Chocolate-Rye Crumb Cake
Chocolate-Rye Crumb Cake is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Whisk granulated sugar, all-purpose flour, rye flour, cacao nibs, cocoa powder, and salt in a medium bowl until blended.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionWhisk 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.
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 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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.