With just one post per month, you obviously can’t call me a consistent blogger. But I can assure you that I think about my blog almost every day. Especially when I am browsing Pinterest I can’t stop thinking and pinning future recipes for the blog. The “recipe-to-make” list is getting even longer and longer. If you are a food blogger.. then you know. Food blogging is fun and delicious, but also needs time, planning and good light (preferably sunlight)!
I started this blog in my small kitchen in a student hall in the UK during my postgraduate studies. At first I bought a cake tin, then a cupcake pan, then a hand mixer.. I am sure that my kitchen had way more props and bakeware gadgets than the one of an average student. In September, when most students were packing books and clothes, I was struggling to decide which props I would keep and which ones I would give away.
Now a couple of months later, I am buying new baking tins, new props and new cutlery for my new kitchen. A new kitchen in a new house.. in Germany. Yes, moving to a new country again. Not to study this time, but to work. The initial plan is to a stay here for a year, then we’ll see.
I made this cake almost a month and half ago, when I was still in Greece. It was a short break between UK and Germany. I wasn’t sure how easy it would be to bake during my first months here, so I prepared some recipes just in case. The recipe is simple, but the cake delicious! The buttermilk keeps the cake moist and the buttery crunchy chocolate chip crumb creates a unique texture. Give it a try!
- 1½ cup plain flour
- ½ cup (or 113g) butter
- ¾ tsp baking powder
- ¼ tsp baking soda
- ¾ cup mini bittersweet chocolate chips
- ¾ cup caster sugar
- ¾ cup buttermilk
- 1 eggs
- 1½ tsp vanilla extract
- **For the Crumb Topping**
- ¾ cup plain flour
- ¾ cup cold butter, cut into chunks
- ¾ cup light brown sugar
- 1½ tsp vanilla extract
- ¾ cup mini bittersweet chocolate chips (for sprinkling on top)
- Preheat oven to 35o degrees.
- Grease and flour a 22cm cake tin.
- In medium bowl, stir the flour, baking powder, and salt, set aside.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add in the egg and beat until combined.
- Add the buttermilk and vanilla and stir well.
- Gradually add the flour mixture to the egg mixture and mix until just incorporated
- Fold in the mini chocolate chips, distributing evenly in batter.
- In another bowl, mix the flour, the sugar and the vanilla. Add in the the chunks of butter and use your fingers to break the butter down into the dry ingredients until crumbly.
- Pour cake batter into prepared pan. Sprinkle crumb topping and the chocolate chips on top of cake batter and bake at 180 ℃ (350 F) for 45-50 minutes, or until a toothpick inserted in center comes out clean.
- Let the cake cool in pan 5-10 minutes before removing, then cool completely on a wire rack.
Recipe slightly adapted from here