Chocolate and Peanut Butter Chip Crumb Cake – the answer to your brunch or breakfast! Delicious crumb cake loaded with chocolate and peanut butter chips! A must try!
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.
Ingredients
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
Crumb
- Sugar – Both brown and granulated white sugar. The two sugars will melt down and form a beautiful crust over top of our loaf.
- Spices – We’re just using cinnamon today, it’s a key ingredient to this crumb so don’t forget to include.
- Flour – All purpose, but feel free to use gluten free flour if you’d prefer.
- Seasoning – Just a bit of salt is all we need.
- Butter – Unsalted to control the sodium in our dish.
Cake
- Butter – Unsalted to control the sodium in our dish.
- Flour – All purpose, but feel free to use gluten free flour if you’d prefer.
- Sugar – Granulated white sugar is what I use in this recipe. For information regarding which sugars work best in your baked good, this guide is a good start.
- Eggs – An important emulsifier for ensuring a smooth batter.
- Vanilla extract – A (not so secret) secret ingredient that will give your baked goods a flavor that is well balanced and well rounded.
- Baking powder and baking soda – This is a leavening agent, which means it’ll help this delicious cake rise in the oven.
- Goodies – Chocolate chips and peanut butter chips of course! I used semi sweet chocolate today to prevent the cake from being overwhelmingly sweet.
Alternatives
- If you don’t have Greek yogurt on hand, sour cream can be substituted as it will still provide moisture, tanginess, and the needed level of fat. Don’t worry your loaf won’t taste like sour cream once it’s been baked.
- Regular yogurt lacks the fat and protein that makes its Greek alternative so great for this recipe so it is not a recommended substitute.
How To Make Chocolate and Peanut Butter Chip Crumb Cake
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Preheat the oven: To 350 F degrees. Spray an 8×4 inch loaf pan with cooking spray and set aside.
Crumb Topping
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Combine the crumb ingredients: 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.
Cake
- Combine the wet ingredients: 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.
- Mix the dry ingredients: 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.
- Assemble the cake: 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.
- Finish the cake: 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.
Not A Fan Of Peanut Butter?
You can leave out the peanut butter and replace it with butterscotch chips, white chocolate, or extra semi-sweet chocolate chips.
Some Tips
- Use fat free Greek yogurt if you’d like to cut down on calories for this recipe.
- Oven temperatures vary, mine took around an hour and 15 minutes to bake this loaf so don’t worry if you hit the 50 minute mark and it’s not quite ready.
- Grease your loaf pan well, especially in the corners.
Leftovers
The best way to store your new crumb cake is right on the counter top. Storing it in the fridge may dry out your dessert prematurely. Place it on a plate and cover with plastic wrap and it will last for 3 days before it begins to get dry.
Freezer
If you’d prefer to store in the freezer, wrap the loaf tightly in aluminum foil before placing in a large ziploc bag, be sure to press out as much of the air in the bag as possible before sealing. This method will keep your loaf fresh for up to 4 months. To thaw you’ll want to keep it wrapped in foil as it thaws on your counter for up to 3 hours.
Have You Been Bit By The Baking Bug? Try These Recipes!
- Lemon Blueberry Yogurt Loaf
- Apple Coffee Cake Muffins
- Red Velour Cake
- Tiramisu Tres Leche
- Zebra Cake
- Cream Cheese Filled Banana Cake
- Apple Pie Cake
- Peach Upside Down Cake
- Coconut Cake
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Chocolate and Peanut Butter Chip Crumb Cake
Equipment
Ingredients
Crumb Topping
- 2 tbsp granulated sugar
- 2 tbsp brown sugar packed
- 1 tsp cinnamon ground
- 1/4 tsp salt
- 1/2 cup all-purpose flour
- 1/4 cup butter unsalted, melted, 1/2 stick or 4 tbsp
For Cake
- 1/2 cup butter unsalted, room temperature, 1 stick
- 1 cup sugar granulated
- 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
Other
- 1/2 cup mini milk chocolate chips
- powdered sugar for dusting
Instructions
- Preheat the oven to 350 F degrees. Spray an 8×4 inch loaf pan with cooking spray and set aside.
Crumb Topping
- 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.
For Cake
- 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.
Recipe Notes
- You can leave out the peanut butter and replace it with butterscotch chips, white chocolate, or extra semi-sweet chocolate chips.
- The best way to store your new crumb cake is right on the counter top. Storing it in the fridge may dry out your dessert prematurely. Place it on a plate and cover with plastic wrap and it will last for 3 days before it begins to get dry.
- If you’d prefer to store in the freezer, wrap the loaf tightly in aluminum foil before placing in a large ziploc bag, be sure to press out as much of the air in the bag as possible before sealing. This method will keep your loaf fresh for up to 4 months. To thaw you’ll want to keep it wrapped in foil as it thaws on your counter for up to 3 hours.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
