Chocolate-Rye Crumb Cake

Categories: Cakes - Frosting - Icing

Ingredients

• Crumb:
• 1/3 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 cup rye flour
• 3 Tbsp. cacao nibs
• 2 Tbsp. unsweetened cocoa powder
• 1/4 tsp. kosher salt
• 1/4 cup chilled unsalted butter, cut into pieces
• Cake and Assembly:
• Nonstick vegetable oil spray
• 2/3 cup all-purpose flour
• 3/4 cup rye flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp. baking powder
• 3/4 tsp. baking soda
• 3/4 tsp. kosher salt
• 3/4 cup (1 1/2 sticks) unsalted utter, room temperature
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp. vanilla extract
• 3/4 cup buttermilk
• 1/4 cup plain whole-milk
• Greek yogurt

Directions

1. Crumble:

2. Whisk granulated sugar, all-purpose flour, rye flour, cacao nibs, cocoa powder and salt in a medium bowl until blended. Work in butter with your fingers to form large clumps- there should be no dry spots. Cover and chill.

3. Do ahead: Crumble can be made 2 days ahead. Keep chilled.

4. Cake and assembly: Preheat oven to 350 degrees. Coat a 9-inch cake pan with nonstick spray and line with a parchment round.

5. Whisk all purpose flour, rye flour, cocoa powder, baking powder baking soda, and salt in a medium bowl. Using an electric mixer on medium-high speed, beat butter, granulated sugar, and brown sugar in medium bowl until light and fluffy, about 5 minutes. Scrape down sides of bowl and add eggs and vanilla, mix until blended, about 2 minutes. Reduce speed to low and add half of dry ingredients followed by buttermilk, mixing well after each addition. Repeat with remaining dry ingredients and yogurt (this is stiffer batter). Scrape into prepared pan. Scatter crumble over. Bake, rotating once, until cake starts to pull away from sides of pan and a tester inserted into center comes out clean, 60- 70 minutes. Let cake cool in pan on a wire rack before turning out.

6. Do ahead:

7. Cake can be made 3 days ahead, Store tightly wrapped at room temperature.

Email to a friend | Print this recipe | Back