Chocolate and Peanut Butter Chip Crumb Cake

• Vegetarian

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/2 cup Peanut butter chips

• Baking & Spices

  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2 tbsp Brown sugar
  • 1 tsp Cinnamon, ground
  • 2 1/2 cup Flour
  • 18 tbsp Granulated sugar
  • 1/2 cup Milk chocolate chips, mini
  • 1 Powdered sugar
  • 1 1/4 tsp Salt
  • 1/2 cup Semi-sweet chocolate chips
  • 1 tsp Vanilla extract

• Dairy

  • 3/4 cup Butter, unsalted
  • 1 cup Greek yogurt

Found on jocooks.com

Description

Directions

• Preheat the oven to 350 F degrees. Spray an 8x4 inch loaf pan with cooking spray and set aside.
• Combine the sugars, cinnamon, salt and flour in a small bowl. Drizzle the melted butter over and mix until it forms coarse crumbs, you can use a spoon or fork to do this. Set aside.
• Add the butter and sugar to the bowl of your mixer and mix well combined. Add the eggs, vanilla extract and yogurt to the bowl and continue mixing until light and fluffy, should take about 2 minutes.
• In another bowl combine the flour, baking powder, baking soda and salt. Take about a tbsp of this mixture and sprinkle over the chocolate chips and peanut butter chips in another bowl, this will ensure the chocolate chips dont fall to the bottom.
• Add the flour mixture to the bowl of your mixture and mix until well incorporated. Fold in the chocolate chips using a spatula.
• Pour the cake batter into the prepared loaf pan. Top with the crumb topping, you can use your hands to break apart the crumb topping into pea-sized pieces and spread over the top of the cake evenly.
• Bake for 50 to 60 minutes, or until the crumb is golden brown and a toothpick inserted in the center of the cake comes out clean.
• Cool completely before removing from the pan.
• Top with the mini chocolate chips and dust with powdered sugar before serving.

Nutrition