Chocolate and Peanut Butter Chip Crumb Cake – the answer to your brunch or breakfast! Delicious crumb cake loaded with chocolate and peanut butter chips!
I must be crazy for baking in this heat, but sometimes you just want cake. More like craving some sort of buttery chocolatey cake. So of course I go to my pantry and start pulling stuff and decide to bake. But this cake is perfect for all sorts of occasions, not just to satisfy your cravings. This cake is perfect for brunches, breakfast with your cup of coffee, potluck, you name it, this can be your go-to cake for any occasion. So do you really need anything else in the world? I think not!
This cake is for those who like cake for breakfast, guilty! But yes, if you’re with me then this cake has your name written all over it. Who knows, it might end up being your favorite cake ever!
Not very difficult to make, the batter is really simple, and it has one of my favorite ingredients, no not chocolate chips though they’re up there on the list, but I’m talking Greek yogurt, people. Yes, the yogurt will keep the cake nice and moist so you know it’s going to be good. And that crumb on top, well let’s just say lots of sugar, cinnamon and butter. You know you can’t go wrong there.
The only part that really sucks here is that you have to wait for it to bake, but one thing’s for sure. It’s going to smell incredible while this is baking, making it super hard to wait for the cake to bake, then to cool. But if you’re brave and are able to wait it out, you will be rewarded with something special. Ohh yess! This crumb cake is so worth the wait!
- 2 tbsp granulated sugar
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup all purpose flour
- 1/4 cup unsalted butter melted, 1/2 stick or 4 tbsp
- 1/2 cup unsalted butter room temperature, 1 stick
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 cup Greek yogurt
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup peanut butter chips
- 1/2 cup mini milk chocolate chips
- powdered sugar for dusting
Preheat the oven to 350 F degrees. Spray an 8x4 inch loaf pan with cooking spray and set aside.
Combine the sugars, cinnamon, salt and flour in a small bowl. Drizzle the melted butter over and mix until it forms coarse crumbs, you can use a spoon or fork to do this. Set aside.
Add the butter and sugar to the bowl of your mixer and mix well combined. Add the eggs, vanilla extract and yogurt to the bowl and continue mixing until light and fluffy, should take about 2 minutes.
In another bowl combine the flour, baking powder, baking soda and salt. Take about a tbsp of this mixture and sprinkle over the chocolate chips and peanut butter chips in another bowl, this will ensure the chocolate chips don't fall to the bottom.
Add the flour mixture to the bowl of your mixture and mix until well incorporated. Fold in the chocolate chips using a spatula.
Pour the cake batter into the prepared loaf pan. Top with the crumb topping, you can use your hands to break apart the crumb topping into pea-sized pieces and spread over the top of the cake evenly.
Bake for 50 to 60 minutes, or until the crumb is golden brown and a toothpick inserted in the center of the cake comes out clean.
Cool completely before removing from the pan.
Top with the mini chocolate chips and dust with powdered sugar before serving.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Recipe adapted from An Italian in My Kitchen
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