Thanks for a great recipe. I made this last night for a pigout at work today and I’m a little disappointed. Make the cake: Preheat the oven to 350 degrees F. Butter two 8-by-2-inch-round cake pans and dust with flour, tapping out the excess. In this case, I used Callebaut white, milk and dark chocolate chips, along with some chopped hazelnuts. Sprinkle with reserved crumb mixture; top with chocolate chips and nuts. EVER. Add the chocolate and combine. Cool on a wire rack at least 30 minutes. Can i add vanilla maybe it will be effective more than chocolate ? I and now am trying this version. BAKE in a moderately slow oven 160°C for 1 hour and 15-20 minutes or until cooked when tested. Wanna see proof? 3. The rolling of the crumb “peas” took a long time too. Preheat oven to 350° and spray a 9 inch round cake pan with baking spray. I made this for Mother’s day this weekend – it was already in the oven when I read all of the comments and realized so many people had the same issue with the crumbs sinking into the cake and chips sinking to the bottom. I just made this yesterday for a bbq at my in-laws and it came out perfect with the original recipe michelle laid out. Vanilla Chocolate Crumb Cake, an easy Crumb Cake made with greek yogurt and the perfect crunchy topping. In my book, doughnuts, muffins, pastries … … Thanks for posting! I was wondering why there wasn’t a bit of baking powder included. Set aside 1 cup. I’d make sure you’re just sprinkling it on top and not actually pushing it onto the cake batter. I have made another recipe which uses cream cheese which I prefer. Chocolate Chip Crumb Cake is so full of chocolates, from the inside to the outside. This cake looks delicious! Put a 9-inch springform pan in the freezer for 15 minutes. COMBINE the walnuts, brown sugar and cinnamon and sprinkle over the cake. I think you’re going to love this one! Also, it is very easy to overbake the bottom layer, put the marshmallows on when it isn't quite done. I turned to my favorite recipe EVER for crumb cake – the New York-style crumb cake from Cook’s Illustrated. Leftovers can be stored at room temperature, wrapped in plastic wrap, for up to 2 days. This looks delicious! Hi Martha, I have not tried the substitute since I always have cake flour, but I think it’s a pretty standard substitution and should work just fine. For the streusel, combine the brown sugar, flour, cinnamon, salt, and butter in a medium bowl and pinch the ingredients together with your fingers until the mixture makes crumbles. Five years ago: Blueberry Muffins. Hi Kathy, I’m honestly not sure, I’ve made this cake multiple times, as written above, and have not had that issue :(. Oh my gosh, this looks scrumptious and I can’t wait to make it. Chocolate Chip Crumb Cake Have you ever eaten such a delicious cake that it is so good it doesn’t even need icing? Prepare the streusel: In a bowl, stir together flour, sugar, cocoa powder and salt. Such a shame! This looks scrumptious, Michelle! This is my go-to blog for anything and everything baked goods and it has never let me down! I also didn’t have mini chips so I used regular size and they all sank to the bottom and barely melted on top. The crumb topping sank into the batter. Your crumb topping looks perfectly browned . Hello and welcome! I’ve always been a fan of crumb cakes, and adding chocolate chips seems like a no-brainer! This crumb … I will put a note with a link at the top of the old one. I haven’t eaten it yet (and I really hope it is cooked all the way through – my tooth pick wasn’t long enough…lol). I wanted to keep the same style of cake I had make previously – a loaf cake with a tender crumb and chocolate chips in the batter, topped with a big layer of crumb topping, then more chocolate chips and finally a dusting of powdered sugar.