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 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)
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!