Chocolate Chip Crumb Cake
User Reviews
4.6
111 reviews
Excellent
Chocolate Chip Crumb Cake
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Chocolate Chip Crumb Cake, a delicious cake filled with chocolate chips and topped with an amazing chocolate chip crumb topping.
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Ingredients
CRUMB TOPPING
- ½ cup all purpose flour
- ½ cup brown sugar (lightly packed)
- ¼ cup butter (room temperature)
FOR THE CAKE
- 1 ½ cups cake / pastry flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 pinch salt*
- ½ cup butter (soft)*
- ¾ cup granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla (5 grams)
- ½ cup + 1 tablespoon greek yogurt (I used 0% fat), or sour milk or buttermilk (room temperature) (135 total grams)
- ⅓ cup semisweet chocolate chips (mini or regular)
- ⅓ cup white chocolate chips (mini or regular)
*If you use unsalted butter then add ¼ teaspoon salt.
For room temperature ingredients remove from the fridge approximately 60 minutes before using, earlier if your house is cool.
EXTRAS
- ⅓-½ cup semisweet chocolate chips (mini or regular)
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Instructions
- Pre-heat oven to 350F (180C). Lightly grease and flour a 9x5 inch (23 x 10 cm) loaf pan.
CRUMB TOPPING
- In a medium bowl mix together flour and sugar, add butter and mix until it becomes coarse crumbs. Set aside.
FOR THE CAKE
- In a medium bowl whisk together the flour, baking powder, baking soda and salt.
- In a small bowl toss together chocolate chips and 1 tablespoon of whisked flour mixture. Set aside.
- In a medium bowl cream the butter until creamy about 2-3 minutes, add the sugar and beat well, add the egg and beat for 30 seconds then beat in the vanilla.
- Add the flour and greek yogurt alternatively, starting and ending with flour to the creamed mixture (3x flour and 2x yogurt). Scrape down the sides of the bowl after each addition.
- Stir in the chocolate chips.
- Spoon the batter into the prepared loaf pan, smooth the top. Sprinkle crumb topping evenly on top of the loaf.
- Bake the loaf for 50-60 minutes or until tooth pick comes out clean.
- Remove from oven and immediately sprinkle with ⅓-½ cup semisweet chocolate chips. Let cool completely before serving. Enjoy!
Notes
- Line the pan with parchment paper for easier removal.
- You can substitute the cake/pastry flour for all purpose, or you can make homemade cake flour - for every 1 cup of all purpose flour remove 2 tablespoons and replace with 2 tablespoons of cornstarch, be sure to sift them together to remove any lumps.
- If you prefer you can use milk chocolate chips or combination of white, semisweet and milk chips.
- I would also advise you to let it cool before cutting it. It’s even better the day after it’s made – just cover it with plastic wrap and keep it at room temperature. It will last up to 2 days.
- It can also be stored wrapped well or in an airtight container in the fridge, for up to 5-6 days. Bring to room temperature before serving.
- The cake can be frozen well wrapped and placed in a freezer bag. It will keep for up to 2 months in the freezer. Thaw overnight in the fridge or on the counter.
Nutrition Information
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Calories
383kcal
(19%)
Carbohydrates
48g
(16%)
Protein
5g
(10%)
Fat
19g
(29%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
0.2g
Cholesterol
28mg
(9%)
Sodium
165mg
(7%)
Potassium
164mg
(5%)
Fiber
2g
(8%)
Sugar
30g
(60%)
Vitamin A
493IU
(10%)
Vitamin C
0.04mg
(0%)
Calcium
58mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Calories | 383kcal | 19% |
| Carbohydrates | 48g | 16% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 28mg | 9% |
| Sodium | 165mg | 7% |
| Potassium | 164mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 30g | 60% |
| Vitamin A | 493IU | 10% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
111 reviews
Excellent
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