Tag: Dessert

Glazed Walnut Cinnamon Loaf

Glazed Walnut Cinnamon Loaf is a delicious dessert styled bread with the perfect combination of seasonal flavors, crunchy textures and sweet glaze that make this a must try. This loaf is a moist and delicious treat that is sure to put a smile on anyone’s face. With the perfect balance of nutty, cinnamon and sweetness; this homemade delicious bread is not only a delightful snack when on the go but is a rewarding treat anytime or place. Serve with milk, tea or a nice cup of coffee and enjoy!

To enjoy these rich and delicious rewards, watch the instructional video and follow the detailed steps provided. Don’t forget to show your support by liking and sharing this recipe or any others that catch your interest from the growing menu selection. Stay updated on all the latest publications by hitting the subscribe button on the EatFoodlicious YouTube channel.

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Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (9″x 5″) with softened butter & flour or line the inside of the pan with parchment paper. Place 1 cup of chopped walnuts in the food processor. Press pulse for 5 seconds or until the nuts are into tiny/crumble pieces. 

In a bowl combine flour, salt, baking soda, cinnamon & baking powder together. Set aside until ready to use. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). 

In a bowl: add butter, white sugar, brown sugar and mix well. Add eggs, vanilla extract, sour cream, and mix everything together.

Add dry ingredients and walnuts.

Mix everything together until well combine. 

Transfer the batter to the pan. Bake for 50-55 minutes or until a toothpick placed in the center of the bread comes out clean (tent with aluminum foil after 35 minutes, if it’s getting too brown on top). 

Remove from the oven and rest the bread in the pan for 15 minutes before transferring the loaf to a cake rack to finish cooling. 

Glaze

In a small bowl: combine powdered sugar and milk. Mix well until nice and smooth. It’s going to be thick.

Spread glaze over cool loaf. 

Garnish with chopped walnuts on top of the glaze.

Slice, serve & enjoy!

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Glazed Walnut Cinnamon Loaf

Glazed Walnut Cinnamon Loaf is a delicious dessert styled bread with the perfect combination of seasonal flavors, crunchy textures and sweet glaze that make this a must try.
No ratings yet
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Baked Goods
Cuisine American
Servings 8
Calories

Equipment

  • 9" x 5" Loaf Pan

Ingredients
  

  • 1 ½ cup all-purpose flour (218g)
  • 1 cup sour cream (full fat) room temperature
  • 1 cup walnuts
  • ¾ cup brown sugar
  • ½ cup unsalted butter softened
  • ¼ cup granulated sugar
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 ½ tsp vanilla extract
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 large eggs room temperature

Glaze

  • 1 cup powdered sugar
  • 5 tsp milk

Garnish

  • â…“ – ½ cup chopped walnuts

Instructions
 

  • Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (9"x 5") with softened butter & flour or line the inside of the pan with parchment paper.
  • Place chopped walnuts in the food processor. Press pulse for 5 seconds or until the nuts are into tiny/crumble pieces.
    1 cup walnuts
  • In a bowl combine flour, salt, baking soda, cinnamon & baking powder together. Set aside until ready to use. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).
    1 ½ cup all-purpose flour (218g), 2 tsp baking powder, 2 tsp ground cinnamon, ½ tsp baking soda, ½ tsp salt
  • In a bowl: add butter, white sugar, brown sugar and mix well. Add eggs, vanilla extract, sour cream, and mix everything together. Add dry ingredients and walnuts. Mix everything together until well combine.
    1 cup sour cream (full fat), ¾ cup brown sugar, ½ cup unsalted butter, ¼ cup granulated sugar, 1 ½ tsp vanilla extract, 2 large eggs
  • Transfer the batter to the pan. Bake for 50-55 minutes or until a toothpick placed in the center of the bread comes out clean (tent with aluminum foil after 35 minutes, if it's getting too brown on top). Remove from the oven and rest the bread in the pan for 15 minutes before transferring the loaf to a cake rack to finish cooling.

