Chocolate-Rye Crumb Cake
This cake is rich but not super sweet with a satisfying salty crumb topping.
This is one of my all-time favorite cakes. It's easy to make since there's no layering or frosting, and is sweet enough for dessert but not so sweet it doesn't work for breakfast. I've made this in mini springform pans as well (just adjust the baking time to about 45-50 minutes). You can also use this crumble as a way to spruce up brownies (just layer it on before you bake and you're set).
Ingredients
Crumble
1/3 cup/33 grams granulated sugar
1/4 cup/30 grams all-purpose flour
1/4 cup/26 grams rye flour
3 tablespoons cacao nibs
2 tablespoons/11 grams unsweetened cocoa powder
1/4 teaspoon kosher salt
1/4 cup/57 grams chilled unsalted butter, cut into pieces
Cake And Assembly
Nonstick vegetable oil spray
3/4 cup/90 grams all-purpose flour
3/4 cup/77 grams rye flour
1/2 cup/42 grams unsweetened cocoa powder
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon kosher salt
3/4 cup (1½ sticks/170 grams) unsalted butter, room temperature
1/2 cup/50 grams granulated sugar
1/3 cup (packed)/71 grams light brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup/177 milliliters buttermilk
1/4 cup plain whole-milk Greek yogurt
Preparation
crumble
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. Do ahead: Crumble can be made 2 days ahead. Keep chilled.
Cake and assembly
Preheat oven to 350°. Coat a 9”-diameter cake pan with nonstick spray and line with a parchment round. 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 a 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 a 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 the center comes out clean, 60–70 minutes. Let cake cool in pan on a wire rack before turning out. Do ahead: Cake can be made 3 days ahead. Store tightly wrapped at room temperature.
