Chocolate Chip Crumb Cake
Minutes Prep Time: 20
Minutes Total Time: 65
Servings: 8
Difficulty: easy
Minutes Prep Time: 20
Minutes Total Time: 65
Servings: 8
Difficulty: easy
PAM® Baking Spray
1-1/2 cups all-purpose flour
1 cup firmly packed brown sugar
3/4 cup cold Blue Bonnet®-stick
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup plain nonfat yogurt
1 egg
1-1/2 teaspoons vanilla extract
1 cup semisweet chocolate chips
1/2 cup chopped pecans, toasted
Chocolate sauce and ice cream, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 72 mg | 7% |
Carbohydrate | 61 g | 20% |
Cholesterol | 24 mg | 8% |
Total Fat | 25 g | 38% |
Iron | 2 mg | 12% |
Calories | 472 kcal | 24% |
Sodium | 371 mg | 15% |
Protein | 6 g | 11% |
Saturated Fat | 7 g | 34% |
Sugars | 40 g | 4% |
Vitamin C | 0 |
Preheat oven to 350°F. Spray 9-inch round cake pan with baking spray. Combine flour and brown sugar in large bowl. Cut in Blue Bonnet with pastry blender or 2 knives until mixture resembles coarse crumbs. Remove 1 cup of the crumb mixture; set aside for later use.
Add baking soda and salt to remaining crumb mixture; mix well. Add yogurt, egg and vanilla with electric mixer on medium speed; beat one minute or until well blended. Pour into prepared pan. Sprinkle chocolate morsels, pecans and the reserved 1 cup crumb mixture.
Bake 40-45 minutes, or until top is golden brown and wooden pick inserted in center comes out clean. Serve warm or at room temperature. Cut into 8 pieces; top each piece with a drizzle of chocolate sauce and ice cream, if desired.
Great served with Reddi-wip.
Chocolate Chip Crumb Cake