BROWN BUTTER CHOCOLATE CHIP CRUMB LOAF CAKE
BROWN BUTTER CHOCOLATE CHIP CRUMB LOAF CAKE A forever fave 🥹 Recipe below OR comment ‘CHOCOLATE’ to get the recipe sent to you 🤎 #Recipe Details: Choc Chip Cinnamon Crumb Topping: - 3/4 cup (90g) all-purpose flour - 1 tsp (4g) cinnamon - 3 1/2 tbsp (52g) granulated sugar - 3 1/2 tbsp (56g) brown sugar - 6 tbsp (85g) salted butter, melted - 1/2 cup (100g) chocolate chips of choice BB Choc Chip Loaf Cake: - 1 3/4 cup (225g) all-purpose flour - 1 1/2 tsp (7g) baking powder - 1/2 tsp (3g) salt - 1/2 cup (113g) salted butter - 3/4 cup (160g) granulated sugar - 2 eggs, room temp - 1/2 cup (120g) greek yogurt, room temp - 1/2 cup (120ml) milk, room temp - 2 tsp (8g) vanilla extract - 1 cup (200g) mini chocolate chips Instructions: Preheat the oven to 350F. Grease & line a standard (9x5”) loaf pan w/ parchment paper; set aside. Brown the butter for the cake. Add the 1/2 cup butter to a saucepan over medium-high heat. Allow to melt & slightly brown (~5 mins). Remove & immediately pour into a large bowl. Set aside to cool slightly. Crumb topping: In a medium bowl, combine the flour, cinnamon, both sugars & butter. Mix until it resembles wet sand. Then, mix in the chocolate chips. Place in the fridge to chill. Continue cake batter. In a medium bowl, whisk together the flour, baking powder & salt. Set aside. Once the brown butter has slightly cooled, add the sugar and whisk. Add in the eggs & whisk until fully incorporated. Then, add in the greek yogurt, milk & vanilla. Whisk to combine. Add dry ingredients to the wet. Mix until just combined & there are no large clumps of flour; do not to over-mix. Gently fold in the chocolate chips. Pour the batter into the prepared pan & evenly spread. Then, sprinkle the crumb topping all over. Bake at 350F for 60-70 mins, until golden & a toothpick inserted comes out clean. Check the loaf at ~50 mins; if it is getting too brown, tent w/ foil. Remove from the oven & let cool in the pan for at least 10-15 mins. Then remove & transfer to a serving plate or wire cooling rack. Slice & serve warm with butter & flaky sea salt, if desired. Enjoy!
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Instructions
Preheat the oven to 350F. Grease & line a standard (9x5”) loaf pan w/ parchment paper; set aside. Brown the butter for the cake. Add the 1/2 cup butter to a saucepan over medium-high heat. Allow to melt & slightly brown (~5 mins). Remove & immediately pour into a large bowl. Set aside to cool slightly. Crumb topping: In a medium bowl, combine the flour, cinnamon, both sugars & butter. Mix until it resembles wet sand. Then, mix in the chocolate chips. Place in the fridge to chill. Continue cake batter. In a medium bowl, whisk together the flour, baking powder & salt. Set aside. Once the brown butter has slightly cooled, add the sugar and whisk. Add in the eggs & whisk until fully incorporated. Then, add in the greek yogurt, milk & vanilla. Whisk to combine. Add dry ingredients to the wet. Mix until just combined & there are no large clumps of flour; do not to over-mix. Gently fold in the chocolate chips. Pour the batter into the prepared pan & evenly spread. Then, sprinkle the crumb topping all over. Bake at 350F for 60-70 mins, until golden & a toothpick inserted comes out clean. Check the loaf at ~50 mins; if it is getting too brown, tent w/ foil. Remove from the oven & let cool in the pan for at least 10-15 mins. Then remove & transfer to a serving plate or wire cooling rack. Slice & serve warm with butter & flaky sea salt, if desired. Enjoy!View original recipe