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Makes one 8-inch square cake Approximate preparation time: 15 to 20 minutes, plus 45 minutes for baking

Chocolate Chip Crumb Cake

nonstick cooking spray Crumb Topping: 2 cups unbleached, all-purpose flour 1 cup brown sugar ½ cup unsalted butter, cut into small cubes 2 teaspoons cinnamon 1 cup toasted pecans or walnuts ½ teaspoon salt 1 teaspoon pure vanilla extract Cake: 3½ cups unbleached, all-purpose flour 1 teaspoon baking soda 4 teaspoons baking powder ½ teaspoon salt ½ cup unsalted butter, room temperature ½ cup granulated sugar 1 cup buttermilk 1 cup sour cream 2 large eggs, lightly beaten ½ teaspoon pure vanilla extract cup chocolate chips


Preheat oven to 375°F. Coat an 8-inch square pan with nonstick cooking spray. Insert the small metal chopping blade into the small work bowl of the Cuisinart® Food Processor. Add the ingredients for the crumb topping to the work bowl and pulse to incorporate, about 8 to 10 pulses. Remove and reserve. Insert the large metal chopping blade into the medium work bowl. Add the flour, baking soda, baking powder and salt and process 5 seconds to combine. Remove work bowl and reserve. Insert the large metal chopping blade into the large work bowl. Add the butter and sugar and pulse to fully combine. Add the buttermilk, sour cream, eggs and vanilla extract and process ingredients for 15 seconds to combine. Add the dry cake ingredients and pulse to incorporate, about 5 pulses. Stir in the chocolate chips. Pour ingredients into prepared pan and spread the crumb topping evenly on the top. Bake for about 40 to 45 minutes, until a cake tester comes out clean.


Servings: No serving information available

Nutritional information per serving

Nutritional information per serving: Calories 200 (51% from fat) | carb. 20g | pro. 4g | fat 12g | sat. fat 6g | chol. 72mg | sod. 484mg | calc. 94mg | fiber 1g

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