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Chocolate Chip Crumb Cake
Chocolate Chip Crumb Cake is a super moist sour cream and vanilla-infused cake with a chocolate chip and cinnamon topping.
Ingredients
Butter to grease a 9x9-inch baking pan
1 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons butter, softened
3/4 cup granulated sugar
2 whole eggs
1 teaspoon vanilla extract
1 1/4 cups sour cream
1/2 cup mini chocolate chips
Topping
1/2 cup all-purpose flour
1/2 cup brown sugar
5 tablespoons melted butter
1/4 teaspoon ground cinnamon
1/2 cup mini chocolate chips
Optional Dusting
1-2 teaspoons powdered sugar to dust over the top of the cake.
Instructions
- Preheat oven to 350 degrees F with a rack in the top third of the oven.
- Butter the bottom of a 9X9 baking pan then cut a piece of parchment so that its width fits in the bottom. Butter the parchment then lay it into the buttered bottom (butter side up) with the sides folding up and over each edge. These will act as handles to remove the baked cake. Butter the two remaining exposed sides of the pan.
- Sift the flour, baking powder, baking soda and salt into a medium bowl. Set aside.
- In the bowl of a stand mixer with the paddle attachment, cream butter for one minute until creamy.
- Add sugar and cream for two minutes. Batter at this point will be crumbly.
- With mixer running on low, add in one egg at a time, scraping the sides between additions.
- Scrape again and mix until batter is combined with no lumps.
- Add vanilla and mix.
- Alternate adding sour cream and the flour mixing after each addition just until combined.
- Scrape the sides of the bowl and mix once again – just enough to combine.
- Remove from mixer and fold in the chocolate chips with a rubber spatula then scrape the batter into the prepared pan.
- In a medium bowl, mix all of the topping ingredients and then crumble bits of it over the top of the batter. After mixing, the topping is not the usual topping texture. It is wet and stiff and when you crumble it over the top, it will not cover all of the batter. This is by design. As the cake bakes, the batter pokes through the parts that have no topping, giving a marble affect.
- Bake for 35 minutes or until a tooth pick inserted into the center comes out clean.
- Let cool on a rack completely.
- If using powdered sugar, dust the top of the cake with a sifter.
- Loosen up the sides without parchment by running a knife along the edge, then lift the entire cake out using the parchment handles and cut 3X3 into nine squares.
- Serve immediately.
- Refrigerate leftovers.
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Find it online: https://www.afamilyfeast.com/chocolate-chip-crumb-cake/
