Chocolate Chip Crumb Cake
User Reviews
4.3
Chocolate Chip Crumb Cake
Description
This cake recipe includes cake flour, sugar, baking soda, salt, butter, eggs, vanilla, buttermilk, and mini chocolate chips for the batter. The crumb topping is made from granulated and dark brown sugar, salt, melted butter, and cake flour, mixed into a thick, dough-like consistency. After preparing the topping and cake batter, the batter is spread evenly in a parchment-lined loaf pan, topped with the crumb mixture and additional mini chocolate chips.
Baking at 325°F, the crumb topping develops a golden, slightly crisp texture while the cake beneath remains moist and tender. The mini chocolate chips in both batter and topping provide bursts of melted chocolate throughout the loaf. The cake is finished with a dusting of powdered sugar.
This loaf works well as a breakfast treat or dessert. The cake benefits from using cake flour for softness and plain yogurt may substitute for buttermilk. Do not replace cake flour with all-purpose flour, as it alters the texture.
Ingredients
For the Crumb Topping:
- ⅓ cup granulated sugar
- ⅓ cup dark brown sugar
- Pinch salt
- ½ cup butter unsalted, melted and still warm
- 1¾ cups cake flour
For the Cake:
- 1¼ cups cake flour
- ½ cup granulated sugar
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoons butter unsalted, cut into 6 pieces, softened but still cool
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- ⅓ cup buttermilk
- ½ cup mini chocolate chips
To Finish
- ½ cup mini chocolate chips
- powdered sugar for dusting
Instructions
- Make the Crumb Topping: In a medium bowl, whisk the sugars, salt and butter to combine. Add the flour and stir with a rubber spatula or wooden spoon until the mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.
- Make the Cake: Preheat oven to 325 degrees F. Spray an 8x4-inch loaf pan with nonstick cooking spray and line with parchment paper; allow excess to overhang edges of pan.
- Using an electric mixer on low speed, mix the flour, sugar, baking soda and salt to combine. With the mixer continuing to ru n at low speed, add the butter one piece at a time; continue beating until the mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add the egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary. Using a rubber spatula, fold the mini chocolate chips into the batter.
- Transfer the batter to the loaf pan and spread into even layer. Break apart the crumb topping into large pea-sized pieces and spread in even layer over the batter, beginning with edges and then working toward center. Bake until the crumbs are golden and a wooden skewer inserted into center of cake comes out clean, 45 to 55 minutes (if the crumb topping appears to be browning too quickly, cover with foil for the remainder of the baking time). Immediately after taking the cake out of the oven, sprinkle with mini chocolate chips. Cool on a wire rack at least 30 minutes. Remove the cake from the pan by lifting parchment overhang. Dust with powdered sugar before serving. Leftovers can be stored at room temperature, wrapped in plastic wrap, for up to 2 days.
Notes
- Use cake flour as specified to ensure a soft, tender crumb; substituting all-purpose flour may create a tougher, drier cake.
- Plain yogurt can replace buttermilk if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6to 8 servings
Amount Per Serving
Calories 798 kcal
% Daily Value*
| Calories | 798kcal | 40% |
| Carbohydrates | 106g | 35% |
| Protein | 11g | 22% |
| Fat | 36g | 55% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 136mg | 45% |
| Sodium | 202mg | 8% |
| Potassium | 106mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 59g | 118% |
| Vitamin A | 995IU | 20% |
| Calcium | 86mg | 9% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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