Boardwalk Bakery Chocolate Chip Crumb Cake
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 22.18 ml sifted cake flour
- 9.85 ml sifted cake flour
- 236.59 ml cornstarch
- 2.46 ml baking powder
- 354.88 ml granulated sugar
- 295.73 ml butter, at room temp (2 1/2 sticks)
- 6.16 ml pure vanilla extract
- 2.46 ml lemon extract
- 4 large eggs
- 236.59 ml semi-sweet chocolate chips
directions
- Preheat oven to 350 degrees F. Lightly grease and flour three 3" x 5" mini loaf pans.
- In a medium bowl combine 1 cup plus 2 teaspoons of the cake flour with the cornstarch and baking powder.
- In a medium bowl, using and electric mixer beat 1 cup sugar and 1 cup plus 2 table spoons of the butter, 1/2 teaspoon vanilla, and the lemon extract for about 5 minutes or until light and creamy. Add the eggs one at a time, beating well after each addition and adding 2 to 3 tablespoons of the flour mixture with the last egg; the mixture may seem curdled. Beat for 3 or 4 minutes or until creamy again.
- With a rubber spatula, fold in the remaining flour mixture until thoroughly incorporated. Stir in the chocolate chips.
- In a small bowl, with a fork mix together the remaining 1/4 sugar, 2 tablespoons butter and 3/4 teaspoons vanilla. Add the remaining 1/2 cup flour and mix until crumbly.
- Fill the prepared loaf pans with the crumb cake batter and sprinkle the crumb mixture over the top.
- Bake the crumb cake for 35 to 40 minutes or until the middle of the cake springs back when touched lightly or a wooden toothpick inserted in the center comes out clean.
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RECIPE SUBMITTED BY
joancole
Champaign, Illinois