Brown Butter Chocolate Chip Streusel Cake with or without Raspberries
Prep time: 
Cook time: 
Total time: 
Yield: 1 9-inch round or square crumb cake; 8 to 10 servings
 
Cake adapted from Cheap Ethnic Eatz via Mandoline
ingredients:
Streusel
  • 1 cup flour
  • ½ cup granulated sugar
  • ½ cup light or dark brown sugar, packed
  • 1 teaspoon vanilla extract
  • ¾ cup chopped semi-sweet chocolate OR mini chocolate chips OR chopped white chocolate
  • 1 cup chopped, toasted pecans
  • 1 stick of butter, browned and then chilled until slightly solid
Cake
  • 1 cup All-Purpose flour
  • 1 cup Cake Flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ⅓ cup butter (5 tablespoons plus 1 teaspoon), melted and browned lightly
  • ¾ cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • ½ cup sour cream *
  • ½ cup whole milk (low-fat is fine) *
  • 1 cup chopped white or dark chocolate
  • 2 cups raspberries or fruit of your choice, such as blueberries (optional)
directions:
Make the Streusel
  1. Brown the butter until golden amber like as shown in link in recipe, then transfer to a bowl, cover and chill until slightly solidified, about 30 to 45 minutes..an hour at the most. You still want it soft. Once chilled, combine all the ingredients for the streusel in a large bowl except the browned butter. Cut in the brown butter until the mixture resembles crumbs. You can do this with your fingers, a pastry cutter, a food processor (just pulse) or a stand mixer. Set the streusel aside until ready to use.
Make the Cake
  1. In a medium bowl, combine the flours, baking powder, baking soda and salt. Set aside.
  2. In a large bowl, beat together the melted brown butter, sugar and vanilla extract until light and creamy. Add the eggs, one at a time until each is incorporated. In a glass measuring cup, stir together the sour cream and milk. While beating, start adding the flour mixure and sour cream-milk mixture, alternating..starting and ending with the flour mixture.
  3. In a medium bowl sprinkle about a ¼ to ½ cup of flour over the raspberries and shake until all the raspberries are coated. Dump the raspberries in a strainer and shake off the excess flour into a bowl and/or the garbage Do the same with the chocolate. Fold the raspberries and chocolate, gently, into the cake batter.
  4. Preheat the oven to 350 degrees F..and lightly grease a round or square 9-inch pan. If making a round cake, I recommend a springform pan. Lightly grease the bottom and sides of whatever pan you're using. I also recommend placing a piece of parchment, cut to fit the bottom of whichever pan you're using, then greasing that lightly too. Scrape half the batter into the pan, then cover with 1 cup of the streusel. Scrape the remaining batter on top of the streusel and spread gently to cover. Top with the remaining streusel..pushing it down a bit to adhere.
  5. Place on the middle rack of your oven and bake for 55 to 65 minutes or until a skewer poked in the middle of the cake comes out clean..well, moist crumbs sticking to it is fine. Remove from oven and let cool in pan 10 minutes. Run the back of a knife or an offset spatula around the cake to make sure it will release cleanly. Remove from pan and place on a cooling rack. Slice it up and Enjoy!
notes:
* You can use 1 cup Greek yogurt in place of the sour cream and milk. Reduce the baking powder to 1½ teaspoons if you do.
Recipe by parsley sage sweet at http://www.parsleysagesweet.com/2013/02/04/brown-butter-pecan-chocolate-chip-streusel-cake-with-raspberries/