@katiesbakies: Brown Butter Cinnamon Chocolate Chip Donut Cake
Cinnamon Chocolate Chip Crumble
* 60 g all-purpose flour
* 35 g light brown sugar
* 15 g granulated sugar
* ½ tsp cinnamon
* ⅛ tsp salt
* 40 g cold salted butter, cubed
* ½ tsp vanilla
* 50 g mini chocolate chips
Brown Butter Donut Cake
* 113 g salted butter, browned
* 165 g granulated sugar
* 2 large eggs, room temperature
* 2 tsp vanilla
* 150 g full-fat sour cream
* 50 g whole milk
* 215 g all-purpose flour
* 10 g cornstarch
* 1½ tsp baking powder
* ¼ tsp baking soda
* 1¼ tsp cinnamon
* ¼ tsp nutmeg
* ½ tsp salt
* 100 g mini chocolate chips
* 50 g chopped semi-sweet chocolate
Vanilla Brown Butter Glaze
* 180 g powdered sugar
* 30–40 g whole milk
* 15 g browned butter, cooled
* 1 tsp vanilla
* Pinch of salt
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How to make it
1. Brown the butter
Brown the 113 g butter over medium heat until golden brown and nutty.
Pour into a heatproof bowl and let it cool until warm but not hot.
You can brown the additional 15 g for the glaze at the same time.
2. Make the crumble
Combine:
* flour
* brown sugar
* granulated sugar
* cinnamon
* salt
Add the cold butter and vanilla.
Use your fingertips to work the butter into the flour mixture until you have a mixture of small crumbs and larger chunky pieces.
Fold in the mini chocolate chips.
Refrigerate.
3. Make the cake
Whisk the cooled brown butter and sugar together.
Add the eggs one at a time, whisking well after each.
Add vanilla and sour cream, then whisk in the milk.
In another bowl, whisk together:
* flour
* cornstarch
* baking powder
* baking soda
* cinnamon
* nutmeg
* salt
Add the dry ingredients to the wet ingredients and fold just until combined.
Don’t overmix.
Fold in the mini chocolate chips and chopped chocolate.
4. Layer
Grease and parchment-line a 9×5-inch loaf pan.
Add roughly half of the batter.
Sprinkle a thin layer of crumble over it.
Add the remaining batter.
Finish with the rest of the crumble.
Don’t create a thick continuous cinnamon-sugar layer in the center.
That’s the change I’m most interested in testing.
5. Bake
Bake at:
325°F / 165°C
for approximately 65–80 minutes.
Start checking around 60 minutes.
If the crumble is browning too quickly, loosely tent with foil.
The center should feel set and spring back lightly.
If using an instant-read thermometer, I’d look for approximately 200–205°F in the very center.
And because we learned the hard way: don’t let the toothpick be your only test. 😂
6. Cool
Cool in the pan for about 25–30 minutes, then transfer to a rack.
Let it cool substantially before glazing so the glaze doesn’t simply disappear into the cake.
7. Glaze
Whisk powdered sugar, milk, browned butter, vanilla and salt until thick but pourable.
Drizzle over the loaf.
Finish with a tiny sprinkle of cinnamon and a few mini chocolate chips.
#chocolatechip #chocolate #DessertRecipes #christmasdessert #christmasrecipe 


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Saturday 24 October 2026 15:03:13 GMT