pan with non stick cooking spray, then line the pan with parchment paper.
To make topping, thoroughly mix the AP flour and sugar in a large bowl.
Drop chucks of cold butter, using a pastry cutter or table knife, cut the butter into the flour until it reduces to the size of large pearls.
Sprinkle the vanilla extract over, working with fingertips, knead the mixture together until moist, clumpy lumps are formed.
DO NOT overmix.
To make the cake, sift the AP flour, cake flour, baking powder, and baking soda.
Then toss 1 TBsp of the sifted flour mixture in a small bowl with the 3/4 cup chocolate chips.
Cream the butter in a bowl of an electric mixer for about 3 minutes.
Add in the orange zest, then add the sugar in 3 additions, beating for 1 minute after each portion is added.
Add in the egg and beat for 45 seconds.
Mix in the vanilla extract.
Alternately add in the sifted mixture in 3 additions with the buttermilk in 2 additions, beginning and ending with the sifted mixture. 
Scrape down the sides of the mixing bowl to ensure even mixing.
Stir in the chocolate chips.
Spoon the batter into the baking pan and spread evenly, smooth the top with a rubber spatula.
Sprinkle the streusel topping evenly on the cake batter, make sure that the whole surface is covered.
Bake the cake for 1 hour or until a toothpick inserted in the center of the cake turns out clean.
The baked cake should pull away slightly from the sides of the pan.
Remove the pan from the oven and sprinkle with the extra 3/4 cup chocolate chips evenly on top of the baked cake immediately.
Let the cake cool completely.
Peel off the parchment paper from the cake.
Sift some powdered sugar on top of the cake and ENJOY!

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