Chocolate Chip Crumb Cakes BoardWalk Bakery
I was looking for a great breakfast option this week to try and I came across this one that sounded quite delicious. Ok, while for some, a crumb cake is debatable as a breakfast option, it is never a debate with me! So, I suggest you try to make the Chocolate Chip Crumb Cakes from the BoardWalk Bakery. (I don't believe these are still offered, but if they are, let me know! I want to make sure to try them at the bakery during my next trip, if I can still get them!)
Ingredients
- Ingredients:
- 1 1/2 tablespoons + 2 teaspoons sifted cake flour
- 1 cup cornstarch
- 1/2 teaspoon baking powder
- 1 1/2 cups granulated sugar
- 1 1/4 cups 2 1/2 sticks butter at room temperature
- 1 1/4 teaspoons pure vanilla extract
- 1/2 teaspoon lemon extract
- 4 large eggs
- 1 cup semi-sweet chocolate chips
Instructions
- Directions:
- Preheat oven to 350°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 an electric mixer, beat 1 cup sugar and 1 cup plus 2 tablespoons 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.