Brown Butter Chocolate Chip Crumb Loaf Cake
Directions
- 1Preheat oven to 350F. Grease and line a standard (9x5”) loaf pan with parchment paper.
- 2Brown the butter for the cake: Add 1/2 cup butter to a saucepan over medium-high heat. Allow to melt and slightly brown (~5 minutes). Remove from the heat and immediately pour into a large bowl.
- 3Prepare the crumb topping: In a medium bowl, combine 3/4 cup flour, 1 tsp cinnamon, 3 1/2 tbsp granulated sugar, 3 1/2 tbsp brown sugar, 6 tbsp melted salted butter, and 1/2 cup chocolate chips. Mix until it resembles wet sand. Refrigerate.
- 4In a medium bowl, whisk together 1 3/4 cups flour, 1 1/2 tsp baking powder, and 1/2 tsp salt. Set aside.
- 5Once the brown butter has slightly cooled, add 3/4 cup sugar. Whisk until well combined. Add eggs and whisk until incorporated.
- 6Add greek yogurt, milk, and vanilla extract. Whisk until well combined.
- 7Add the dry ingredient mixture to the wet ingredients. Mix until just combined, being careful not to overmix.
- 8Gently fold in 1 cup chocolate chips.
- 9Pour or scoop the batter into the prepared loaf pan and spread evenly.
- 10Sprinkle the chocolate chip cinnamon crumb topping all over the top.
- 11Bake at 350F for 60-70 minutes, or until golden and a toothpick inserted into the middle comes out clean. Check at 50 minutes; if the top is getting too brown, tent with foil.
- 12Remove from the oven, let cool in the pan for at least 10-15 minutes, then remove and transfer to a serving plate. Slice and serve warm with butter and flaky sea salt.
Ingredients
- 3 cups all-purpose flour
- 1 tsp cinnamon
- 3.5 tbsp granulated sugar
- 3.5 tbsp brown sugar
- 6 tbsp salted butter
- 0.5 cups chocolate chips
- 1.75 cups all-purpose flour
- 1.5 tsp baking powder
- 0.5 tsp salt
- 0.5 cup salted butter
- 0.75 cup granulated sugar
- 2 eggs
- 0.5 cup greek yogurt
- 0.5 cup milk
- 2 tsp vanilla extract
- 1 cup chocolate chips
Equipment
knifeovenloaf panparchment papersaucepanwhiskwooden spoon or spatulamedium bowllarge bowlice cream scoop