Glaze

  • In a small bowl: combine powdered sugar and milk. Mix well until nice and smooth. It's going to be thick. Spread glaze over cool loaf.
    1 cup powdered sugar, 5 tsp milk

Garnish with chopped walnuts on top of the glaze. Slice, serve & enjoy!

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    Keyword best glazed walnut cinnamon loaf, easy glazed walnut cinnamon loaf, glazed walnut cinnamon loaf, one bowl walnut loaf
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    Baked Goods

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    Mound Joy (Dairy Free)

    Mound Joy is a simply soft and chewy coconut treat that is bursting with rich natural flavors coated with smooth delicious chocolate. Dipped in dark chocolate takes the candy to a whole new level of mmmm good. These mounds are also fun to make with friends or family. The anticipation just grows when you know the combination of flavors are going to make a treat that will absolutely set your tastebuds off to heavenly satisfaction. I can eat a plateful of these by my self but they are perfect for sharing. My family and I agree, we highly recommend you try these at least once to see for yourself how simply wonderful they really are. 

    Watch the video and follow the instructions below to have a plate full of mouthwatering mound joy on the table today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.

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    Place parchment paper with overhanging edges on the bottom of the 8″x 8″ pan. In a large bowl: add coconut flakes, honey, coconut milk and coconut oil. Mix everything together until well combine.

    Transfer the coconut mixture to the pan. Gently press down until in the shape of the pan bottom. Place the pan in the freezer for 2 hours or until set.

    Use a knife to loosen the coconut from the pan. Transfer the coconut to a cutting board. Remove parchment paper from the coconut. Cut into 32 pieces. 

    Microwave: In a glass heat proof bowl: add chocolate wafers and cook for 1 minute at half power. Stir and cook for another minute until melted. Use a dipping tool or forks to dip the coconut in the melted chocolate. Gently coat all sides and transfer to a clean parchment paper with baking sheet. Repeat with the rest of the pieces.

    Place the baking sheet in refrigerator for 20 minutes or until set.

    Enjoy!

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    Mound Joy (Dairy Free)

    Mound Joy is a simply intoxicating soft and chewy coconut treat that is bursting with rich natural flavors coated with smooth delicious chocolate.
    No ratings yet
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    Prep Time 10 minutes
    Total Time 10 minutes
    Course Dessert
    Cuisine American
    Servings 32
    Calories

    Ingredients
      

    • 14 oz sweetened coconut flakes about 2 cups
    • ¼ cup honey or maple syrup
    • ¼ cup coconut oil melted
    • ¼ cup coconut milk
    • 10 oz Dark Chocolate Melting Wafers Ghirardelli

    Instructions
     

    • Place parchment paper with overhanging edges on the bottom of the 8"x 8" pan.
    • In a large bowl: add coconut flakes, honey, coconut milk and coconut oil. Mix everything together until well combine. Transfer the coconut mixture to the pan. Gently press down until in the shape of the pan bottom. Place the pan in the freezer for 2 hours or until set.
      14 oz sweetened coconut flakes, ¼ cup honey, ¼ cup coconut oil, ¼ cup coconut milk
    • Microwave: In a glass heat proof bowl: add chocolate wafers and cook for 1 minute at half power. Stir and cook for another minute until melted.
      10 oz Dark Chocolate Melting Wafers
    • Use a knife to loosen the coconut from the pan. Transfer the coconut to a cutting board. Remove parchment paper from the coconut. Cut into 32 pieces.
    • Use a dipping tool or forks to dip the coconut in the melted chocolate. Gently coat all sides and transfer to a clean parchment paper with baking sheet. Repeat with the rest of the pieces. Place the baking sheet in refrigerator for 20 minutes or until set.

    Serve at room temperature. Enjoy!.

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      Keyword best mound joy, dairy free mound joy, easy mound joy, homemade mound joy
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      Dessert Recipes

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      Coffee Ice Cream

      This Homemade Coffee Ice Cream is decadently delicious and flavored with gentle notes of roasted harmony. Making something so fine at home creates excitement throughout the house. I am a big fan of creamy delicious java ice cream, and this silky smooth coffee lovers special is near perfection. It has the textures of your favorite fancy style of ice cream with the gorgeous elegance of high end restaurant quality, making this a featured treat everyone will enjoy.

