Sour Cream Chocolate Chip Crumb Cake

Sometimes I get a hankering for a good piece of crumb cake.  Honestly, I have no idea why but I feel like it’s the ultimate comfort food (well, at least for me it is).  Plus it has the extra added bonus of being one of those desserts that you can also have for breakfast and feel completely justified. 

If you insist, throw a couple raspberries on the plate too and you have a very well-balanced breakfast.

But don’t feel the need.  This recipe is fantastic all on its own.  Though a glass of milk wouldn’t be a bad addition…

Ingredients

    Cake

    • 2 ¼ cups flour
    • 3 t baking powder
    • ½ t cinnamon
    • ¼ t salt
    • 5 T butter, softened to room temperature
    • 1 cup sugar
    • 1/3 cup vegetable oil
    • 2 eggs
    • 2 t vanilla
    • 1 cup sour cream
    • 1 ½ cups semi-sweet chocolate chips *
  • I actually used 1 cup semi-sweet, ¼ cup dark and ¼ cup espresso chips (Nestle makes these and they’re awesome!).  You can use any combination you’d like, just keep it to about 1 ½ cups total.
  • Streusel Topping (always the BEST part of a coffee/crumb cake!)

    • 1 cup flour
    • 1 cup dark brown sugar
    • 7 T butter, softened to room temperature
    • 4 ½ t cinnamon
    • ½ t nutmeg
    • ¼ t allspice

Directions

Grease up a 9” baking dish and set that aside.

We’ll start with the cake base.  In a bowl put the flour, baking powder, cinnamon and salt and whisk together until well blended.  Set aside.

In a large bowl add the butter, sugar, vegetable oil, eggs, vanilla and sour cream and mix until well blended.  Slowly add in the flour mixture until everything is just combined.  Finally, add in the chocolate chips and stir those in with a wooden spoon.  Set this aside.

IMG_5566

On to the streusel, which is also super simple.  In a medium/large bowl add all the streusel ingredients – flour, brown sugar, butter, cinnamon, nutmeg and allspice – and mix with a fork (or your hands, which is probably easier) until the whole thing is crumbly.  We’re not looking for a “batter” here, but a nice textured crumble.

IMG_5571IMG_5572

Pour half of the batter into the prepared baking dish. 

IMG_5576

Cover that with about half of the streusel mix, then repeat – cover the streusel with the remaining batter and finally cover the batter with the remaining streusel.

IMG_5586IMG_5591IMG_5592

IMG_5593

Bake at 350 for about 40-45 minutes.  The edges should be turning golden brown and a toothpick inserted in the middle should come out dry.

IMG_5595

Remove from the oven and let cool on a wire rack.  Then have some for dessert and some more the next day for breakfast!

IMG_5596

1 thought on “Sour Cream Chocolate Chip Crumb Cake

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

<span>%d</span> bloggers like this:
search previous next tag category expand menu location phone mail time cart zoom edit close