Chocolate and Peanut Butter Chip Crumb Cake Recipe
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
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
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
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.
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