Chocolate Chip Crumb Cake

Chocolate Chip Crumb Cake

  • Prep Time: 15 mins
  • Total Time: 1 hrs
  • Yield: 1nine x thirteen cake

    • About This Recipe

    “this was always a hit at my house growing up. I like it hot out of the oven or any other time, day or night. Great with a big glass of milk.”

    Ingredients

  • 2cupsflour
  • 1teaspoonbaking powder
  • 1cupsugar
  • 2cupsmini chocolate chips
  • 1teaspoonbaking soda
  • 1/2 teaspoonsalt
  • 1teaspoonvanilla
  • 3eggs
  • 1cupsour cream

    • topping

  • 1tablespoonflour
  • 2tablespoonsbutter( melted)
  • 1/2 cupbrown sugar
  • 1/2 cupmini chocolate chip

    • Directions

  • Combine the dry ingredients (excluding chocolate) for the cake together in a medium bowl Combine the wet ingredients for the cake in a large bowl, stir.
  • Mix the dry ingredientsinto the wet ingredients.
  • Fold in the chocolate chips.
  • Spread into a greased 9×13 pan.
  • Mix topping ingredients together and sprinkle on top of cake.
  • Bake at 350F 45-50 minutes.

    • Reviews

  • “This cake was extremely easy to make and the kids really enjoyed it.I did not leave it in for the full baking time as it was completely baked in just 30 minutes.I also did not have mini choc chips and used regular ones.I will make this cake again.”

  • “Definitely enjoyed the smell in the kitchen during baking. I’d reduce the chocolate chip content next time. Otherwise, delicious!”

  • “We had a great breakfast this morning with the crumb cake. I did not have the full 2 cups for the cake so I used 1 1/2 cups and it still tasted great. Thank you for the recipe Erin!”

  • “WOW!!really good gooey cake.My Granddaughter made it after school yesterday and we enjoyed it WAY TOO MUCH to be good for the waistline!! Easy and tasty.Thanks for sharing, Miss Erin, I will definitely use it again!”

  • “Yummy cake, Erin – I took this to work today for a coworker’s birthday, and everybody loved it.It tastes like a big chocolate chip cookie!I am only giving it 4 stars because the topping did not come out like I expected a crumb or streusel topping would.By using melted butter as indicated, the topping was really gloppy (not crumbly) and it sank into the cake leaving holes in the surface (maybe I did something wrong?).Anyway, it still tasted fine, but I was disappointed in how it looked (I ended up making an icing of powdered sugar, a little cocoa & chocolate milk to cover up some of the holes).I will make this again because I’m sure hubby will love it too, but I think I will try using softened butter instead to see if that makes a difference in the crumb topping.Thanks for posting this recipe!-M:-)”

  • “Excellent!Great texture and not overpoweringly sweet.I baked for 38 minutes and it was done to golden perfection.The only change I made was to add 1/2 tsp cinnamon to the dry ingredients.My first attempt at this did not bode well because after the cake was in the oven I turned around and realized I had left out the chocolate chips.Oops.Well the cake was ok, but I knew then I would try again and add some cinnamon on the next attempt.That and remembering the chips made the second one mucho better.Thanks Erin for a great recipe!”

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