Sour Cream Chocolate Cake

Quick breads are just that - quick - baking soda or baking powder is enough to get a rise in no time at all, with delicious results that are perfect for weekends, brunches or lunchboxes.

• Ready In: 35 mins
• Serves: 12

Ingredients

• 1⁄2 cup unsalted butter, softened
• 1⁄2 cup granulated sugar
• 1  egg
• 1  egg yolk
• 1 1⁄3 cups all-purpose flour
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1⁄2 cup sour cream
• 3  ounces bittersweet chocolate, melted

• TOPPING

• 1⁄2 cup  packed brown sugar
• 1⁄4 cup granulated sugar
• 1⁄4 teaspoon cinnamon
• 1  pinch salt
• 1⁄2 cup unsalted butter, melted and warm
• 1 1⁄3 cups all-purpose flour
• 1⁄3 cup  ground almonds

Directions

1. TOPPING: In bowl, stir together brown and granulated sugars, cinnamon and salt; stir in butter.
2. Stir in all-purpose flour and ground almonds, using hands to press mixture together. Let cool.
3. In large bowl, beat butter with sugar until combined. Beat in egg yolk.
4. In separate bowl, whisk together flour, baking soda and salt. Stir into butter mixture alternately with sour cream, making 3 additions of flour mixture and 2 of sour cream. Stir in chocolate.
5. Spread in parchment paper-lined 8-inch square metal cake pan. Crumble topping evenly over batter.
6. Bake at 350F until tester inserted in center comes out clean, 35-40 minutes. Let cool on rack.
7. SWITCH IT UP TO: Sour Cream Chocolate Chunk Crumb Cake - Substitute 1/3 cup chopped bittersweet chocolate for the melted chocolate.