Chocolate Chip Crumb Cake

• FOR THE CAKE:
• 1 stick Unsalted Butter, At Room Temperature
• 1 cup Sugar
• 2 whole Eggs
• 1 teaspoon Vanilla
• 1 cup Sour Cream
• 2 cups All-purpose Flour
• 2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1 teaspoon Salt
• 1 cup Semi-Sweet Chocolate Chips
• FOR THE CRUMB TOPPING:
• 1/2 cups Sugar
• 1-1/4 cup All-purpose Flour
• 1/4 teaspoons Salt
• 1 stick Unsalted Butter, melted
• FOR THE SAUCE:
• 1/3 cups Chocolate Chips
• 2 Tablespoons Unsalted Butter

1. Preheat oven to 350u0b0F and butter and flour a tube-style (angel food) pan.
2. In a large bowl, cream together butter and sugar using a stand or hand mixer. Mix in eggs, vanilla and sour cream.
3. In a separate bowl, sift together flour, baking powder, baking soda and salt. Place chocolate chips in a small bowl and mix with 1 tablespoon of flour mixture. This will help the chips to not sink to the bottom of cake in the oven.
4. Beat flour mixture into wet batter just until incorporated and then fold in chocolate chips. Pour into prepared tube pan.
5. Make topping by mixing together sugar, flour, salt and melted butter in a small bowl. When fully incorporated, stick it together with your hands and crumble it over top of cake batter. Bake for 50-55 minutes or until crumb is a light golden brown and a toothpick comes out clean. Allow to cool thoroughly before removing from pan.
6. For the sauce, melt chocolate chips and butter together over a pot of steaming water or in the microwave. Spoon over cake, if desired.

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Taken from tastykitchen.com/recipes/desserts/chocolate-chip-crumb-cake/ (may not work)