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1
For the crumbs: Put the flour, brown sugar, granulated sugar, cinnamon and salt in a mixing bowl and mix by hand.
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2
Pour in the butter and squeeze the crumbs tightly together, forming large or jumbo crumbs.
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3
Put the bowl in the refrigerator until the mixture is cold, 1 hour or overnight.
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4
(The crumbs can also be frozen for several weeks if wrapped airtight; defrost them for 15 to 20 minutes at room temperature before assembling the cake.)
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5
For the cake: Heat the oven to 350 degrees F. Butter a 9x13-inch baking dish.
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6
Sift the flour, sugar, baking soda and salt together into the bowl of a stand mixer fitted with the paddle attachment.
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7
On low speed, mix in the butter 1 tablespoon at a time.
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8
Mix in the almond paste.
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9
Add the eggs and yolks one at a time.
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10
Mix in the vanilla bean paste.
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11
Add the buttermilk, then cream the batter on medium-high speed until very light and fluffy, 2 to 3 minutes.
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12
Fold in the chocolate chips by hand.
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13
Scrape the batter into the buttered baking dish.
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14
Smooth the top, tap the dish on the countertop and top evenly with the crumbs.
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15
Bake 20 minutes, then rotate the cake and bake until a cake tester inserted into the center of the cake comes out clean, 25 to 30 minutes longer.
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16
(After the first 20 minutes, I cover the pan with foil to keep the crumbs from getting too dark.)
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17
Remove the baking dish from the oven and set it on a cooling rack for 20 minutes.
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18
Eating this cake warm from the oven is one of the best memories I have.
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19
The smell of cinnamon and sugar drives me crazy.
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20
Eat it for breakfast, warmed up for a snack, or serve it with warm caramel sauce and ice cream for dessert.
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21
The cake will keep for 2 to 3 days if stored in an airtight container at room temperature.
