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Raspberry Chip Crumb Cake

Raspberry Chip Crumb Cake

Nutrition Facts
  • cal. (kcal) 357
  • Serving size: 9
  • Prep: 20 mins
  • Bake: 40 mins at 350°F
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by 1 person

Ingredients

Cake
  • 1 1/4 cups all-purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1/2 cup whole milk
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon vanilla extract
  • 1/2 cup dark mini chocolate baking chunks
  • 1 container raspberries (6 oz), about 1 1/2 cups
Topping
  • 1/2 cup all-purpose flour
  • 3/4 cup sugar
  • 4 tablespoons unsalted butter, chilled and cut into pieces
  • 1/3 cup chopped walnuts

Directions

Cake
  1. Heat oven to 350 degrees . Coat an 8 x 8 x 2-inch baking pan with nonstick cooking spray.
  2. In a large bowl, whisk together flour, sugar, baking powder and salt. In a small bowl, whisk together egg, milk, oil and vanilla.
  3. Make a well in center of flour mixture. Add egg mixture to well and beat with a wooden spoon 1 minute, until evenly moistened; stir in chocolate chunks. Spoon into prepared pan and top with raspberries.
Topping
  1. In a small bowl, combine flour and sugar. Cut in butter with pastry blender until crumbly. Stir in walnuts. Sprinkle topping over raspberries.
  2. Bake at 350 degrees for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Cut into 9 squares. This cake is best eaten on the day its made.

Nutrition Information for Raspberry Chip Crumb Cake

PER SERVING: 357 cal., 16 g total fat (7 g sat. fat), 38 mg chol., 168 mg sodium, 54 g carb. (3 g fiber), 5 g pro.

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