      Coffee flavored Ice Cream is a wonderful summertime treat. This affordable and easy to make choice is superb on any occasion. Nothing creates anticipation like homemade ice cream churning away to creamy excellence. Bursting with coffee and creamy flavors this sweet treat is simple and fun to make. I enjoyed this recipe. I recommend you try it at least once to see for yourself how delicious it really is. 

      Watch the video and follow the instructions below to have two scoops of your new favorite ice cream ready to enjoy. Like and share this or any of the recipes you find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Feel free to leave a comment. Let us know if you and your family enjoyed this easy to make, delicious ice cream.

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      In a pan/pot: sugar, salt, whole milk, heavy whipping cream, vanilla extract, instant coffee and whisk. Cook on low-medium for 5-8 minutes for until sugar and coffee granules is dissolved. Stir frequently as it may burn or scorch. Remove the pan from the heat source. Let sit for 10 minutes undisturbed. 

      In a small bowl: whisk the egg yolks. Add 2 tbsp of the milk mixture into the yolks and whisk. Repeat this step 2 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Return the pan to the heat source. Cook on low for 8 minutes (stir frequently). 

      Place a mesh/strainer on top of a bowl. Pour the mixture through the strainer.

      Cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.

      Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 40-60 min.

      Once ready, serve immediately or transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to form the proper ice cream texture.

      Enjoy!

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      Coffee Ice Cream

      This Ice Cream is a silky smooth coffee lovers special that is richly flavored with gentle notes of roasted harmony and is decadently delicious.
      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 5 minutes
      Cook Time 18 minutes
      Total Time 23 minutes
      Course Dessert
      Cuisine American
      Servings 6
      Calories

      Equipment

      Ingredients
        

      • 2 cups whole milk
      • 2 cups heavy whipping cream
      • 1 cup sugar
      • 3 tbsp instant coffee caffeinated or decaffeinate
      • 1 ½ tsp vanilla extract
      • â…› tsp salt
      • 3 large egg yolks

      Instructions
       

      • Follow your ice cream machine manufacture's instructions for best results (normally in the user manual also likely available online). Use the Built-in Compressor feature to make ice cream immediately or place the ice cream bowl in the freezer for at least 24 hours prior to use.
      • In a pan/pot: sugar, salt, whole milk, heavy whipping cream, vanilla extract, instant coffee and whisk. Cook on low-medium for 5-8 minutes or until sugar and coffee granules is dissolved. Stir frequently as it may burn or scorch. Remove the pan from the heat source. Let sit for 10 minutes undisturbed.
        2 cups whole milk, 2 cups heavy whipping cream, 1 cup sugar, 3 tbsp instant coffee, 1 ½ tsp vanilla extract, ⅛ tsp salt
      • In a small bowl: whisk the egg yolks. Add 2 tbsp of the milk mixture into the yolks and whisk. Repeat this step 2 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Return the pan to the heat source. Cook on low for 8 minutes (stir frequently).
        3 large egg yolks
      • Place a mesh/strainer on top of a bowl. Pour the mixture through the strainer. Cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.
      • Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 40-60 min. Once ready, serve immediately or transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to form the proper ice cream texture.

      Serve & Enjoy!

        Video

        Keyword best coffee ice cream, coffee ice cream, easy coffee ice cream, homemade coffee ice cream, instant coffee ice cream
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        Dessert Recipes

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        Big Chewy Oatmeal Butterscotch Cookies (Oatmeal Scotchies)

        Saucer sized Big Chewy Oatmeal Butterscotch Cookies are intoxicatingly rich and perfect for a delicious treat anytime. Nothing says I love me more than breaking apart a delicious, fresh from the oven Big Chewy Oatmeal Butterscotch Cookies. Taking the first sugar-filled hypnotic bite is the best. Theses cookies are simple to make and are worth every second of the prep time. Drop even scoops on a baking sheet. Watch the heat induced magic take over. It transfers a very good dough into a wonderful, exemplary, and filling cookie. Have this with a glass of milk fresh from the oven. Alternatively, leave them near the coffee maker and nab one in the morning for a day starting mood enhancer.

