Sunday, August 22, 2010

Magazine Monday #64: Sour Cream Chocolate Crumb Cake

This recipe comes from the latest issue of Canadian Living Magazine. I made it the other day because I was in a serious PMS state and I needed cake NOW! I had the ingredients on hand, except the 3oz of dark chocolate, but I saw that there was a handy variation at the bottom of the recipe using chocolate chunks instead of chocolate, and since I had some chocolate chips on hand, I used those in addition to a small amount of Skor bits I had hanging around my freezer! This cake totally hit the spot!

Sour Cream Chocolate Crumb Cake

1/2 cup unsalted butter, softened
1/2 cup sugar
1 egg
1 egg yolk
1 1/2 cups all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sour cream
3oz bittersweet chocolate, melted (or 1/3 cup chocolate chunks or chips)

Topping:

1/2 cup packed brown sugar
1/4 cup sugar
1/4 tsp cinnamon
pinch of salt
1/2 cup butter, melted & warm
1 1/3 cups all purpose flour
1/3 cup ground almonds

1. For the topping, in a bowl stir together sugars, cinnamon, salt; stir in butter. Stir in four and ground almonds, using hands to press the mixture together.

2. For the cake, in a large bowl beat butter & sugar until combined. Beat in egg & egg yolk. In a separate bowl, whisk together the dry ingredients. Stir into butter mixture alternately with sour cream, making 3 additions of flour mixture and 2 of sour cream. Stir in chocolate (or chips/chunks).

3. Spread in parchment-lined 8" square cake pan. Crumble topping evenly over batter. Bake at 350F until done. Cool & serve.

This was delicious, but two caveats I found for you: one is that I needed a 9" pan for this as 8" was not going to be big enough. Second, there was a lot of crumble topping - almost too much. But it was crunchy & tasty & I'd definitely make this recipe again!

8 comments:

Amy said...

I used to have a recipe like this! I used banana in it though! I think I may make it today! I LOVE crumb!

Future Grown-Up said...

Almost too much topping?

I will have to pretend I did NOT hear those words :)

That cake looks totally yummy and would hit the spot right now. Adding the skor chips sounds absolutely divine!

Pierce said...

Oh YES! Sour cream and chocolate....I would be in heaven! No such thing as too much topping.

Tia said...

cakes w sour cream are always delicious... moist and yummy. this month's CL mag is full of good stuff! nice choice, i've added it to MM.

Wandering Coyote said...

I know crumb is great and all that, but really, the cake was overwhelmed with crumb, and I wanted CAKE! I love crumb, don't get me wrong, but it was the cake I was interested in and it was only about 50% of the package in this case.

@ Tia: thanks!

ButterYum said...

It's funny that they called this a chocolate crumb cake when there's only 3 oz of chocolate in the recipe, but I'm glad it cured your pms craving - some times a girl NEEEEEEDS her chocolate!

:)
ButterYum

cath1991 said...

Almost too much topping? Rubbish! Your cake looks scrumptious and I'm willing to tackle it, too much topping and all. :)

Xiaolu said...

Mm I love crumb cakes despite the fact that they're often messy to eat. But then I think that makes it more fun. Sour cream and chocolate is a delicious combination for sure!

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