Monday, April 6, 2015

Chocolate Chip Crumb Cake

Chocolate Chip Crumb Cake

I was looking back through my recipes this weekend and realized that I had not shared a crumb cake dessert with you since the beginning of December. Clearly this is a huge oversight on my crumb cake loving part because I sincerely believe in crumb topping all the things! I also strongly believe in chocolate so the two were bound to come together sooner or later.

Chocolate Chip Crumb Cake
Even though this cake has 3 separate steps, the cake, the crumb and the sauce, all are quite easy to make.

You can also certainly skip the extra chocolate sauce although I don't know why anyone would do such a thing.

This cake really needs to cool completely before you try to get it out of the pan and while you're waiting you're also going to be seriously tempted to eat the crumbs off the top of the cake. I will caution you to stop doing that just as soon as I stop doing it myself. Enjoy!




Chocolate Chip Crumb Cake
by Hungry Couple
Prep Time: 25 Minutes
Cook Time: 55 Minutes
Ingredients (12 Servings)
  • Cake:
  • 1 Cup sugar
  • 1 Stick unsalted butter, at room temperature
  • 2 Eggs
  • 1 Teaspoon vanilla
  • 1 Cup sour cream
  • 2 Cups all purpose flour
  • 2 Teaspoons baking powder
  • 1/2 Teaspoon baking soda
  • 1 Teaspoon salt
  • 1 Cup semi-sweet chocolate chips

  • Crumb Topping:
  • 1/2 Cup sugar
  • 1 1/4 Cup all purpose flour
  • 1/4 Teaspoon salt
  • 1 Stick unsalted butter, melted

  • Chocolate Sauce:
  • 1/3 Cup chocolate chips
  • 2 Tablespoons unsalted butter
Instructions
Chocolate Chip Crumb Cake
Pre-heat the oven to 350 degrees and butter and flour a tube style (angel food) pan.

In a large bowl, cream together the butter and sugar using a stand or hand mixer. Mix in the eggs, vanilla and sour cream.

In a separate bowl, sift together the flour, baking powder, baking soda and salt. Place the chocolate chips in a small bowl and mix with one tablespoon of the flour mixture. This will help the chips to not sink to the bottom of the cake in the oven.

Beat the flour mixture into the web batter just until incorporated and then fold in the chocolate chips. Pour into the prepared tube pan.

Make the topping by mixing together the sugar, flour, salt and melted butter in a small bowl. When fully incorporated, stick it together with your hands and crumble it over the top of the cake batter. Bake for 50 - 55 minutes or until the crumb is a light golden brown and a toothpick comes out clean. Allow to cool thoroughly before removing from the pan.

Melt the chocolate chips and butter together over a pot of steaming water or in the microwave and spoon over the cake, if desired.

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14 comments:

  1. Yeah, no, skipping the extra chocolate sauce does NOT sound like an option in my book! I need to try a crumb cake. I make muffins with streusel topping quite often, and of course, the streusel is the best part. I don't know have a tube pan - do you know if this would work in just a regular rectangle baking dish? I know it won't look as pretty, but it's the taste that matters, right?

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    1. Lori, you can make this in a rectangle baking dish but not in a spring-form because the center would cave in. Although it would still taste good. :)

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  2. Makes me want to run to the airport to fly to New York so I can get a slice today.

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    1. It's waiting for you, Renee. Bring coffee. :)

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  3. I definitely am craving a slice of this choc chip crumb cake to go alongside my afternoon cup of coffee. Just divine!

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  4. No crumb cake since December?! Gasp! I'm glad you remedied the situation because this cake looks amazing! So moist 'n fluffy inside, with that thick layer of streusel and that gorgeous glaze. Delicious!

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  5. Oh my gosh this looks just amazing, Anita!! I attend the church of crumb cake faithfully, especially in summer, but have never had a chocolate chip one. The texture looks beautiful - as do all your photos!

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  6. You are QUEEN of the crumb cake! This, as usual, is gorgeous and will probably haunt my dreams tonight

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  7. Could you cut the recipe in half and bake in an 8 in square pan?

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    Replies
    1. I have not tried to do either so I can't say for sure. But my recommendation would be to try baking it in a square or rectangular pan but not to cut the recipe in half. If you do, though, do come back and let me know how it went.

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  8. Hello!!! Can I substitute sour cream with buttermilk? Or maybe yogurth? Thank you

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    1. Hi Corin, although I haven't tried buttermilk or yogurt with this cake, I do believe either one will work fine. Let me know how it turns out!

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