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September 5, 2013  |  

Raspberry Chip Crumb 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 6 oz. container raspberries, about 1 1/2 cups

1/2 cup all-purpose flour
3/4 cup sugar
4 tablespoons unsalted butter, chilled and cut into pieces
1/3 cup chopped walnuts

1. Preheat oven to 350 degrees. Coat an 8x8x2-inch baking pan with non-stick 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 the center of the flour mixture. Add egg mixture to the well and beat with a wooden spoon for 1 minutes, until evenly moistened. Stir in chocolate chunks, then spoon batter into baking pan. Top with raspberries.

4. In a small bowl, combine flour and sugar. Cut in butter with a pastry blender until crumbly. Stir in walnuts. Sprinkle topping over raspberries.
5. Bake at 350 degrees for 35-40 minutes, or until a wooden pick inserted in the center comes out clean. Cool on a wire rack. Cut into 9 squares and serve.

Source: FamilyCircle.com

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