Sour cream adds moisture and great texture to this Sour Cream Chocolate Chip Crumb Cake. Baking it in a loaf pan makes it easy to slice and serve. No fork needed!
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If you were to ask me “What is your favorite thing to do in the kitchen” the answer would clearly be EAT. But after that, it would have to be baking quick breads, muffins, crumb cakes and the like. I’m the queen of no-fuss baking and these recipes are typically quite easy and yield a fabulous result. Instant gratification of the best sort – especially when chocolate is involved.
I saw a gorgeous image of a crumb cake on Pinterest a while back and hunted down the original source only to find the recipe had been removed. Frustration! I’ve made a crumb cake or two (or 500) in my life so I decided to create my own version and I’m pretty excited about the result. If you know me well, you know I have an affinity for baking with sour cream and Greek yogurt and it has done me good again in this recipe.
I found inspiration in several places, including my own crumb cake and muffin recipes, and the result is this substantial, chocolate chip studded, lightly sweet cake with a hint of orange. The crumb topping and light dusting of powdered sugar make it pretty darn gorgeous. On top of all that, we loved it.
Here is how it’s done.
In a large mixing bowl use an electric mixer to combine sugar, vegetable oil, eggs, and vanilla extract (see the recpe below for the precise amounts).
Add the sour cream and orange zest and mix until well combined.
The dry mixture is combined is a separate bowl and consists of flour, baking powder, and salt. Put those beaters away and use a spoon to add the dry mixture, a spoonful at a time, mixing in between additions.
In goes the happiness – or sometimes also referred to as mini chocolate chips. I used semi-sweet but the recipe would work awesomely with dark chocolate as well.
This part is important so stay with me. Line a 9″ x 5″ loaf pan with a piece of foil large enough to hang over the edges and coat it generously with non-stick cooking spray. Heavy duty foil works really well for this purpose since it doesn’t tear as easily.
Time to put the “crumb” on the crumb cake. Slice 6 tablespoons of cold butter into pieces and use a pastry blender to cut it into flour and brown sugar. I also added a touch of vanilla extract for good measure.
I always get in there with my fingers towards the end to be sure the mixture is well combined.
Transfer the batter to the prepared pan and sprinkle the crumb topping evenly over the top.
Bake the cake until a toothpick inserted in the center comes out clean which should take about 50 to 65 minutes. Remove the cake from the oven and immediately sprinkle 1/2 cup of mini chocolate chips on top. They will become glossy and wonderful from the heat of the cake.
Allow the cake to cool completely in the pan and then use the foil to lift it out to a cutting board. See! The foil was important. This is not a cake you want to flip out of a pan. You might lose a chocolate chip or two and that would be a bad, bad thing.
And, just to make it even more irresistible, dust the top with some powdered sugar.
Sour Cream Chocolate Chip Crumb Cake
Ingredients
Cake:
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1¼ cups granulated sugar
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon pure vanilla extract
- ¾ cup sour cream
- 1 teaspoon orange zest
- 1 cup mini chocolate chips
Crumb Topping
- ½ cup all-purpose flour
- ½ cup light brown sugar
- 6 tablespoons cold butter, sliced into small pieces
- ½ teaspoon pure vanilla extract
- ½ cup mini chocolate chips
- powdered sugar, for sprinkling on cooled cake
Instructions
- Preheat oven to 350 degrees F. Line a 9- x 5-inch loaf pan with a piece of foil large enough to hang over edges and spray the foil with non-stick cooking spray.
- In a medium mixing bowl, combine flour, baking powder, and salt and set aside.
- In a large mixing bowl use an electric mixer to combine sugar, vegetable oil, eggs, and vanilla extract. Add sour cream and orange zest and mix until well combined. Using a wooden spoon, add the dry mixture and stir to combine. Add 1 cup chocolate chips and stir, just until combined.
- To make crumb topping place flour, brown sugar, butter, and vanilla extract in a medium bowl and use a pastry blender or fork to combine. Finish by working the mixture with your fingers to be sure it is well combined and crumbly.
