Baking for ME! Crumb Coffee Cake with Chocolate Drizzle #Recipe

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Every so often I sit here and I want cake.
So I bake – for ME.
It doesn’t happen a lot.
Lately it has been a coffee cake recipe that I have been playing with – crumb cake. I’ve taken pieces from three different recipes and well, played.

Here is the latest incarnation….

For the crumb topping:

1 cup firmly packed brown sugar
1/2 cup granulated sugar
three large dashes cinnamon
1cup unsalted butter, melted and warm
2 1/2 cups all purpose flour
1/2 tsp salt

For the cake:

1 1/2 cups sugar
1/2 cup canola oil
2 eggs
1 tsp pure vanilla
1 cup milk
4 cups flour
4 tsp baking powder
1 tsp salt

For the drizzle:

1/4 cup chocolate chips
1TBS unsalted butter

Preheat the oven to 350°
Butter a 9 x 13 baking dish

Make the crumb topping:

Melt the butter over med heat and set aside.

In a large bowl mix the brown and white sugars, the cinnamon, the flour and salt. Mix them together well. 

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Add the melted butter and mix until it is all blended. Set aside until it is needed to top the cake.

Make the cake:

Mix the flour, baking powder and salt in a bowl and set aside,
Place the sugar and oil in a stand mixer with the paddle attached. Beat on medium speed until well mixed. 

Add the eggs and beat until lemon colored and well aerated.

Add the flour and milk into the egg/sugar mixture 

and mix until it just comes together.

Put the batter in the prepared 9 x 13 pan and take the topping and pick up fistfuls and squeeze. Break off large pieces and drop them on top of the batter. Big crumbs are good. Cover the entire top of the cake.

Place it in the oven and bake for 40 – 45 minutes. The cake is done when a tester comes out clean.

Let cool and top with powdered sugar. Melt the chocolate chips and butter together and drizzle over the top of the cake with a fork.


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