Chocolate-Chip Pecan Crumb Coffee Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°.
  • Butter and flour a 13x9 inch baking pan.
  • The topping: combine the butter, brown sugar, and pumpkin pie spice in a big bowl.
  • With 2 knives, cut in the butter.
  • Add in the flour and pecans; using your fingers, blend the flour and butter together to make large crumblike pieces.
  • Add in the chocolate chips and quickly work them into the topping.
  • The cake: sift the flour, baking powder, baking soda, salt, and pumpkin pie spice onto a large sheet of wax paper.
  • In a mixing bowl, beat the butter with an electric mixer on medium speed until light and fluffy.
  • Gradually add the sugars, continuing to beat until very light.
  • Add the eggs one at a time, beating well after each addition.
  • With the mixer on low speed, alternately beat in the flour mixture and the buttermilk, beating until the batter is just mixed.
  • Add in the vanilla and mix.
  • Spread the batter evenly in the prepared pan.
  • Evenly sprinkle with the crumb topping, pressing it gently into the batter.
  • Bake 40-45 minutes, or until the top of the cake is firm and the streusel is crisp and bubbling.
  • A pick inserted into the center should come out clean.
  • Let cool slightly in the pan on a wire rack.
  • Serve warm, cut into squares.
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