Name: Chocolate-Rye Crumb Cake
Yield: 8 servings
Ingredients: 1/3 cup granulated sugar; 1/4 cup all-purpose flour; 1/4 cup rye flour; 3 tablespoons cacao nibs; 2 tablespoons unsweetened cocoa powder; 1/4 teaspoon kosher salt; 1/4 cup chilled unsalted butter, cut into pieces; Nonstick vegetable oil spray; 3/4 cup all-purpose flour; 3/4 cup rye flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking powder; 3/4 teaspoon baking soda; 3/4 teaspoon kosher salt; 3/4 cup (1 1/2 sticks) unsalted butter, room temperature; 1/2 cup granulated sugar; 1/3 cup (packed) light brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 3/4 cup buttermilk; 1/4 cup plain whole-milk Greek yogurt

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Chocolate-Rye Crumb CakePeden & Munk

Because it contains more essential oils, whole grain rye flour can spoil quickly. Store the unused portion in the fridge or freezer.

Recipe information

Yield
8 servings

Ingredients

Crumble:

1/3 cup granulated sugar

1/4 cup all-purpose flour

1/4 cup rye flour

3 tablespoons cacao nibs

2 tablespoons unsweetened cocoa powder

1/4 teaspoon kosher salt

1/4 cup chilled unsalted butter, cut into pieces

Cake and assembly:

Nonstick vegetable oil spray

3/4 cup all-purpose flour

3/4 cup rye flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

3/4 teaspoon baking soda

3/4 teaspoon kosher salt

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

1/2 cup granulated sugar

1/3 cup (packed) light brown sugar

2 large eggs

1 teaspoon vanilla extract

3/4 cup buttermilk

1/4 cup plain whole-milk Greek yogurt

Preparation

Crumble:
Step 1
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.
Step 2
Do ahead: Crumble can be made 2 days ahead. Keep chilled.
Cake and assembly:
Step 3
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.
Step 4
Using an electric mixer on mediumhigh 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.
Step 5
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.
Step 6
Do ahead: Cake can be made 3 days ahead. Store tightly wrapped at room temperature.