I found this cake on Annie’s Eats and Brown Eyed Baker. It is super moist, rich and delicious! I was in a hurry though and took mine out a few minutes too soon, so it was a bit underdone in the middle-but I just cut around those parts:) This is so yummy and would be great in mini loaves as gifts for the holidays. I used Baking Blonde’s recipe-it was cut in half. You can go to Annie’s Eats for the full recipe that makes two loaves. I will definitely make this again!
Buttermilk-Chocolate Chip Crumb Cake
Butter Crumb topping:
¾ cup all-purpose flour
¾ cup light brown sugar
¾ cup cold butter, cut into chunks
1 tsp vanilla extract
Batter:
1¼ cup plain flour
¼ cup cake flour
1 stick butter
¾ tsp baking powder
¼ tsp baking soda
¾ cup mini bittersweet chocolate chips (I used semi-sweet)
¾ cup granulated sugar
½ cup buttermilk
1½ eggs
1½ tsp vanilla extract
¾ cup mini bitter-sweet chocolate chips, for sprinkling on top of the cake (used semi-sweet)
¾ cup mini bitter-sweet chocolate chips, for sprinkling on top of the cake (used semi-sweet)
Powdered sugar, for sifting on top of the cake
Preparation:
1) Preheat oven to 375°F.
2) Lightly grease a 9×4 inch loaf pan, and line the inside of the pan with parchment paper or foil, and then grease it as well.
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 extract over, working with fingertips, knead the mixture together until moist, clumpy lumps are formed. DO NOT overmix.
Mix the batter:
4) Sift the all-purpose 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 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 extract.
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.
11) Spoon the batter into the baking pan, and spread evenly, smooth the top with rubber spatula.
12) Sprinkle the streusel topping evenly on the cake batter, make sure that the whole surface is covered.
13) Bake the cake for 1 hour or until a toothpick inserted in the center of the cake turns out clean. The baked cake should pull away slightly from the sides of the pan.
14) Remove the pan from the oven and sprinkle the chocolate chips evenly on top of the baked cake immediately.
15) Let the cake cool completely. Use the parchment or foil to lift the cake out of the pan, then sift some powered sugar on top of the cake. Serve.
Welcome! I'm Stephanie, a thirty something girl loving life with my husband Adam and our two little miracles living in gorgeous Southeast Tennessee. I'm passionate about Jesus, traveling, sports (Go Titans!), and of course food! Read more about me 
I have a suggestion for a recipe, your mom’s chicken noodle soup. She made it for me when my papaw passed away and I thought it was so good. It would be a great time to post it. Love ya.
Lori
Yeah! I have buttermilk in my fridge!! This cake looks fantastic!
I think I’ll try this with cinnamon chips. Out in WA state, they’re hard to come by–had to order on-line, now I have tons!
Great idea Lori! I’ll have to make it soon!