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A slice of chocolate pecan crumb cake on a white plate.
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Chocolate Pecan Crumb Cake

This Chocolate Pecan Crumb Cake has a layer of buttery cake topped with a generous layer of chocolate pecan crumbs that is almost as thick as the cake layer! Cocoa powder and semisweet chocolate chips make the crumb topping extra indulgent and there is a warm crunch from the cinnamon and pecans.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Breakfast
Cuisine: American
Servings: 9 servings
Author: Amy Nash

Ingredients

Crumb Topping

  • 1 1/2 cups (212g) all-purpose flour
  • 3/4 cup chopped pecans
  • 3/4 cup (150g) light brown sugar
  • 3 Tablespoons cocoa powder
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 1/2 cup salted butter melted and cooled
  • 1 cup semisweet chocolate chips

Cake Batter

  • 2 cups (282g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup salted butter
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup sour cream

Instructions

  • Preheat the oven to 350°F. Spray an 8 X 8-inch baking dish with baking spray.
  • Combine flour, pecans, brown sugar, cocoa powder, cinnamon, and salt for crumb topping in a medium bowl. Add melted butter. Stir until evenly moistened. Stir in chocolate chips. Set aside.
    1 1/2 cups (212g) all-purpose flour, 3/4 cup chopped pecans, 3/4 cup (150g) light brown sugar, 3 Tablespoons cocoa powder, 1/2 teaspoon ground cinnamon, Pinch of salt, 1/2 cup salted butter, 1 cup semisweet chocolate chips
  • Whisk flour, baking powder, baking soda, and salt in a separate bowl. Set aside.
    2 cups (282g) all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
  • In a large mixing bowl, cream butter and sugar together for 1-2 minutes until light and fluffy. Add eggs, vanilla, and sour cream. Beat again, scraping bottom and sides of bowl until combined.
    1/2 cup salted butter, 1 cup (200g) granulated sugar, 2 large eggs, 2 teaspoons vanilla extract, 1 cup sour cream
  • Add the flour mixture, mixing on medium speed just until combined.
  • Transfer cake batter to the prepared baking dish. Sprinkle the crumb topping evenly over cake batter.
  • Bake for 50-60 minutes until done. A wooden skewer inserted into the center of the cake should come out clean with just a few crumbs attached.

Nutrition

Calories: 763kcal | Carbohydrates: 92g | Protein: 10g | Fat: 41g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 430mg | Potassium: 306mg | Fiber: 4g | Sugar: 49g | Vitamin A: 858IU | Vitamin C: 0.3mg | Calcium: 108mg | Iron: 4mg

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