Wednesday, March 22, 2017

Chocolate Crumb Snack Cake


Last weekend I was home, wanting a beautiful spring day but, instead, watching it snow outside. I was alternating between watching that giraffe cam and snuggling with my dog (my own personal petting zoo). Are you guys into the giraffe thing? I have no idea how I got sucked into waiting for a giraffe to give birth but now I'm involved so I'll wait it out until she has that baby and then go on with my life. But, in the interest of sanity, I decided to bake a cake.

I was definitely feeling like chocolate and I realized it's been a ridiculously long time since I made a crumb cake. You know I love a crumb cake! So, I started playing around with recipes. At first I was thinking just a chocolate version of a traditional New York crumb cake but that's a pretty light cake and I wanted something fudgier.

So instead of the hot water or coffee that's more typical of chocolate cake, I used Greek yogurt. Does it need chocolate chips? That's not a real question. Everything needs chocolate chips. You could probably also get away with half the amount of crumb topping but that would go against my philosophy that you can never have too much crumb topping. The result of my experiments with a rich, fudgy, almost brownie like cake with a thick layer of crumb goodness. A small square with a cup of tea made an afternoon of snow falling and giraffe watching kind of perfect. Enjoy!

Chocolate Crumb Snack Cake

by Hungry Couple
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Ingredients (12 Servings)
    • 1 Stick (8 tablespoons) unsalted butter, at room temperature
    • 1 Egg
    • 1 Cup sugar
    • 1 Teaspoon vanilla
    • 1 Teaspoon coffee extract (can also use strong brewed coffee)
    • 1 Cup full fat Greek yogurt
    • 1 1/2 Cups all purpose flour
    • 1/4 Cup unsweetened cocoa
    • 1 Teaspoon baking soda
    • 1 Teaspoon baking powder
    • 1/2 Teaspoon salt
    • 1 Cup semi-sweet chocolate chips
    Crumb Topping:
    • 1 1/2 Cups all purpose flour
    • 1/2 Cup sugar
    • 1/2 Teaspoon salt
    • 1/4 Teaspoon cinnamon
    • 1 Stick (8 tablespoons) unsalted butter, melted
    Pre-heat the oven to 350 degrees and butter and flour an 8" cake pan.

    Using a hand or stand mixer, cream together the butter, egg and sugar. Add in the vanilla, coffee and yogurt and mix. In a separate bowl, sift together the flour, cocoa, baking soda, baking powder and salt. Add the dry ingredients into the wet and mix to combine. Stir in the chocolate chips and pour the batter into the prepared cake pan.

    To make the crumb topping, stir together the flour, sugar, salt, cinnamon and melted butter until combined. Let sit for about 5 minutes and then, using your hands, clump together the mixture and crumble it onto the cake batter.

    Bake for 40 - 50 minutes until the top is a light golden brown and a cake tester comes out clean.

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    Monday, March 13, 2017

    Loaded Egg Salad Bagel with Honey Roasted Bacon


    What's that expression about, if you're going to do something then do it right? Well, this is a breakfast sandwich done right. More of a weekend project for me but definitely a special Sunday morning treat. Maybe even an amazing brunch for two after a good long sleep.

    Wednesday, March 8, 2017

    Middle Eastern Potato Snack Platter


    I'm impatient for spring to arrive. It always happens to me around this time of year. I feel like I've endured two months of freezing cold and snow and now I want cherry blossoms and warmth. Soon, I know, but not quite yet. So, while it's still cold and bleak, I'm catching up on my streaming movie watching and that requires snacks.

    Thursday, March 2, 2017

    Smokey Black Bean Burgers


    The other day I was looking through my refrigerator and cupboards and pulling out ingredients to make lunch. No particular plan. Just seeing what I have and what I could make with it. My own personal episode of Chopped?