Chocolate-Rye Crumb Cake

Ingredients

SERVINGS: 8

Crumble

• ⅓ cup granulated sugar
• ¼ cup all-purpose flour
• ¼ cup rye flour
• 3 tablespoons cacao nibs
• 2 tablespoons unsweetened cocoa powder
• ¼ teaspoon kosher salt
• ¼ cup chilled unsalted butter, cut into pieces

Cake And Assembly

• Nonstick vegetable oil spray
• ¾ cup all-purpose flour
• ¾ cup rye flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ¾ teaspoon baking soda
• ¾ teaspoon kosher salt
• ¾ cup (1½ sticks) unsalted butter, room temperature
• ½ cup granulated sugar
• ⅓ cup (packed) light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup buttermilk
• ¼ 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.

Article source:http://schonfood.com/chocolate-rye-crumb-cake/