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…



    • 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


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.


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.


Pour half of the batter into the prepared baking dish. 


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.



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.


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


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