Chocolate Sour Cream Crumb Cake

Directions

For the topping:

In bowl, stir together brown and white sugars, cinnamon and salt, stir in butter.

Stir in all-purpose flour and ground almonds, using hands to press mixture together.

Let cool.

For the cake:

Preheat oven to 350℉ (180℃) degree.

In large bowl, beat butter with sugar until combined. Add egg and egg yolk, beat until smooth.

In separate bowl, mix well flour, baking soda and salt.

Stir into butter mixture alternately with sour cream, making 3 additions of flour mixture and 2 of sour cream. Stir in melted chocolate.

Spread in parchment paper-lined 8-inch (2L) square metal cake pan. Crumble topping evenly over batter.

Bake until wood stick inserted centre comes out clean, 35 to 40 minutes.

Let cool on wire rack.