Chocolate chip crumb coffee cake is simple to make and studded with chocolate chips, then topped with an addictive crumb topping.
1 1/4cupsall-purpose flour
4tablespoonsunsalted butterat room temperature
1large eggat room temperature
1/2cupdark chocolate chipsyou can use semisweet or milk chocolate
powdered sugarfor dusting (if desired)
Preheat the oven to 350 degrees. Spray a 9-inch round cake pan with cooking spray. Line the bottom of the pans with parchment paper. Spray the paper with cooking spray and set pan aside.
Combine the flour, sugar, cinnamon, and salt in a medium mixing bowl. Add the melted butter, vanilla extract, and almond extract and stir until the mixture is well combined and forms crumbs that are mostly the same size. Set aside.
Whisk the flour, cinnamon, baking powder, baking soda, salt together in a medium mixing bowl. Set aside.
Combine the sugar and butter in the bowl of a stand mixer fitted with the paddle attachment and cream on medium speed until light and fluffy, 2 to 3 minutes. Add the egg and beat well. Scrape down the sides and bottom of the bowl, then beat in the vanilla, almond extract, and sour cream. Turn mixer to low speed and add the dry ingredients. Mix until flour is just incorporated. Gently fold in the chocolate chips.
Pour batter into the prepared pan and smooth the top with a spatula. Crumble the crumb mixture over the top of the cake to cover the batter completely. Bake for 27 to 30 minutes, until a cake tester inserted into the center of the cake comes out clean. Cool on a wire rack, then dust with powdered sugar. Serve and enjoy.