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Chocolate Chip Crumb Cake with Vanilla Bean Glaze

March 7, 2016 by thedomesticrebel | 2 Comments

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Chocolate Chip Crumb Cake slice arranged on marble slabI cannot believe that we’re celebrating two major holidays in one month this year!

St. Patrick’s Day one week and Easter two weeks later? Craziness.

I mean, who decides how the calendar plays out? Who decided it’d be a grand idea to put Easter two weeks after St. Patrick’s Day? Did they not think about how you’d appropriately decorate your house for both holidays? Clearly this person wasn’t festive.

But anyway, Easter is coming and that means you’re probably contemplating what kinds of things to serve on the menu. Do you typically serve the same Easter meal year after year, or do you try something new each time?

We have the same meal year after year – typically ham and scalloped potatoes. I’m not a fan of either, if we’re being honest, so it’s usually the day I make a PB&J before dinner. You win some, you lose some.

But for those of you who are looking for some new menu items – preferably of the brunch variety – I have one for you! This Chocolate Chip Crumb Cake with Vanilla Bean Glaze is perfect for Easter brunch! It starts with my favorite Krusteaz Cinnamon Swirl Crumb Cake & Muffin Mix. I doctored up the recipe to include chocolate chips, and I baked it in a 9″ springform pan – like the kind you make cheesecake in. Once it has baked to perfection, I glazed the entire crumb topping with a luscious homemade vanilla bean glaze.

Chocolate Chip Crumb Cake on marble slabI mean… out of this world, y’all.

Of course, you can use Krusteaz’s Chocolate Swirl Crumb Cake & Muffin Mix if you have that on hand, but I love the combination of rich, warm cinnamon studded with fudgy chocolate chips. The combo is simply irresistible.

Want the recipe? Click over to Krusteaz’s website to GET THE RECIPE!

Have a super sweet day!

xo, Hayley

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Comments

  1. Kayle (The Cooking Actress) says

    March 11, 2016 at 6:14 am

    This is a crazy March for sure! I looove the idea of this crumb cake for Easter breakfast-it looks so pretty and sweet and delish!

    Reply
    • thedomesticrebel says

      March 13, 2016 at 2:38 pm

      Thanks Kayle!

      Reply

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About me

Welcome to The Domestic Rebel! My name is Hayley and I am the 31-year old writer, photographer, recipe developer, taste-tester and creator of this blog. I’m so glad you’ve stopped by my little slice of sprinkly, butter-laden heaven on the interwebs. If it wasn’t apparent, I like to bake… a lot. Read More…

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