Crunchy-Topped Coffee Cake with Chocolate Chips

8 Servings
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Crunchy-Topped Coffee Cake with Chocolate Chips Ingredients

Nonstick cooking spray	lowerfatcontent
1 1/3 c All-purpose flour	1/2 c Buttermilk or sour milk
1/2 c Packed light brown sugar	1/4 c Frozen egg substitute;
1/4 c Granulated sugar	1 c Red-fat semisweet choco
1/2 ts Baking soda	2 tb Finely chopped walnuts
1/4 ts Baking powder	Frozen nondairy light
1/3 c 56% vegetable oil spread;	Sliced strawberries;

Instructions for Crunchy-Topped Coffee Cake with Chocolate Chips

1. Preheat oven to 350 degrees F. Spray 9-inch round baking pan with cooking spray. In large bowl, stir together flour, brown sugar, sugar, baking soda and baking powder.

2. Cut in vegetable spread until crumbly; reserve 1/2 cup of the mixture for topping.

3. In small bowl, combine buttermilk and egg substitute; add to remaining crumb mixture, stirring until well blended.

4. Spread batter into prepared pan. Sprinkle 3/4 cup chips on top.

5. In small bowl, combine reserved crumbs, remaining 1/4 cup chips and walnuts; sprinkle on top.

6. Bake 25 to 30 minutes, or until wooden pick inserted near center comes out clean. Cool in pan on wire rack.

7. Cut into wedges; serve with dollop of whipped topping and sliced strawberries. Note: To sour milk: Use 1 1/2 teaspoons white vinegar plus milk to equal 1/2 cup.

Per serving: About 320 cal, 5 g pro, 52 g car, 10 g fat, 28% cal from fat, 0 mg chol, 170 mg sod, 2 g fiber.

Main Ingredient: CakeCuisine: Uncategorized