        Watch the video and follow the instructions below to have these tasty rewards in your kitchen today. Spread the love and share them with the other members of your home. Watch as the kids gravitate to the kitchen. More experienced connoisseurs, like my husband, wait for the sweet, butterscotch chips filled aroma to diffuse throughout the house. They are drawn in as they notice the sweet aroma permeating the boundaries of the cooking location. Feel free to explore the contents of my growing catalogue of recipes and share any that strikes your fancy.

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        In a large bowl using a mixer: add butter, sugar, and brown sugar. Whip on high until smooth. Add eggs, vanilla extract and mix well. Add flour, baking soda, salt, cinnamon and mix on low speed.

        Add oatmeal and butterscotch chips and mix everything until combined. 

        Scoop out 18 individual cookies and place them onto a baking sheets. Optional: shape the cookies into round balls. (I used an ice cream scooper to make it easier) 

        Bake for 12-14 minutes or until golden brown. Remove from the oven and let cool/rest on the cookie sheet for 5 minutes before transferring to a baking rack.

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        Big Chewy Oatmeal Butterscotch Cookies (aka Oatmeal Scotchies)

        Saucer sized Big Chewy Oatmeal Butterscotch Cookies are intoxicatingly rich and perfect for a delicious treat anytime.
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        Prep Time 5 minutes
        Cook Time 12 minutes
        Total Time 17 minutes
        Course Baked Goods, Cookies
        Cuisine American
        Servings 18
        Calories

        Ingredients
          

        • 2 sticks unsalted butter softened
        • 3 cups quick oatmeal
        • 1 â…” cup butterscotch chips 11 oz bag
        • 1 ¼ cup all-purpose flour
        • ¾ cup granulated sugar
        • ¾ cup brown sugar
        • 1 tsp vanilla extract
        • 1 tsp baking soda
        • ½ tsp ground cinnamon
        • ½ tsp salt
        • 2 large eggs room temperature

        Instructions
         

        • In a large bowl using a mixer: add butter, sugar, and brown sugar. Mix/whip on high until smooth. Add eggs, vanilla extract and mix well.
        • Add flour, baking soda, salt, cinnamon and mix on low speed.
        • Add oatmeal and 1 â…” c. butterscotch chips and mix everything until combined.
        • Scoop out 18 individual cookies and place them onto a baking sheets. Optional: shape the cookies into round balls. (I used an ice cream scooper to make it easier). Add the rest of the butterscotch chips on top of the cookie dough.
        • Bake for 12-14 minutes or until golden brown. Remove from the oven and let cool/rest on the cookie sheet for 5 minutes before transferring to a baking rack.

        Place leftover cookies in a airtight container for top to a week. Serve and enjoy!

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          Keyword best oatmeal butterscotch cookies, big oatmeal butterscotch cookies, easy oatmeal butterscotch cookies
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          Homemade Vanilla Pudding

          Homemade Vanilla Pudding is creamy, smooth and subtly delicious. This affordable and easy to make choice is perfect on any occasion. Bursting with vanilla and creamy richness this sweet treat is simple and fun to make. This pudding keeps well when refrigerated and is tasty stand alone or with vanilla wafers to give it some crunch. I enjoyed this recipe. You should try it at least once to see for yourself. It really is delicious. 

          Watch the video and follow the instructions below to enjoy this treat with your family today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Made from scratch Vanilla Bean extract is the ultimate secret to a smooth, rich and delicious Vanilla Pudding. But, this recipe is still pretty good using store bought extract. Thanks for visiting and see you again soon.

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          In a small bowl: combine cold milk, cornstarch and mix until fully dissolved. 

