Easy Streusel Chocolate Chip Cake
User Reviews
5
Easy Streusel Chocolate Chip Cake
Description
The cake combines all-purpose or cake/pastry flour with sugar, salt, and baking powder. Cold butter grated or cubed is mixed into the dry ingredients to form coarse crumbs. Part of this crumb mixture is set aside and combined with cinnamon to create the streusel topping. The chocolate chips are tossed in a bit of flour to prevent sinking.
Wet ingredients include milk, eggs, and vanilla extract beaten together and then folded into the flour mixture. The batter is mixed just until moistened to avoid overworking the gluten, resulting in a tender crumb. Mini chocolate chips fold in gently.
The cake batter is poured into a greased and floured 9-inch pan, topped with the streusel topping, and baked until a toothpick comes out clean. The final texture is soft and moist inside with a crunchy cinnamon-flavored crumb on top. This cake can be served plain or with tea or coffee.
For best results, cake or pastry flour can be made by replacing some all-purpose flour with cornstarch and sifting well. The cake stores well wrapped in plastic or foil for a couple of days at room temperature or longer when refrigerated. It also freezes well when tightly wrapped and thawed slowly.
Ingredients
- 2½ cups all-purpose flour or cake/pastry flour
- 1¼ cups granulated sugar
- 1 pinch salt
- 1½ teaspoons baking powder
- 1 cup butter cold, cut into small pieces or grated
- ½ teaspoon cinnamon
- ¾ cup milk 195 grams total, if you double the recipe then double this amount, 1 tablespoon
- 2 large egg
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips
- 2 teaspoons all-purpose flour
*If you use unsalted butter increase salt to ¼ teaspoon.
Instructions
- Pre- heat oven to 350F (175C) and grease and flour a 9" (23 cm) cake pan.
- In a large bowl whisk together the flour, sugar, salt and baking powder. Add the cubed cold butter and mix until the mixture becomes coarse crumbs.
- Remove ¾ cup of the crumbly mixture and place in a small bowl, stir in the cinnamon, this will be your streusel topping, set aside.
- In a small bowl toss together the chocolate chip and 2 teaspoons of flour, set aside.
- In a medium bowl add the milk, eggs, and vanilla, beat with a fork until combined. Add the wet mixture to the flour mixture. Stir with a wooden spoon or spatula just until moistened, stir for 15-16 stirs (no more). Gently fold in the chocolate chips.
- Spoon the batter into the prepared cake pan and sprinkle with the topping. Bake for approximately 45-55 minutes check for doneness with a toothpick. Let cool in pan 15-20 minutes then move to a wire rack to cool completely or let cool completely in the pan, before serving. Enjoy.
Notes
- Make pastry flour by replacing two tablespoons of all-purpose flour per cup with cornstarch; sift together well.
- Grate cold butter directly into dry ingredients and mix until coarse crumbs for best streusel texture.
- Vanilla bean paste or extract can be used interchangeably for flavor.
- Wrap the cake tightly to prevent drying; store up to two days at room temperature or 5-7 days refrigerated.
- Freeze the cake wrapped in plastic and place in freezer-safe container; thaw in fridge before serving.
- Cut and freeze individual slices wrapped separately for convenient portions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Calories | 373kcal | 19% |
| Carbohydrates | 47g | 16% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 78mg | 26% |
| Sodium | 165mg | 7% |
| Potassium | 116mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 565IU | 11% |
| Calcium | 61mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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