Buttermilk-Chocolate Chip Crumb Cake
42 comments » 
I have had this crumb cake bookmarked for quite some time; as soon as I saw it sitting in my Google Reader it drew me in. I have developed a great preference for cakes, quick breads, and muffins/scones that use buttermilk – it definitely seems to bring out all of the other flavors and provides a richness that most other ingredients can’t accomplish.
I was trying to pinpoint the smell and flavor for the longest time and couldn’t figure out, and then I realized that it tastes like a donut! I’m not sure what contributes to that flavoring, but it definitely takes on the smell and taste of a donut. It goes without saying then that this is a fabulous cake and the crumb topping makes it absolutely delectable.
Buttermilk-Chocolate Chip Crumb Cake
Yield: 8 to 10 servings
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Ingredients:
Butter Crumb topping:
¾ cup all-purpose flour
¾ cup light brown sugar
¾ cup cold butter, cut into chunks
1 tsp vanilla extractBatter:
1¼ cup all-purpose flour
¼ cup cake flour
1 stick butter
¾ tsp baking powder
¼ tsp baking soda
¾ cup mini bittersweet chocolate chips
¾ cup granulated sugar
½ cup buttermilk
1½ eggs
1½ tsp vanilla extract¾ cup mini bitter-sweet chocolate chips, for sprinkling on top of the cake
Powdered sugar, for sifting on top of the cakeDirections:
Preparation:
1) Preheat oven to 375°F.
2) Lightly grease a 9x4 inch loaf pan, and line the inside of the pan with parchment paper or foil, and then grease it as well.To make the topping:
3) Thoroughly mix the flour and sugar in a large bowl. Drop in chunks of butter, using a table knife, cut the butter into the flour until it reduces to the size of large pearls. Sprinkle vanilla extract over, working with fingertips, knead the mixture together until moist, clumpy lumps are formed. DO NOT overmix.Mix the batter:
4) Sift the all-purpose flour, cake flour, baking powder and baking soda. Then toss the chocolate chips with 1 tablespoon of the sifted mixture in a small bowl.
5) Cream the butter in the bowl of a stand mixer for about 3 minutes.
6) Add in the sugar in 3 additions, beating for 1 minute after each portion is added.
7) Add in egg and beat for 45 seconds.
8) Mix in the vanilla extract.
9) Alternately add in the sifted mixture in 3 additions with the buttermilk in 2 additions, beginning and ending with the sifted mixture. Scrape down the sides of the mixing bowl to ensure even mixing.
10) Stir in chocolate chips.
11) Spoon the batter into the baking pan, and spread evenly, smooth the top with rubber spatula.
12) Sprinkle the streusel topping evenly on the cake batter, make sure that the whole surface is covered.
13) Bake the cake for 1 hour or until a toothpick inserted in the center of the cake turns out clean. The baked cake should pull away slightly from the sides of the pan.
14) Remove the pan from the oven and sprinkle the chocolate chips evenly on top of the baked cake immediately.
15) Let the cake cool completely. Use the parchment or foil to lift the cake out of the pan, then sift some powered sugar on top of the cake. Serve.(Adapted from Piggy's Cooking Journal)
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Looks absoulutely divine! Love that it has donut like qualities! This is a must make for me:)
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This looks amazing. I love, love, love using buttermilk in baked goods!
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oh my! this looks fantastic!
thank you, thank you.
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That looks amazing! I’m bookmarking this one! :0)
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Wow! that looks sooo good! I love buttermilk in cakes, especially when chocolate is involved!!! Cant wait to try the recipe
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I find a lot of crumb cakes taste like doughnuts. Or is it doughnuts that taste like crumb cake?
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Now that looks incredible! Those pictures alone are enough to make you hungry.
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Wow! That looks almost HEAVENLY! mmmmm!!
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A cake that tastes like donuts…heaven!! Looks great!
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This looks fantastic! I love using buttermilk in recipes too – makes everything so much creamier! I love it in mashed potatoes as well.
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Yum! this looks great! I agree about buttermilk… it adds so much flavor to ingredients! this looks lovely
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Hey, love your version of this cake, looks good! I didn’t realise that it tastes like doughnuts though.
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Chocolate chips as far as the eye can see…Great recipe!
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This looks fabulous. I would love to incorporate some banana in this one!
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Just printed this and can’t wait to try it, especially after two pretty bad Martha Stewart dessert recipes I’ve made in the past week.
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This bread recipe looks delicious and moist. I’m always looking for something to go with a cup of hot tea.
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A cake that tastes like donuts?? I am totally making this.
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I made this cake last weekend after your description of it tasting like a donut! Unfortunately for me it didn’t.
And I mistakenly put the chocolate chips on top of the batter – I think I would’ve enjoyed the top part more if I hadn’t because the chocolate melted in with everything.
