Cuisinart FP-14DC manual Chocolate Chip Crumb Cake, Remove and reserve

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 the perfect slice..

nonstick cooking spray

Crumb Topping:

2cups unbleached, all-purpose flour

1cup brown sugar

½cup unsalted butter, cut into small cubes

2teaspoons cinnamon

1cup toasted pecans or walnuts

½teaspoon salt

1teaspoon pure vanilla extract

Cake:

3½ cups unbleached, all-purpose flour

1teaspoon baking soda

4teaspoons baking powder

½ teaspoon salt

½cup unsalted butter, room temperature

½cup granulated sugar

1cup buttermilk

1cup sour cream

2large eggs, lightly beaten

½teaspoon pure vanilla extract

1cup chocolate chips

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

BREAKFAST & BRUNCH 19