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Chocolate Chip Crumb Pound Cake
This chocolate chip crumb pound cake combines the buttery richness of pound cake with the irresistible texture of a chocolate-studded cinnamon crumb. Layered inside and sprinkled generously on top, the crumb brings just the right sweetness and crunch. Perfect for brunch, coffee breaks, or dessert. And it keeps beautifully, making it a great make-ahead bake.
Ingredients
For the crumb topping:
- 1 cup (120 g) all-purpose flour
- 1/2 cup (100 g) firmly packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 3/4 teaspoon ground cinnamon
- 1/4 cup (56 g) unsalted butter, melted
- 1 cup (177 g) mini semisweet chocolate chips
For the cake:
- 3 cups (360 g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups (339 g) unsalted butter, softened
- 8 ounces (226 g) cream cheese, softened
- 2 cups (400 g) granulated sugar
- 3/4 cup (150 g) firmly packed light brown sugar
- 6 large eggs, lightly beaten (at room temperature)
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
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Instructions
To make the crumb topping:
- Combine the flour, brown sugar, sugar, and cinnamon.
- Stir in the melted butter until the mixture is moistened. Stir in the chocolate chips. Set aside.
To make the cake:
- Preheat the oven to 325°F (160°C). Grease a 10-inch fixed bottom tube pan. Line the bottom with parchment paper and grease the paper.
- Whisk together the flour, baking powder, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, cream cheese, sugar, and brown sugar until light and fluffy. Add the eggs 2 at a time, mixing well after each addition. Mix in the vanilla and almond extracts.
- Reduce the mixer speed to low. Gradually add the flour mixture, mixing just until combined.
- 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.
- Bake 1 hour 35 minutes, or until a pick inserted in the center comes out clean.
- Cool the cake completely in the pan on a wire rack.
- Run a thin 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.
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Notes
- Serving suggestions: Enjoy plain or with whipped cream and fresh berries.
- Make-ahead: The flavor and texture are just as good the next day, making it ideal for baking ahead.
- Pan variation: Bake in two standard loaf pans if you don’t have a tube pan. Reduce the bake time and check for doneness starting at 60 minutes.
- Storage: Keep in an airtight container at room temperature up to 4 days.
- Freezing: Slice before freezing for easy portions. Wrap well and store in an airtight container for up to 3 months. Thaw at room temperature before serving.
- Recipe adapted from The Essential Chocolate Chip Cookbook.
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