Preheat oven to 350 degrees and prepare a 9-inch pan with non-stick spray.

In a large bowl add together the flour, baking powder and salt and whisk until combined. Set aside.

In another mixing bowl, cream together the butter and sugar. One at a time, add the eggs into the butter mixture and mix in between each one. Add in the milk and yogurt, and then mix again until well combined.

Start to slowly add the dry mixture into the wet mixture and mix well. Add in the chocolate chips and stir them into the batter using a spatula.

Pour the batter into your prepared dish and prepare the crumble topping.

Using a pastry blender or food processor, add the butter, cinnamon, flour and brown sugar together and blend until a fine crumble has been reached. Pour the topping over the cake batter and top with the 1/4 cup of chocolate chips.

Bake for 35-45 minutes, until a toothpick comes out clean. Best served warm, but still very good after cooled. Store covered on the counter top for 2-3 days.