NGREDIENTS: For the Crumb Topping : ⅓ cup (66 grams) granulated sugar ⅓ cup (66 grams) dark brown sugar Pinch of salt ½ cup (113 grams) unsalted butter, melted and still warm 1¾ cups (198 grams) cake flour For the Cake : 1¼ cups (142 grams) cake flour ½ cup (99 grams) granulated sugar ¼ teaspoon baking soda ¼ teaspoon salt 6 tablespoons (85 grams) unsalted butter, cut into 6 pieces, softened but still cool 1 egg 1 egg yolk 1 teaspoon vanilla extract ⅓ cup (80 ml) buttermilk ½ cup (85 grams) mini chocolate chips To Finish ½ cup (85 grams) mini chocolate chips Powdered sugar, for dusting DIRECTIONS: Make the Crumb Topping : In a medium bowl, whisk the sugars, salt and butter to combine. Add the flour and stir with a rubber spatula or wooden spoon until the mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes. Make the Cake : Preheat oven to 325 degrees F. Spray an 8×4-inch loaf pan with nonstick cooking spray and line with parchment paper; allo
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