Buttermilk-Chocolate Chip Crumb Cake

By Trix

Ingredients

• Butter Crumb topping:
• 3/4 cup plain flour
• 3/4 cup light brown sugar
• 3/4 cup cold butter, cut into chunks
• 1 tsp vanilla extract
• Batter:
• 1.25 cup plain flour
• 1/4 cup cake flour
• 1 stick (or 113g) butter
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 3/4 cup mini bitter-sweet chocolate chips
• 3/4 cup caster sugar
• 1/2 cup buttermilk
• 1 1/2 eggs
• 1 1/2 tsp vanilla extract
• 1/2 tbs orange zest
• 3/4 cup mini bitter-sweet chocolate chips, for sprinkling on top of the cake
• Icing sugar, for sifting on top of the cake

Details

Servings 1
Adapted from piggyscookingjournal.com

Preparation

Step 1

1) Preheat oven to 175 deg C.

To make the topping:

3) Thoroughly mix the flour and sugar in a large bowl. Drop in chunks of butter, using a table knife, cut the butter into the flour until it reduces to the size of large pearls. Sprinkle vanilla essence over, working with fingertips, knead the mixture together until moist, clumpy lumps are formed. DO NOT overmix.

Mix the batter:

4) Sift the plain flour, cake flour, baking powder and baking soda. Then toss the chocolate chips with 1 tablespoon of the sifted mixture in a small bowl.

5) Cream the butter in the bowl of a stand mixer for about 3 minutes.

6) Add in orange zest, then add the sugar in 3 additions, beating for 1 minute after each portion is added.

7) Add in egg and beat for 45 seconds.

8) Mix in the vanilla essence.

9) Alternately add in the sifted mixture in 3 additions with the buttermilk in 2 additions, beginning and ending with the sifted mixture. Scrape down the sides of the mixing bowl to ensure even mixing.

10) Stir in chocolate chips.

12) Sprinkle the streusel topping evenly on the cake batter, make sure that the whole surface is covered.