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i made this cake this week and it was a disaster, not by any fault of the recipe or you, i mistakenly put it in the wrong sized pan. but i am going to attempt it again in a few days. i really cant wait to taste it. i was so sad when it didnt turn out. i will let you know if i get it right this time =)
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Sandra – I’m so sorry this didn’t turn out for you the first time around, but I hope you will give it another shot and let me know what you think!
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Oh Lordy!!! I feel faint just looking at that coffeecake. I wish I lived next door to you!
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Buttermilk choc chip crumb cake:
The directions don’t mention anything about sprinkling 1/2 the chips on top of batter. I went back twice to look at the recipe & picture and figured that’s what you did, but would be helpful to include it in the instructions.
It’s baking now…hope it’s DELISH!
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Michelle on June 18th, 2010 at 4:12 pm
Hi Shirley, It’s actually step #14 in the recipe. I hope you enjoyed the cake!
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CAN NOT WAIT TO TRY THIS! BUT, HOW DO YOU MANAGE THE 1 1/2 EGGS
DEAR BEB; HOW DO I GET ONE AND A HALF EGGS?? THANKS. I PRINTED YOUR RECIPE. I’LL ANXIOUSLY AWAIT YOUR REPLY!!
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Michelle on February 15th, 2011 at 9:30 pm
I crack 3 eggs into a measuring cup and beat them lightly with a fork, and then I pour out half of the volume.
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This is a MUST for anyone loving chocolate/crumb cake/deliciousness!
I coulkd not stop eating it. The streusel topping forms this amazing “crust” on the top of the cake…my mouth is watering just talking about it.
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Hi, I have this cake baking now in the oven. The topping crumbs are all melting together and looking very buttery/watery. Might there be too much butter in the listing of crumb topping ingredients? Perhaps it should be 3/4 of a stick of butter, not 3/4 cup?
I am waiting to see how it comes out in a half hour, but there is a pool of butter in the center of the cake and I’m not very optimistic. Please let me know if you’ve run into this yourself and what changes you made.
Thanks very much!
Karen
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Michelle on October 18th, 2010 at 10:59 pm
Hi Karen, The recipe amount is correct with the 3/4 cup of butter. How did this end up turning out for you?
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Karen on November 9th, 2010 at 6:38 am
Hi Michelle,
Thanks for your reply. The crumbs sank into the cake batter adding a delicious buttery layer. Everyone who tasted the cake loved it! I had envisioned a New York-style crumb topping and that’s where my concern was, because the topping melted together. It tasted delicious, just didn’t look crumb-topped as I expected.
I enjoy your site; thanks for all the recipes and tips!
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Michelle on November 10th, 2010 at 2:45 pm
Oh I’m so glad you ended up loving it! Yay!
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Hi,
I love this coffeecake so much! I baked it several times already. But, these last couple times, the crumb topping were not crumbly like yours, it was more like too soft; so, it melted together with the batter during baking. I don’t know why.
Should I refrigerate the crumb topping after making it? (so it won’t turn too soft), or should I reduce the amount of butter? (like1 stick of butter, instead of 3/4 cups?)
Thank you for the info and help
!
Sri
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Michelle on February 15th, 2011 at 9:31 pm
If you find that the crumb topping is getting too soft, I think your solution for refrigerating it prior to using it would be the perfect thing to try!
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INCREDIBLE!!!!! (as always…) Thank you for your amazing site. You are my go-to person when I want to bake!!
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YUM! I had printed this recipe out quite a while ago but just made it tonight. It is definitely a keeper recipe for me!! I can’t use too much sugar, so I used a stevia-sugar blend in the batter, and I used Splenda Brown in the topping. I was worried about the stevia taste, but it worked out really well! Also, I had extra large eggs on hand so I only used one and the cake was fine. I still have quite a bit of buttermilk so I am thinking of tripling the recipe to make a large bundt cake to take to work with me next week. Thanks for the great recipe!
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Hi! I’m thinking of making this for my co-workers tomorrow but I’m wondering if I can make them into muffins?
Thanks for all the wonderful recipes! Can’t wait to try this one
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Michelle on April 26th, 2012 at 12:12 am
Hi Amy, I’ve never made them into muffins, but I’d definitely give it a shot! Enjoy!
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Can this be made in a 8×8 pan?
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Michelle on June 4th, 2012 at 10:07 pm
Hi Sara, Yes, you can make this in an 8×8 pan – it has the same capacity as a 9-inch loaf pan. You may just need to decrease the baking time, I would start checking at half the estimated time above. Enjoy!
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Hi just made the cake. Did you add all the crumb recipe? I did and the cake is butter soaked. Almost dripping to the point of butter covered fingers. Trying to figure what went wrong
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Michelle on March 4th, 2013 at 10:45 pm
Hi Gene, Yes, I use all of the crumb topping. I’m thinking your butter may not have been cold enough or got warm from working with it. In the future, pop the topping in the refrigerator while you prepare the cake.
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Love your site and recipes…however I had the same problem as some of the other bakers. The topping melted into the batter and wound up an uncooked med underneath the cake. Will try again minus the topping.
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