Chocolate Crumb Cake
Deliciously indulgent chocolate sour cream crumb cake recipe inspired by German streuselkuchen. A must-bake for breakfast cake lovers!
Servings: 16
Equipment
- 9x13 baking pan make sure your pan is at least 2 inches deep to accommodate this cake.
Ingredients
crumble topping
- 1 1/4 cups all purpose flour
- 1/2 cup granulated sugar
- 1/4 cup cocoa powder (unsweetened), I used Dutched cocoa powder.
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
dry ingredients for cake
- 1 3/4 cups all purpose flour
- 2 cups granulated sugar
- 3/4 cup cocoa powder, unsweetened, I used Dutched cocoa powder.
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
wet ingredients for cake
- 1 cup sour cream*
- 1/3 cup vegetable oil*
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup hot brewed coffee, you can also use hot water but coffee will give you better flavor.
for dusting the finished cake
Instructions
- Preheat oven to 350F. Spray your pan with nonstick baking spray.
make the crumb topping
- In a medium bowl whisk the flour, sugar, cocoa and salt together, and then drizzle in the melted butter. Stir, and then get in with your hands to toss and combine well to create a large crumb texture. It will seem gooey at first but will dry out as you blend everything. Set aside.
to make the cake
- Whisk together the dry ingredients in a large bowl and set aside.
- In a medium bowl whisk the sour cream, oil, eggs, and vanilla together until smooth. (Don't add the coffee yet.)
- Start mixing the wet ingredients into the dry ingredients, and then add in the hot coffee. Mix until everything is well combined, but don't over-beat.
- Pour the batter into your prepared pan and smooth out the surface.
- Top evenly with the crumble mixture. Note: scatter the crumbs evenly and all the way to the edges of the cake, don't mound them in the center. This will help the cake bake more evenly.
- Bake the cake in the center rack of your preheated oven for about 45 minutes, or until done in the middle. The center should not be wobbly. You can check with a toothpick, but be aware that this is a brownie-like cake so your toothpick may come out with fudgy crumbs. Don't over-bake.
- Let cool for about 10-15 minutes, the shower generously with powdered sugar through a seive.
Notes
*You can substitute yogurt for the sour cream. A thick, Greek-style yogurt has a similar consistency to sour cream. Just make sure to use an unflavored yogurt. I prefer a full fat yogurt, but you can use low or no fat as well.
*Melted butter can be substituted for oil in cake recipes. The melted butter can be substituted in the same quantity as the oil called for in the recipe. Keep in mind that butter contains more fat than oil and that it may add a slightly richer flavor to the cake.
Nutrition
Calories: 349 kcal · Carbohydrates: 53 g · Protein: 5 g · Fat: 15 g · Saturated Fat: 6 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 4 g · Trans Fat: 0.3 g · Cholesterol: 47 mg · Sodium: 303 mg · Potassium: 162 mg · Fiber: 3 g · Sugar: 32 g · Vitamin A: 303 IU · Vitamin C: 0.1 mg · Calcium: 42 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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