Chocolate Chip Crumb Cake
Indulge in the perfect marriage of tender cake, gooey chocolate chips, and buttery crumb topping with this irresistible Chocolate Chip Crumb Cake. Made with sour cream for a moist, rich crumb, and topped with a delightful streusel layer, this easy-to-make dessert strikes the ideal balance between sweetness and texture. Each slice is bursting with melty chocolate chips and topped with an optional dusting of powdered sugar for an elegant finish. Ready in just over an hour, this luscious cake serves 12, making it perfect for brunch, gatherings, or a cozy afternoon treat. Whether enjoyed warm out of the oven or at room temperature, this crumb cake is sure to become a family favorite.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 0.75 cup unsalted butter, melted
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup sour cream
- 0.25 cup whole milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup chocolate chips
- 1 tablespoon powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C) and butter or spray a 9x9-inch baking pan. Line the bottom with parchment paper for easier removal.
In a medium bowl, whisk together 2 1/2 cups of all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, combine the granulated sugar, brown sugar, and melted butter. Mix well until smooth and creamy.
Add the eggs to the sugar mixture, one at a time, beating well after each addition. Stir in the vanilla extract.
Mix in the sour cream and milk until fully incorporated.
Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. The batter will be thick.
Gently fold in the chocolate chips until evenly distributed throughout the batter.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
To make the crumb topping, combine 1/2 cup of all-purpose flour, 1/4 cup of granulated sugar, and 1/4 cup of cold butter (cut into small cubes) in a small bowl. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Sprinkle the crumb topping evenly over the cake batter.
Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
Dust the top with powdered sugar before serving, if desired. Slice and enjoy!
Nutrition Facts
Calories |
5289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.4 g | 349% | |
| Saturated Fat | 166.4 g | 832% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 882 mg | 294% | |
| Sodium | 3096 mg | 135% | |
| Total Carbohydrate | 703.9 g | 256% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 447.2 g | ||
| Protein | 63.7 g | 127% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 671 mg | 52% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 1561 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
