If you love crumb cake, you're going to love this copycat Entenmann's Chocolate Chip Crumb Cake. I actually never ate the authentic Entenmann's version, but I have to say, when I saw the photo on my friend Stacey's blog, I knew it was in my future. When one of my neighbors and I made a date to get together at my house for coffee, I knew just what to make. It comes together in a jiff, and you don't even need to use a mixer -- a few wooden spoons or spatula and a fork will do the trick. The original recipe is from "Bianca From Brooklyn" who posted it on her Instagram page, and it's definitely a keeper. It is laden with chocolate chips and topped with a thick layer of chocolate crumbs. I was dubious about the recipe, which contains only 2 tablespoons oil, no butter. But it's plenty moist, and yikes, there's a whole stick of butter in the crumbs. But those chocolate crumbs are irresistible.
As a side note, I checked on the cake in the oven a few minutes before it was done and set the timer for four more minutes. Wow, I almost caused an oven fire because I accidentally left one of my potholders on the floor of the oven. Fortunately, it didn't catch fire, but was well on its way, burnt beyond practical use. By the way, I lined my loaf pan with parchment paper (which I buttered). It made it easy to remove the cake from the pan without flipping it upside down, and losing a lot of the crumbs.
Click here to connect with me on Instagram and find out what’s cooking in Ciao Chow Linda’s kitchen each day (and more)
Copycat Entenmann's Chocolate Chip Crumb Cake
Ingredients
Cake Batter:
- 1 ½ cups all-purpose flour
- ½ cup white sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 large egg
- 2/3 cup milk
- 2 tablespoons oil (neutral)
- 2 teaspoons vanilla extract
- 1 cup mini chocolate chips