(NOT) Entenmann's Chocolate Chip Crumb Loaf Cake!!

I spend way too much time on instagram.   Posting and looking at feed.   One would say I am addicted.

But scrolling has its advantages.   I find great recipes and content and love oversharing.

This weekend I saw Bianca from Brooklyn's post about Entenmann's Chocolate Chip Crumb Loaf.

It brought back memories of my father bringing home that white box with the blue lettering every Sunday.  
Chocolate frosted donuts and my mother's sacred sour cream chip and nut loaf (don't touch it, it was HERS!).

So many people chimed in when I posted the recipe on instagram, with their memories of college late night binging, family trips to the Entenmann's outlet (what??), and all of their favorites.

Amazing, how food evokes memories and good times.

I am writing the recipe down because it was SO GOOD!  and so easy!!!

Life is short and January is long.....bake the cake!

Entenmann's Chocolate Chip Crumb Loaf Cake (adapted from Biance from Brooklyn):

Cake Batter:

1 1/2 c flour

1/2 c sugar

2 1/2 tsp baking powder

pinch salt

1 egg

2 tbsp vegetable oil

2 tsp vanilla

1 cup of chocolate chips (I used regular size, but the recipe calls for mini chips)

Crumb Topping:

1 c flour

1/2 c sugar

1/2 c brown sugar (I used muscovado sugar)

pinch salt

2 1/2 tbsp cocoa powder

1 stick (8 tbsp) melted butter

1 tsp cinnamon

powdered sugar for dusting after cake has cooled

Mix the dry ingredients, including the chocolate chips.

Mix wet ingredients to dry and make a nice batter.   Pour into 8" loaf pan that has been lined with parchment paper and greased.

Make the crumb topping, using a fork, leaving large crumbs.   Don't overmix.

Dump the crumbs on top of the batter and pat down just a bit.

Bake in a 350F oven for 45-55 minutes (test with a chopstick to see if batter is cooked).

Once cooled, dust the cake with powdered sugar.

OMG, this a dangerous one.

Good luck!