          In a sauce pan: add whole milk, sugar, salt and mix. Cook on low-medium for 6-8 minutes or until simmer and sugar is fully dissolved. Stir frequently as it may burn or scorch and turn light (not very nice tasting) brown. While the milk is heating- whisk the egg yolks in a small bowl. Add 1 tbsp of the milk mixture into the yolks and whisk. Repeat this step 2 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking.

          Stir the cornstarch mixture again and add to the pan. Cook on low for 5-6 minutes and whisk the entire time or until simmer and pudding thickens. Remove the pan from the heat source. 

          Add cold butter cubes to the pan, vanilla extract and whisk everything together until the butter has fully melted. 

          Transfer to a bowl or individual cups.

          Cover and refrigerate for 6 hours or overnight.

          Serve & enjoy!

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          Homemade Vanilla Pudding

          Delicious homemade Vanilla Pudding is simply elegant for a smooth dessert made fresh from ingredients you probably already have at home.
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          Print Recipe Pin Recipe
          Prep Time 5 minutes
          Cook Time 15 minutes
          Total Time 20 minutes
          Course Dessert
          Cuisine American
          Servings 6
          Calories

          Ingredients
            

          • 2 ½ cups whole milk
          • ¾ cup granulated sugar
          • 2 tbsp unsalted butter cold
          • â…› tsp salt
          • 2 tsp vanilla extract
          • 3 large egg yolks

          Cornstarch Mixture

          • ½ cup cold whole milk
          • 3 tbsp cornstarch

          Instructions
           

          • In a small bowl: combine cold milk, cornstarch and mix until fully dissolved.
            ½ cup cold whole milk, 3 tbsp cornstarch
          • In a sauce pan: add whole milk, sugar, salt and mix. Cook on low-medium for 6-8 minutes or until simmer and sugar is fully dissolved. Stir frequently as it may burn or scorch and turn light (not very nice tasting) brown.
            2 ½ cups whole milk, ¾ cup granulated sugar, ⅛ tsp salt
          • While the milk is heating- whisk the egg yolks in a small bowl. Add 1-2 tbsp of the milk mixture into the yolks and whisk. Repeat this step 2 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking.
            3 large egg yolks
          • Stir the cornstarch mixture again and add to the pan. Cook on low for 5-6 minutes and whisk the entire time or until simmer and pudding thickens. Remove the pan from the heat source.
          • Add cold butter cubes to the pan, vanilla extract and whisk everything together until the butter has fully melted. Transfer to a bowl or individual cups.
            2 tbsp unsalted butter, 2 tsp vanilla extract
          • Cover with saran wrap – place a piece of saran wrap directly over the surface of the pudding (this will prevent skin forming). Let rest at room temperature for 30 minutes. Then, refrigerate for 6 hours or overnight.

          Serve & enjoy!

            Video

            Keyword best vanilla pudding, easy homemade vanilla pudding, homemade vanilla pudding, quick and easy vanilla pudding
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            Dessert Recipes

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            Raspberries Dark Chocolate Chips Crumb Cake

            Raspberry Dark Chocolate Chips and Crumb Cake combine for a perfectly tasty combination. This treat is tart at first taste from the raspberries and the dark chocolate finishes with a bitter sweet satisfaction that embedded in a comforting crumbling sweet bread that is worth every single bite.

            Crumbling buttery sweetness, this Coffee Cake recipe is cheaper and better than any you may stumble across. Thick slices covered in accents and invitations this cake is a must try. My middle son requested this cake with his morning tea the day of his birthday in a couple of weeks (getting dignified I guess). When this came out of the oven it was met by my waiting family. We all gathered in the kitchen area and enjoyed a slice together. Absolutely recommend this with a cup of coffee for us grown ups. But kids may also enjoy with a mild tea, milk or favorite beverage.

            Every time I start a long road trip, my husband will grab a cup of coffee and a cinnamon coffee cake from one of the shops near the interstate. He was so excited when he saw this come out of the oven. Since then this has grown into a family favorite. Watch the video and follow the instructions below to have this dish today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.

