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Cinnamon crumb cake with chocolate chips and pecans is one of the most well liked of current trending foods on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Cinnamon crumb cake with chocolate chips and pecans is something which I’ve loved my entire life. They’re fine and they look wonderful.
This freeze-with-ease cinnamon crumb cake can be completed a month in advance. Prepare Crumb Topping: In small bowl, mix pecans, brown sugar, flour, and cinnamon until well blended. With fingertips, work in butter until mixture resembles marbles.
To get started with this particular recipe, we must first prepare a few components. You can cook cinnamon crumb cake with chocolate chips and pecans using 16 ingredients and 7 steps. Here is how you cook that.
Composition needed to make Cinnamon crumb cake with chocolate chips and pecans:
- Cake
- 1 1/2 cups all purpose flour
- 1/2 cup sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup vegetable oil (I used canola)
- 3/4 cup milk
- 1 egg
- 1/2 cup chocolate chips, lightly coated in flour
- Cinnamon topping
- 1/3 cup all purpose flour
- 1/2 cup sugar
- 1/4 cup butter, softened
- 3/4 tsp cinnamon
- Pecans (optional)
- 1/2 cup pecans, toasted and chopped
These little cakes are the perfect snacks for friends and family. You can make a large batch and freeze them too. Take them on a picnic, or just keep them in the house for those between-meal. All Reviews for Easy Chocolate Chip Coffee Cake.
Directions to serve 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.
Next time I may even substitute the chocolate chips for apple because I think that would be a god combination with the pecans and cinnamon.or maybe a combination of white chocolate chips and apple? In fact, think of the cake solely as a delivery method to get the crumb to your mouth. And it's not for the feint of heart. In fact, if you haven't recently been cleared by. Using our delicious Cinnamon Swirl Crumb Cake and Muffin Mix, Malia Hasegawa from the Krusteaz Test Kitchen shows you how to make it your own, adding apples.
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