Mocha Chocolate Chip Crumb Cake
Serves 810 mins prep70 mins cook
A moist, coffee flavored cake full of miniature chocolate chips and topped with a sweet, buttery crumb topping.
0 servings
What you need
Instructions
0 Preheat your oven to 350 degrees and grease a 9”x5” loaf pan (line with parchment if your loaf pan is not non-stick) 1 In a large bowl, combine 6 tablespoons of softened butter with 1 cup of granulated sugar, 2 large eggs, 1/2 cup of sour cream, 1/2 cup of whole milk and 1 teaspoon of vanilla extract and whisk vigorously 2 Add 1 tablespoon of espresso powder, 2 cups of all purpose flour, 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt and mix until just combined 3 Add a cup of miniature chocolate chips, mix until evenly distributed and set aside for now 4 In a separate bowl, combine 1 cup of all purpose flour with 1/4 cup of granulated sugar, 1/4 cup of brown sugar and 1/2 teaspoon of ground cinnamon 5 Use a fork to work in 4 tablespoons of melted and cooled butter and 1/2 teaspoon of vanilla extract until large crumbs develop and then mix in 1/2 cup of mini chocolate chips 6 Pour the batter into your prepared loaf pan and then sprinkle the crumb topping evenly over the top 7 Bake in a 350 degree oven for 65-75 minutes or until a toothpick will come out of the center clean and the loaf feels set to a light touch 8 Transfer the loaf pan onto a cooling rack and let the loaf cool for about 20 minutes before transferring it out of the loaf pan and directly onto the cooling rack to continue cooling 9 Enjoy warm or at room temperature 10 Store leftovers in an airtight containerView original recipe