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            Preheat the oven to 350°F. Grease the 8″ x 8″ pan with baking cooking spray or butter. Recommend putting some parchment paper on the bottom of the pan & sides first. Cinnamon Crumbs– In a small bowl: combine flour, brown sugar, salt and mix. Add melted butter & mix until it begins to form coarse crumbs. 

            In a large bowl: combine the eggs and sugar then beat. Then add oil, sour cream, vanilla extract and mix everything together until smooth.

            Add the flour, baking powder, cornstarch and salt then mix until smooth. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). 

            Add raspberries and dark chocolate chips. Use a spatula and fold everything together. 

            Add the batter to the pan.

            Add crumb mixture on top (use a spoon to spread/level). Then add the rest of the raspberries and dark chocolate chips on top.

            Bake for 45-55 minutes (it took me 50 min) or until a toothpick placed in the center comes out clean. Remove from the oven and rest the cake in the pan for 15 minutes. Then transfer the cake to a baking rack. Cool for 15 minutes or to room temperature prior to serving.

            Serve & enjoy!

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            Raspberry Dark Chocolate Chip Crumb Cake

            Raspberry Dark Chocolate Chip Crumble Cake will melt in your mouth with each moist rich and delicious buttery bite.
            No ratings yet
            Print Recipe Pin Recipe
            Prep Time 15 minutes
            Cook Time 50 minutes
            Total Time 1 hour 5 minutes
            Course Baked Goods, Breakfast
            Cuisine American
            Servings 9
            Calories

            Equipment

            Ingredients
              

            Crumbs

            • 100 g (¾ cup) all-purpose flour
            • ¾ cup brown sugar
            • 4 tbsp melted unsalted butter
            • ¼ tsp salt

            Cake

            • 254 g (1 ¾ cup) all-purpose flour
            • 1 cup granulated sugar
            • 1 cup sour cream (full fat) room temperature
            • ½ cup vegetable or canola oil  or unsalted butter
            • 16 g (2 tbsp) cornstarch
            • 2 tsp baking powder
            • 1 tsp vanilla extract
            • ½ tsp salt
            • 2 large eggs rom temperature
            • 8 oz fresh raspberries
            • 1 cup dark chocolate chips

            Topping

            • 4 oz fresh raspberries
            • ¼ cup dark chocolate chips

            Instructions
             

            • Preheat the oven to 350°F. Grease the 8" x 8" pan with baking cooking spray or butter. Recommend putting some parchment paper on the bottom of the pan & sides first.
            • Cinnamon Crumbs– In a small bowl: combine flour, brown sugar, salt and mix. Add melted butter & mix until it begins to form coarse crumbs. 
              100 g (¾ cup) all-purpose flour, ¾ cup brown sugar, 4 tbsp melted unsalted butter, ¼ tsp salt
            • In a large bowl: combine the eggs and sugar then beat. Then add oil, sour cream, vanilla extract and mix everything together until smooth.
              1 cup granulated sugar, 1 cup sour cream (full fat), ½ cup vegetable or canola oil , 2 large eggs, 1 tsp vanilla extract
            • Add the flour, baking powder, cornstarch and salt then mix until smooth. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).
              254 g (1 ¾ cup) all-purpose flour, 16 g (2 tbsp) cornstarch, 2 tsp baking powder, ½ tsp salt
            • Add raspberries and dark chocolate chips. Use a spatula and fold everything together.
              8 oz fresh raspberries, 1 cup dark chocolate chips
            • Add the batter to the pan. Add crumb mixture on top (use a spoon to spread/level). Then add the rest of the raspberries and dark chocolate chips on top.
              4 oz fresh raspberries, ¼ cup dark chocolate chips
            • Bake for 45-55 minutes (it took me 50 min) or until a toothpick placed in the center comes out clean. Remove from the oven and rest the cake in the pan for 15 minutes. Then transfer the cake to a baking rack. Cool for 15 minutes or to room temperature prior to serving.

            Serve & enjoy!

              Video

              Keyword best raspberry dark chocolate crumb cake, easy raspberry dark chocolate chip crumb cake, Raspberry dark chocolate chip crumb cake
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              Breakfast Recipe

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