Easiest Way to Cook Appetizing Cinnamon crumb cake with chocolate chips and pecans

Cinnamon crumb cake with chocolate chips and pecans. Great recipe for Cinnamon crumb cake with chocolate chips and pecans. Stumbled across this very easy recipe on the Internet years ago and has been my go-to cake recipe ever since. Looks like nothing but it's as compulsively eatable as it is easy to make.

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. Chocolate Chip Cinnamon Pecan Coffee Cake - This deliicous homemade sour cream coffee cake is topped and stuffed with chcolate, cinnamon and pecans. You can cook Cinnamon crumb cake with chocolate chips and pecans using 16 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Cinnamon crumb cake with chocolate chips and pecans

1. Prepare of Cake.
2. Prepare 1 1/2 cups of all purpose flour.
3. It's 1/2 cup of sugar.
4. You need 2 1/2 tsp of baking powder.
5. Prepare 1/2 tsp of salt.
6. You need 1/4 cup of vegetable oil (I used canola).
7. Prepare 3/4 cup of milk.
8. You need 1 of egg.
9. Prepare 1/2 cup of chocolate chips, lightly coated in flour.
10. Prepare of Cinnamon topping.
11. Prepare 1/3 cup of all purpose flour.
12. Prepare 1/2 cup of sugar.
13. Prepare 1/4 cup of butter, softened.
14. You need 3/4 tsp of cinnamon.
15. It's of Pecans (optional).
16. You need 1/2 cup of pecans, toasted and chopped.

Milk chocolate, cinnamon and pecans layered in an incredibly soft and moist homemade sour cream cake. This crumb topped cake is over flowing with a tender and buttery crumb, sitting on a fluffy vanilla cake. The crumb is made with chocolate chips (of-course), some pecan chunks, cinnamon, a hint of ginger (so good!), and lots of butter! Chocolate Cinnamon Crumb Cake by Chef Laura Frankel, LaurasKosherKitchen.com.

Cinnamon crumb cake with chocolate chips and pecans instructions

1. Preheat oven to 375f/190c. Grease and flour a 9" cake tin (tap out any excess flour), and set aside..
2. In a large bowl, whisk together dry ingredients..
3. In a separate bowl, beat together wet ingredients..
4. 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..
5. For the cinnamon topping, simply combine all the ingredients..
6. 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)..
7. 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..

My husband, Dennis Wasko, who is also a chef, and must have his cake and eat it too, even during Passover, created this recipe. He sprang it on me with no warning and certainly not during the chag. He knows all too well of my dislike for matzo and all dishes matzo related. To make crumb topping, add chopped pecans, almond flour, powdered stevia, salt, cinnamon, and melted coconut oil in a medium bowl. For the cake, start by adding the almond flour, coconut flour, salt, baking soda, and ½ Tbsp of the cinnamon in a large bowl.