Ingredients
- Crumb Topping:
- ½ cup unsalted butter, cold and cubed
- ½ cup light brown sugar
- ¾ cup all-purpose flour
- Cake Batter:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
- ¾ cup sour cream or plain Greek yogurt
- 1 cup chocolate chips (semi-sweet or preferred variety)
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8-inch or 9×9-inch baking dish.
- In a bowl, mix brown sugar and flour for the crumb topping. Cut in cold butter using a pastry cutter or fingers until crumbly. Chill until ready to use.
- In a large bowl, cream softened butter and sugar until light and fluffy, about 2–3 minutes.
- Beat in eggs one at a time, then mix in vanilla and sour cream until smooth.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until just combined.
- Fold in chocolate chips gently with a spatula.
- Spread batter evenly in the prepared pan and sprinkle the crumb topping over the top.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool slightly before slicing. Serve warm or at room temperature.
Notes
- Add chopped nuts to the crumb topping for extra crunch.
- Use cinnamon or nutmeg in the topping for a spiced flavor.
- Double the chocolate chips or use a mix of chocolate varieties for more richness.
- Can be made as mini muffins—reduce bake time to 18–20 minutes.
- Freezes well in individual slices wrapped tightly.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 26g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg