Raspberry Chip Crumb Cake

Raspberry Chip Crumb Cake
Prep 20 m
Bake 40 m

Ingredients

Cake

Topping

Directions

Cake

  1. 1 of 3 Heat oven to 350 degrees . Coat an 8 x 8 x 2-inch baking pan with nonstick cooking spray.
  2. 2 of 3 In a large bowl, whisk together flour, sugar, baking powder and salt. In a small bowl, whisk together egg, milk, oil and vanilla.
  3. 3 of 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. 1 of 2 In a small bowl, combine flour and sugar. Cut in butter with pastry blender until crumbly. Stir in walnuts. Sprinkle topping over raspberries.
  2. 2 of 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
Servings Per Recipe:
Per Serving: 5 g pro., 168 mg sodium, 357 kcal cal., 16 g Fat, total, 38 mg chol., 7 g sat. fat, 54 g carb., 3 g fiber