Growing up on Long Island we always had Entennman’s Cakes, Cookies and Donuts and still to this day I can’t walk by them in the grocery store without contemplating buying every single one. Its just so nostalgic! In fact my favorite comedian Sebastian Maniscalco even does a bit about these cakes. It’s that cake every mom or grandma reserved for “company” that may just drop by unexpectedly. If you don’t know the brand, you’re missing out! My favorite one was always Chocolate Chip Crumb Loaf, its moist and fluffy and you get the perfect amount of chocolate chips in every bite. The crumb topping has a hint of cocoa powder and the perfect amount of buttery crunch. Out of boredom this past Oscar Sunday I decided it was time I try to recreate this childhood favorite and lucky for me, I cracked the case on the first try! You are sure to enjoy this cake for breakfast, dessert or just a snack! I know I will be baking this time and time again! It’s a must!

Ingredients-

Cake-

1 Stick (1/2 Cup) Unsalted Butter, Softened
1/3 Cup Canola or Vegetable oil
1 1/4 Cups Granulated White sugar
2 Large Eggs
2 Teaspoons Vanilla Extract
1 Cup Sour Cream
2 Cups Cake Flour (NOT self-rising) (I use Swan brand, it comes in a red box)
1/2 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
3/4 Teaspoon Fine Table Salt
1 1/2 Cups Semi- Sweet Chocolate chips (You can also use Mini Chips too) (Toss the Chips in 1 Tablespoon of Flour just to coat, this prevents them from sinking to the bottom of the cake)

Crumb Topping-

1/4 Cup Plus 2 Tablespoons Granulated White Sugar
1/4 Cup Plus 2 Tablespoons Dark Brown Sugar
2 Tablespoons Cocoa Powder
1/8 Teaspoon Fine Table Salt
1/8 Teaspoon Cinnamon
1/4 Cup (Half a Stick) of Unsalted Butter, Melted
3/4 Cup Plus 2 Tablespoons Cake Flour (NOT self-rising) (I use Swan brand, it comes in a box)

Garnish-

1/3 Cup Mini Semi Sweet Chocolate Chips (You can use regular size too but the mini sprinkle nicely)
Confectioners Sugar for Dusting

Steps-

Make 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.

Make the Cake:

Preheat oven to 325 degrees F. Spray an 8x4-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).
Using a stand mixer or hand beaters, beat the butter, granulated sugar and oil on medium/low speed until light and creamy.
In a separate bowl, stir the flour, baking soda, baking powder and salt to combine. Set aside.
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.
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.
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.
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.
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.
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.