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Receta Crunchy Topped Coffee Cake With Chocolate Chips
by Global Cookbook

Crunchy Topped Coffee Cake With Chocolate Chips
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Ingredientes

  • 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

Direcciones

  1. Preheat oven to 350 F. Spray 9-inch round baking pan with cooking spray.
  2. In large bowl, stir together flour, brown sugar, sugar, baking soda and baking pwdr.
  3. Cut in vegetable spread till crumbly; reserve 1/2 c. of the mix for topping.
  4. In small bowl, combine buttermilk and egg substitute; add in to remaining crumb mix, stirring till well blended.
  5. Spread batter into prepared pan. Sprinkle 3/4 c. chips on top.
  6. In small bowl, combine reserved crumbs, remaining 1/4 c. chips and walnuts; sprinkle on top.
  7. Bake 25 to 30 min, or possibly till wooden pick inserted near center comes out clean. Cold in pan on wire rack.
  8. Cut into wedges; serve with dollop of whipped topping and sliced strawberries.
  9. Note: To sour lowfat milk: Use 1 1/2 tsp. white vinegar plus lowfat milk to equal 1/2 c..