Chocolate Chip Crumb Cake

with Sour Cream & Cinnamon

45 MIN

$9.99 9 Pieces

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From the Test Kitchen

Every week we're bringing you a selection of Add-ons—a mix of our favorite appetizers, sides, and desserts that you can add to your box and fill out your table. This delicious chocolate chip cake features an irresistible crumb topping of melted butter, brown sugar, and oats. In addition to dessert, we highly recommend swapping it in for your favorite breakfast pastry, alongside a cup of coffee!
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

320 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Pasture-Raised Eggs
1 cup Biscuit Mix
¼ cup Sugar
2 oz Salted Butter
5 Tbsps Light Brown Sugar
1 cup All-Purpose Flour
1 cup Rolled Oats
2 oz Semi-Sweet Chocolate Chips
¼ cup Sour Cream
1 tsp Warming Spices (Cinnamon, Ginger, Cardamom & Allspice)

step-by-step

instructions

1 Make the batter

Place an oven rack in the center of the oven, then preheat to 350°F. Crack the eggs into a large bowl. Add the sour cream and 1/4 cup of water; whisk to combine. Add the biscuit mix, warming spices, granulated sugar, and 1/2 cup of the flour. Stir to combine. Add the chocolate chips; stir until just combined (be careful not to overmix).

2 Make the crumble

Place the butter in a large bowl. Working in 30-second increments, microwave on high until melted (or melt in a small pot on the stove, then transfer to a large bowl). Add the brown sugar, oats, and remaining flour. Stir until thoroughly combined and moistened.

3 Assemble, bake & serve your dish

Lightly grease an 8-inch square baking dish. Transfer the batter to the baking dish and spread into an even layer. Evenly top with the crumble. Bake 22 to 26 minutes, or until a toothpick inserted into the middle comes out with a few moist crumbs. Remove from the oven and let stand at least 10 minutes before serving. Enjoy!