Chocolate Chip Crumb Cake (Entenmanns’s Recreation)

Recreation of the Entenmann’s crumb cake - credit to Rosie’s Country Baking (https://rosiescountrybaking.blogspot.com/2011/02/chocolate-chip-cream-crumb-cake.html?m=1)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350° Spray a 6in round cake pan with baking spray generously Sift first 4 ingredients together and set aside Cream butter in Electric mixer with paddle attachment Add sugar and blend for about four minutes, scraping the sides of bowl as needed with a spatula Add egg, blending until combined, blend in the vanilla Add the dry ingredients alternately with the sour cream, mix until just incorporated after each addition Mixed 10 seconds longer after last addition Fold in chocolate chips Poor batter into pan Prepare topping: mix first three ingredients until blended, then mix in chocolate chip chips Sprinkle topping on top of cake Bake about 40 to 45 minutes or until cake is golden brown on top and toothpick comes out clean. Allow the cake to cool, loosen sides with a knife, remove from pan, then slice in half with serrated knife to give you two cake circles, a top and a bottom. Prepare the chocolate buttercream: melt chocolate chips in bowl in the microwave at 30 second intervals on high stirring after each 30 seconds until melted and smooth. Then cool. Beat butter in the bowl of an electric mixer with paddle attachment on medium speed add sugar beat tall well Incorporated scraping bowl as needed. Add the chocolate and vanilla and mix until completely blended and smooth. Add heavy cream as needed and continue to beat until you get a fluffy buttercream that is smooth and firm enough for piping pipe the buttercream in concentric circles over bottom layer of cake place top layer over filling sprinkle generously with confectioners sugar.