Chocolate Chip Crumb Cake

  • 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
  • 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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