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Ingredients
Crumb Topping
- 1 1/2 cups all-purpose flour*
- 3/4 cup chopped pecans
- 3/4 cup Imperial Sugar Light Brown Sugar
- 3 tablespoons cocoa powder
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 1/2 cup salted butter, melted, and cooled
- 1 cup chocolate chips
Crumb Cake
- 2 cups all-purpose flour*
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup salted butter, room temperature
- 1 cup Imperial Sugar Extra Fine Granulated Sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Preheat oven to 350°F. Spray an 8 X 8-inch baking dish with baking spray.
- Combine flour, pecans, brown sugar, cocoa powder, cinnamon, and salt for crumb topping in a medium bowl. Add melted butter. Stir until evenly moistened. Stir in chocolate chips. Set aside.
- Whisk flour, baking powder, baking soda, and salt in a separate bowl. Set aside.
- In a large mixing bowl, cream butter and sugar together for 1-2 minutes until light and fluffy. Add eggs, vanilla, and sour cream. Beat again, scraping bottom and sides of bowl until combined.
- Add flour mixture, mixing on medium speed just until combined.
- Transfer cake batter to prepared baking dish.
- Sprinkle crumb topping evenly over cake batter.
- Bake for 50-60 minutes until done. A wooden skewer inserted into center of cake should come out clean with just a few crumbs attached.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Amy Nash from @houseofnasheats.
