Chocolate Chip Crumb Pound Cake

Pound cake isn’t exactly revolutionary. It’s been around for ages. Sure, it’s gotten tweaked here and there over the years with some deviations from the standard pound ratio idea. But, there’s no mistaking the dense, buttery taste of pound cake.

This particular variation features a big boost of flavor with a crumb filling and topping made of chocolate chips, cinnamon, and sugar. I don’t know about you guys, but that combination pretty much always gets me excited about dessert.

This delightful Chocolate Chip Crumb Pound Cake features a sweet topping and swirl flavored with chocolate, cinnamon, and sugar. - Bake or Break

This is the kind of cake that is a well-recieved dessert as well as a wonderful indulgence for a coffee break. The flavors are perfect, a wonderful combination of basic ingredients. It gets a little extra flavor from some cream cheese and just the right amount of almond extract.

You’ll want to share this one. It’s a big, tall cake just perfect for a casual gathering.

Chocolate Chip Crumb Pound Cake

Yield: 12 to 16 servings

Prep Time: 25 minutes

Cook Time: 1 hour 35 minutes

This delightful pound cake features a sweet topping and swirl flavored with chocolate, cinnamon, and sugar.


For the crumb topping:

  • 1 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 3/4 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, melted
  • 1 cup mini semisweet chocolate chips

For the cake:

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 & 1/2 cups unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 2 cups granulated sugar
  • 3/4 cup packed light brown sugar
  • 6 large eggs, lightly beaten
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract


To make the crumb topping:

  1. Combine the flour, brown sugar, sugar, and cinnamon.
  2. Stir in the melted butter until the mixture is moistened. Stir in the chocolate chips. Set aside.

To make the cake:

  1. Preheat oven to 325°F. Grease a 10-inch fixed bottom tube pan. Line the bottom with parchment paper and grease the paper.
  2. Whisk together the flour, baking powder, and salt. Set aside.
  3. Using an electric mixer on medium speed, beat the butter, cream cheese, sugar, and brown sugar until light and fluffy. Add the eggs in 3 portions, mixing well after each addition. Mix in the vanilla and almond extract.
  4. Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
  5. Transfer half of the batter to the prepared pan. Sprinkle half of the crumb mixture evenly over the batter. Top with the remaining cake batter. Sprinkle the remaining crumb mixture on top of the cake batter and press gently into the batter.
  6. Bake 1 hour 35 minutes, or until a pick inserted in the center comes out clean.
  7. Cool the cake completely in the pan on a wire rack.
  8. Run a knife around the sides of the pan. Invert the cake onto a flat plate or cutting board. Place another plate or cutting board on the bottom of the cake and invert again.

Recipe slightly adapted from The Essential Chocolate Chip Cookbook.

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