Wednesday, October 11, 2017

Chocolate Chip Pumpkin Crumb Cake

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Crumb cakes never last long in my family. Or, rather, I should say that the crumb topping itself has a shorter life span than the actual cake. The cake will eventually get eaten as well but it will likely be missing a lot of it's crumb by then. It's so bad sometimes that, a crumb cake left on the counter almost needs a guard posted to protect it. Assuming, of course, that the guard can be trusted not to eat the crumb topping. The struggle is real here, folks.


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The obvious solution, of course, is to make more crumb cakes. Lots of crumb cakes. All the flavors. Because, almost everything is better with a crumb topping. One of my most popular seasonal recipes is this pumpkin crumb cake and the only thing I could think that was wrong with it was that it didn't include any chocolate. Pumpkin and chocolate belong together. So I gave the recipe a bit of an update and tossed in a bag of chocolate chips for that all important pumpkin chocolate combo. It didn't last long...and yes, the crumb went first. Enjoy!

Chocolate Chip Pumpkin Crumb Cake
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by Hungry Couple
Prep Time: 25 Minutes
Cook Time: 50 minutes
Ingredients (8 Servings)
    Cake:
    • 2 Eggs
    • 1 Cup sugar
    • 1 Stick (8 tablespoons) unsalted butter, at room temperature
    • 1/2 Cup unsweetened pumpkin puree
    • 1/2 Cup sour cream
    • 1 Teaspoon vanilla
    • 1 3/4 Cups all purpose flour
    • 1 Teaspoon salt
    • 1 Teaspoon cinnamon
    • 1 Teaspoon baking soda
    • 1/2 Teaspoon baking powder
    • 1 1/2 Cups semi-sweet chocolate chips
    Crumb Topping:
    • 3/4 Cup all purpose flour
    • 1/4 Cup sugar
    • 1/2 Teaspoon cinnamon
    • 1/4 Teaspoon salt
    • 1/2 Stick (4 tablespoons) unsalted butter, melted and slightly cooled
    Instructions
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    Pre-heat the oven to 350 degrees and butter and flour an angel food or other center tube style pan.

    Add the eggs and sugar to a large bowl and, using a stand or hand mixer, beat for a few minutes until the eggs have lightened in color. Beat in the butter followed by the pumpkin puree, sour cream and vanilla.

    In a separate bowl, sift together the flour, salt, cinnamon, baking soda and baking powder. Pour the chocolate chips into a bowl and toss with 1 tablespoon of the flour mixture (this will keep them from sinking to the bottom of the cake).

    Pour the dry ingredients into the wet batter and mix until combined. Stir in the chocolate chips and pour the batter into the prepared pan.

    Make the crumb topping by combining the flour, sugar, cinnamon and salt in a bowl. Pour in the melted butter and stir to combine. Using your hands, clump the mixture together and gently sprinkle it, in pieces, on top of the cake batter. Bake for 45 - 50 minutes or until a toothpick comes out clean. Allow to cool before removing from the pan. Dust with powdered sugar, if desired, before serving.

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