This Chocolate Chip Crumble Bundt Cake is a delightful dessert featuring layers of moist cake and a crunchy crumble topping.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
Generously grease a 12-cup bundt cake pan with butter or non-stick spray.
Ensure all crevices are coated to prevent sticking.
In a bowl, mix together the flour, brown sugar, cinnamon, and 1/4 cup butter until crumbly. Stir in the chocolate chips and set aside.
Use cold butter for a better crumbly texture.
In a large mixing bowl, combine the cake mix, eggs, water, and 1/2 cup butter. Blend on low speed until moistened, then beat on medium speed for 3 minutes.
Avoid overmixing to keep the cake tender.
Pour half of the batter into the prepared pan. Sprinkle with the crumble mixture, then pour the remaining batter over the top.
Tap the pan gently to remove air bubbles.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake at 40 minutes to avoid overbaking.
Let the cake cool in the pan for 20 minutes, then invert onto a wire rack to cool completely.
Cooling in the pan helps the cake set and release easily.
Sprinkle with powdered sugar before serving, if desired.
Use a fine sieve for an even sugar dusting.
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