Buttermilk-Chocolate Chip Crumb Cake
This delightful crumb-topped cake is a perfect blend of rich flavors and textures. The moist and fluffy cake, studded with mini chocolate chips, is complemented by a crunchy and sweet crumb topping. Finished off with a dusting of powdered sugar, this cake is a treat for any occasion. Enjoy a slice with a cup of coffee or tea for a cozy and satisfying treat.
— Constant Cookbook
Ingredients
- :
- ¾ cup all-purpose flour
- ¾ cup light brown sugar
- ¾ cup cold butter, cut into chunks
- 1 tsp vanilla extract
- :
- 1¼ cup all-purpose flour
- ¼ cup cake flour
- 1 stick butter
- ¾ tsp baking powder
- ¼ tsp baking soda
- ¾ cup mini bittersweet chocolate chips
- ¾ cup granulated sugar
- ½ cup buttermilk
- 1½ eggs
- 1½ tsp vanilla extract
- ¾ cup mini bitter-sweet chocolate chips, for sprinkling on top of the cake
- Powdered sugar, for sifting on top of the cake
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.
Cook Time
1H
Prep Time
PT30M
Yield
8 to 10 servings
Nutrition
- Calories: 798 kcal
- Carbohydrate Content: 106 g
- Protein Content: 11 g
- Fat Content: 36 g
- Saturated Fat Content: 22 g
- Cholesterol Content: 136 mg
- Sodium Content: 202 mg
- Fiber Content: 2 g
- Sugar Content: 59 g
- Serving Size: 1 serving
Comments
No comments found.