Ingredients for Mini Chocolate Chip Crumb Cake
- Brown Sugar
- 2 1/2 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, softened
- Nuts
- Mini Chocolate Chip
- 2 teaspoons baking powder
- Baking Soda
- 1/2 teaspoon salt
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- Mini Chocolate Chips
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How to Make Mini Chocolate Chip Crumb Cake
- Preheat oven to 350°F (175°C).
- Grease a 13x9 inch baking pan with cooking spray and lightly dust with flour, or prepare a 24-cup muffin tin with liners.
- Prepare the topping: In a medium bowl, combine the topping ingredients (see below). Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a large bowl, whisk together the dry ingredients (flour, sugar, baking powder, salt).
- In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the mini chocolate chips.
- Pour the batter into the prepared pan. Sprinkle evenly with the crumb topping.
- Bake for 30-35 minutes for the 9x13 inch cake, or 15-18 minutes for muffins, or until a wooden skewer inserted into the center comes out clean. Do not overbake!
- Let cool slightly in the pan before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
70g
Fat
35g
Carbs
8g