- Transfer batter to prepared loaf pan and sprinkle with crumb topping and bake for 50 to 65 minutes, or until toothpick inserted in center of bread comes out clean. Remove from oven and immediately sprinkle with 1/2 cup mini chocolate chips. Allow to cool completely in pan. Use the foil edges to lift the cake from the pan and transfer it to a cutting board or serving platter. Dust with a bit of powdered sugar, slice and serve.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Like this? Please rate & comment below!
I can’t find where it says what temperature to bake the cake at.
The oven temp is 350 degrees F. The detailed instructions are included on the recipe card and the bottom of the post.
Sooo yummy! But I definitely did something wrong (ummm I say this a lot when it comes to cooking) my crumble sank to the middle so there’s a tunnel of crumble running through it (no one is complaining about that LOL). Any clue what I did wrong? I def want to make again but right this time. I did overwork the crumble with my hands a bit.
Just made it…. Waiting for it to cool off. Maybe it’s my oven but it took an extra 15 or 20 minutes for it to firm up. That and it grew tall in the center so it was difficult Landing chocolate chips on it after they came out of the oven. Other than that looks delicious smells delicious can’t wait to bite into it
Hi
I just made this recipe but used 4 mini loaf pans. I baked them for about 40 minutes. They turned out delicious
Thank you for this recipe. I had only one problem as another person said. I couldn’t put the chips on top because the cakes came right to the top of the pans and they were domed So the chips just rolled off.
I did melt the chips and spread it on top. That worked just fine.
Good recipe, nice and moist! I like the sour cream. I didn’t have orange zest and definitely found something was missing. I’d use the orange zest next time or swap the oil for butter. I used cake flour for the crumbs because I think they make a more tender crumb. Also thought the butter might make the crumbs melt so I added about 1/3 cup more flour. Might try adding 1/3 cup dark cocoa powder instead next time. I didn’t have a 9×5 so I used an 8×4 and an additional mini loaf pan. Filled both up perfectly. The cake is fluffy and moist and the crumbs didn’t sink!
This bread turned out perfect!! I cooked it for about 60 minutes because the middle was sinking a little when I checked it at 50 minutes. It was so moist, so crumbly, and SO good!! I will definitely make it again! The only ingredient I did not use was the orange zest..and instead of mini chocolate chips I used regular sized. Still turned out delicious!!
It smelled great, but my experience definitely falls into the “Giant Cake Volcano Exploding Everywhere in Oven” side of things. Followed directions exactly. My baking powder was brand new; maybe that is why?
I am so sorry this happened, Tricia! I’ve updated the recipe to indicate a 9″ x 5″ loaf pan which should solve that issue. You could also try dividing the batter between two smaller loaf pans. I know this has worked well for others.
8×4 pan to small. Had a major mess.Next time I will use 9×5 pan
Made this cake twice both times my crumble sank other then that the flavor is excellent
Hi Jen. I’ve heard that the difference in how ovens heat can cause this. Some have resorted to baking their cakes without the crumb topping for about 20 to 30 minutes and then pull the cake out of the oven and sprinkle with the topping and then continue to bake for the remaining time. I’ve not had this problem but I thought this might be something you could try.
This cake overflowed the pan and went all over in my oven, one smoky mess!
I carefully transferred it to a 9×5, which is the correct size for this, and finished baking. Very few recipes actually fit in the smaller loaf pan, I should have figured?
So sorry that happened, Noreen. The pan shown in the post is an 8″ x 4″ but it does bake up big so I think a 9″ x 5″ would work really well. I hope the cake turned out well for you.
Made this yesterday in three small loaf pans. The flavor of the cake is excellent. You can definitely tell there are three eggs in the batter!
I omitted the orange zest.
I Used a piece of parchment instead of foil which worked just fine.
My loaves peaked’ which made sprinkling the chips on top a challenge. I wonder how it would work if they would be sprinkled on top before baking?… Or maybe melt and drizzle after baking.
I’m glad it worked out for you, Janet! I like to bake my quick breads in smaller loaves too. It’s nice to be able to keep one and give the others to friends and family. I think you could try sprinkling the chips on top before baking but the drizzle would also work!
This cake is STUNNING-and looks totally delicious!
Thank you so much, Kayle!