Chocolate Crub Cake

CHOCOLATE  CRUMB CAKE

I wanted to donjon the same music of dish I had wee previously - a loll cake with a ship crumb and beverage chips in the batsman, topped with a big bed of crumb superior, then much brown chips and eventually a dusting of powdery sweetening. I upturned to my competition recipe E'er for crumb cake - the New York-style crumb dish from Cook's Illustrated. The become of strike was meet active perfect for an 8×4-inch breadstuff pan, so I ran with that and further potable chips to the hitter.

My crumb superior brunet a tad bit author than I would somebody likable, so I would convey checking it about central finished baking and if it's already turn to chromatic, recording with ikon for the remaining hot instance so those crumbs decree nice and boat.

INGREDIENTS:

For the Crumb Topping:

• ⅓ cup (66 grams) granulated sugar
• ⅓ cup (66 grams) dark brown sugar
• Pinch of salt
• ½ cup (113 grams) unsalted butter, melted and still warm
• 1¾ cups (198 grams) cake flour

For the Cake:

• 1¼ cups (142 grams) cake flour
• ½ cup (99 grams) granulated sugar
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 6 tablespoons (85 grams) unsalted butter, cut into 6 pieces, softened but still cool
• 1 egg
• 1 egg yolk
• 1 teaspoon vanilla extract
• ⅓ cup (80 ml) buttermilk
• ½ cup (85 grams) mini chocolate chips

To Finish

• ½ cup (85 grams) mini chocolate chips
• Powdered sugar, for dusting

DIRECTIONS:

1. Make the Crumb Topping: In a medium bowl, whisk the sugars, salt and butter to combine. Add the flour and stir with a rubber spatula or wooden spoon until the mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.

2. Make the Cake: Preheat oven to 325 degrees F. Spray an 8×4-inch loaf pan with nonstick cooking spray and line with parchment paper; allow excess to overhang edges of pan.

3. Using an electric mixer on low speed, mix the flour, sugar, baking soda and salt to combine. With the mixer continuing to ru n at low speed, add the butter one piece at a time; continue beating until the mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add the egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary. Using a rubber spatula, fold the mini chocolate chips into the batter.

4. Transfer the batter to the loaf pan and spread into even layer. Break apart the crumb topping into large pea-sized pieces and spread in even layer over the batter, beginning with edges and then working toward center. Bake until the crumbs are golden and a wooden skewer inserted into center of cake comes out clean, 45 to 55 minutes (if the crumb topping appears to be browning too quickly, cover with foil for the remainder of the baking time). Immediately after taking the cake out of the oven, sprinkle with mini chocolate chips. Cool on a wire rack at least 30 minutes. Remove the cake from the pan by lifting parchment overhang. Dust with powdered sugar before serving. Leftovers can be stored at room temperature, wrapped in plastic wrap, for up to 2 days.

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