Pre-heat oven to 350F (180C). Lightly grease and flour a 9x5 inch (23 x 10 cm) loaf pan.
CRUMB TOPPING
In a medium bowl mix together flour and sugar, add butter and mix until it becomes coarse crumbs. Set aside.
FOR THE CAKE
In a medium bowl whisk together the flour, baking powder, baking soda and salt.
In a small bowl toss together chocolate chips and 1 tablespoon of whisked flour mixture. Set aside.
In a medium bowl cream the butter until creamy about 2-3 minutes, add the sugar and beat well, add the egg and beat for 30 seconds then beat in the vanilla.
Add the flour and greek yogurt alternatively, starting and ending with flour to the creamed mixture (3x flour and 2x yogurt). Scrape down the sides of the bowl after each addition.
Stir in the chocolate chips.
Spoon the batter into the prepared loaf pan, smooth the top. Sprinkle crumb topping evenly on top of the loaf.
Bake the loaf for 50-60 minutes or until tooth pick comes out clean.
Remove from oven and immediately sprinkle with ⅓-½ cup semisweet chocolate chips. Let cool completely before serving. Enjoy!
Notes
You can substitute the cake/pastry flour for all purpose, or you can make homemade cake flour - for every 1 cup of all purpose flour remove 2 tablespoons and replace with 2 tablespoons of cornstarch, be sure to sift them together to remove any lumps. If you prefer you can use milk chocolate chips or combination of white, semisweet and milk chips.I would also advise you to let it cool before cutting it. It’s even better the day after it’s made – just cover it with plastic wrap and keep it at room temperature. It will last up to 2 days.It can also be stored wrapped well or in an airtight container in the fridge, for up to 5-6 days. Bring to room temperature before serving.The cake can be frozen well wrapped and placed in a freezer bag. It will keep for up to 2 months in the freezer. Thaw overnight in the fridge or on the counter.