Chocolate Chip Crumb Loaf

Directions

1. Prepare the crumb topping:
   In a medium bowl, whisk the 3/4 Cup plus 2 Tablespoons of Cake Flour, sugars, cocoa powder, cinnamon and salt. Add the melted butter to combine using a fork. Set aside while you make the batter.
2. Preheat oven to 325 degrees F. Spray an 8×4-inch loaf pan with nonstick cooking spray and line with parchment paper; allow excess to overhang edges of pan. ( You can also just butter and flour the loaf pan however sometimes you lose some crumbs this way when you remove the cake from the pan).
3. Using a stand mixer or hand beaters, beat the butter, granulated sugar and oil on medium/low speed until light and creamy.
4. In a separate bowl, stir the flour, baking soda, baking powder and salt to combine. Set aside.
5. With the mixer continuing to run at low speed add the eggs one at a time until fully incorporated and light and fluffier. Add the vanilla.
6. On low speed add the sour cream and flour mixture alternating in 3 additions scraping down the bowl in between each addition to ensure everything mixes properly. Do not overheat, just mix until fully incorporated. Using a rubber spatula, fold the mini chocolate chips into the batter.
7. Pour the batter into the prepared loaf pan and spread into even layer. You only want the batter to go 3/4 the way up the sides of the pan as it needs room to rise. I had a little extra batter leftover so I bake the rest in a mini loaf pan, or you can use muffins cups etc.
8. Break apart the crumb topping into large pea-sized pieces and spread in even layer over the batter, beginning with edges and then working toward center.
9. Bake until a wooden skewer inserted into center of cake comes out clean, 45 to 55 minutes. Immediately after taking the cake out of the oven, sprinkle with mini chocolate chips.
10. Cool on a wire rack at least 30 minutes. Remove the cake from the pan by lifting parchment overhang. Dust with powdered sugar before serving.