Crunchy Topped Coffee Cake With Chocolate Chips Recipe
Servings: 8
Ingredients
- Nonstick cooking spray
- 1 1/3 c. All-purpose flour
- 1/2 c. Packed light brown sugar
- 1/4 c. Granulated sugar
- 1/2 tsp Baking soda
- 1/4 tsp Baking pwdr
- 1/3 c. 56% vegetable oil spread, softened lower-fat-content margarine
- 1/2 c. Buttermilk or possibly sour lowfat milk
- 1/4 c. Frzn egg substitute, thawed
- 1 c. Red-fat semisweet choco baking chips, divided
- 2 Tbsp. Finely minced walnuts Frzn nondairy light whipped topping, thawed, optional Sliced strawberries, optional
Directions
- 1. Preheat oven to 350 F. Spray 9-inch round baking pan with cooking spray.
- In large bowl, stir together flour, brown sugar, sugar, baking soda and baking pwdr.
- 2. Cut in vegetable spread till crumbly; reserve 1/2 c. of the mix for topping.
- 3. In small bowl, combine buttermilk and egg substitute; add in to remaining crumb mix, stirring till well blended.
- 4. Spread batter into prepared pan. Sprinkle 3/4 c. chips on top.
- 5. In small bowl, combine reserved crumbs, remaining 1/4 c. chips and walnuts; sprinkle on top.
- 6. Bake 25 to 30 min, or possibly till wooden pick inserted near center comes out clean. Cold in pan on wire rack.
- 7. Cut into wedges; serve with dollop of whipped topping and sliced strawberries.
- Note: To sour lowfat milk: Use 1 1/2 tsp. white vinegar plus lowfat milk to equal 1/2 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 74g | |
| Recipe makes 8 servings | |
| Calories 175 | |
| Calories from Fat 13 | 7% |
| Total Fat 1.46g | 2% |
| Saturated Fat 0.43g | 2% |
| Trans Fat 0.02g | |
| Cholesterol 1mg | 0% |
| Sodium 209mg | 9% |
| Potassium 97mg | 3% |
| Total Carbs 36.96g | 10% |
| Dietary Fiber 0.6g | 2% |
| Sugars 20.45g | 14% |
| Protein 3.75g | 6% |
