Ingredients
Units
- 12 Tbsp (1½ sticks) unsalted butter, divided, at room temperature
- 1½ cups granulated sugar, divided
- ¼ cup brown sugar
- 2¾ cups cup-for-cup gluten-free flour blend
- Kosher salt
- 1 Tbsp unsweetened cocoa powder
- ½ tsp cinnamon
- ¼ cup chocolate chips, divided
- 2 eggs
- 1 tsp vanilla
- 1 cup (8 ounces) sour cream
- 1½ tsp baking powder
- 1 tsp baking soda
- 1 Tbsp instant espresso
Instructions
- Pre-heat oven to 350°F; line a 9” x 9” pan with parchment paper (or grease and flour).
- Melt 4 Tbsp butter in a saucepan; remove from heat and add ¼ cup granulated sugar, the brown sugar, ¾ cup gluten-free flour blend, the cocoa powder and a pinch of salt. Stir with a fork, breaking up any large clumps and spread out onto a baking sheet. Set aside.
- Combine ¼ cup granulated sugar and the cinnamon in a small bowl; set aside.
- Beat the remaining 8 Tbsp butter with the remaining 1 cup sugar until light and fluffy. Add the eggs, vanilla and sour cream and beat again. Add the remaining 2 cups gluten-free flour blend, baking powder, baking soda, instant espresso and a pinch of salt and beat again.
- Spread half the batter into your prepared pan – use a small angled spatula to spread evenly. Top with the cinnamon-sugar and sprinkle with half the chocolate chips. Top with the remaining batter; use a small angled spatula to spread evenly. Top with the streusel and sprinkle with the remaining chocolate chips.
- Bake cake for 45 minutes or until a cake tester tests clean. Cool completely in the pan on a wire rack.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Ashkenazi