Chocolate Chip Crumb Cake

[PrisonerOfHope]

CHOCOLATE CHIP CRUMB CAKE

Yield: 12 to 16 servings



Prep Time: 25 minutes



Cook Time: 35 minutes







INGREDIENTS:

FOR THE TOPPING:

1/2 cup all-purpose flour

1/4 cup firmly packed light brown sugar

1/4 teaspoon ground cinnamon

pinch of salt

3 tablespoons unsalted butter, cold and cut into 1/2-inch cubes

FOR THE CAKE:

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1/4 cup granulated sugar

1/4 cup firmly packed light brown sugar

1 large egg

1/2 teaspoon vanilla extract

3/4 cup milk

2 cups mini semisweet chocolate chips

DIRECTIONS:

TO MAKE THE TOPPING:


Combine the flour, brown sugar, cinnamon, and salt in a small bowl.


Add the butter, and mix with a fork or your fingers until the mixture is thoroughly combined and forms crumbs.


Refrigerate while you make the cake.


TO MAKE THE CAKE:


Preheat oven to 350°F. Grease an 8-inch square baking pan.


Whisk together the flour, baking powder, and salt. Set aside.


Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the egg and vanilla, and mix well.


Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of the milk. Mix just until combined.


Stir in the chocolate chips.


Transfer the batter to the prepared pan, and spread evenly.


Crumble the topping mixture over the top of the cake.


Bake 30 to 35 minutes, or until the top is golden brown and a pick inserted into the center of the cake comes out clean.



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