Chocolate Chip Crumble Top Cake

Hello Bakers– Here’s a sweet little cake.  Quick to put together, no frosting to make.  Just a touch of chocolate and all that crumbly topping.  With a scoop of ice cream –just right!

CHOCOLATE CHIP CRUMBLE TOP CAKE

Crumble Topping:
1/3 cup brown sugar
1/3 cup white sugar
pinch of salt
1/2 cup melted butter
1 cup flour

Cake:
1 1/4 cups flour
1/2 cup sugar
1/2 tsp. baking powder
1/4 tsp. salt
1/3 cup canola oil
1 egg
1 tsp. vanilla
1/2 cup buttermilk
2/3 cup mini chocolate chips

To top it off:
1/4 cup mini chocolate chips
powdered sugar

First make the crumb topping.  In a mixing bowl stir together the brown sugar, 1/3 cup white sugar, pinch of salt and 1 cup of flour.  Pour in the melted butter and stir it up til it’s blended.  Set aside.

To make the cake, in a mixing bowl, mix together the 1 1/4 cup flour, 1/2 cup sugar, baking powder and the  1/4 tsp. salt.  Then stir in the canola oil, egg, vanilla and buttermilk.  Next fold in the mini chocolate chips.

Spoon the batter into a standard 9″x 5″ loaf can (or I used 2 smaller half size pans) that has been sprayed with cooking spray.  Then sprinkle the crumble topping over the batter with your fingers so it looks like coarse crumbs.

Pop it into a 350 degree over for 35 to 40 minutes.  When it comes out of the oven sprinkle the remaining 1/4 cup mini chocolate chips over the hot cake.  When it cools, sprinkle on the powdered sugar through a sieve.  Cut into pretty slices & enjoy!