Cookie Crumb Cake with Chocolate Chips!


3/4 cup all-purpose flour for the crumb topping
a half cup of brown sugar
1 teaspoon cinnamon powder
4 Tablespoons unsalted butter, melted 1/8 teaspoon salt
To make the cake:
2 cups flour (all-purpose)
2 tablespoons powdered baking soda
1 cup granulated white sugar 1/2 teaspoon salt
8 teaspoons 1 unsalted butter stick (at room temperature)
2 big room-temperature eggs
3/4 cup room temperature sour cream (I used light sour cream)
1/4 cup room temperature milk (I used 1 percent )
1 cup small chocolate chips, semi-sweet
Semi-sweet tiny chocolate chips as a topping

It’s worth a go; you might enjoy it. RICE PUDDING WITH COCONUT AND VANILLA


Preheat the oven to 350 degrees Fahrenheit. Using cooking spray, lightly coat the bottom and sides of a 9-inch square pan. Remove from the equation.
To make the crumb topping, combine all of the ingredients in a mixing bowl. Combine the flour, brown sugar, cinnamon, and salt in a large mixing bowl. Stir in the melted butter until it is completely mixed. With a spoon, this will take a minute or two, or you may use your hands to speed things up.
When the mixture is completely blended, pat it down in the bowl with your palms or the back of a spoon to ensure that it is securely packed. Refrigerate the mixing bowl while you prepare the cake batter.
Make the cake from scratch. Whisk together the flour, baking powder, and salt in a medium mixing bowl. Remove from the equation.
Beat the butter and sugar together for about 2 minutes with a handheld electric mixer or the paddle attachment in a stand mixer until well mixed and fluffy.
One at a time, add the eggs, mixing well after each addition.
In a liquid measuring cup, combine the milk and sour cream. If the mixture is still cold, microwave it for 10 seconds to remove the chill. Just make sure it doesn’t become too hot.
Add the sour cream/milk mixture to the butter mixture and beat until completely incorporated, scraping down the sides and bottom of the bowl as needed.
Gradually stir in the flour mixture until it is completely mixed. At this point, don’t overmix. Combine the small chips and fold them in.
In the preheated pan, spread the batter evenly.
Remove the crumb mixture from the fridge and break it up into a variety of sizes. Distribute equally over the cake batter.
Mini chocolate chips should be sprinkled on top of the crumbs. I used around 2 Tablespoons of the mixture.
Lightly press the crumbs into the batter with a flat hand. We’re not attempting to crush the batter; rather, we’re assisting them in sticking to the top.
Bake for 35-40 minutes, or until a toothpick inserted in the center emerges with a few moist crumbs. If you overbake the cake, it will become dry.
Allow for thorough cooling.



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