CHOCOLATE-CHIP CRUMB CAKE

CHOCOLATE-CHIP CRUMB CAKE
16 servings
4 points

2-3/4 cup all-purpose flour
1/3 cup packed brown sugar
1-1/2 tsp. cinnamon
3 tbsp. light stick butter, melted
1 tsp. baking powder
½ tsp. salt
¼ tsp. baking soda
¾ cup buttermilk
½ cup unsweetened applesauce
1 large egg
½ tsp. vanilla extract
1-1/4 cups granulated sugar
4-tbsp. mini-chocolate chips

Preheat oven to 350^. Spray a 9-inch square baking pan with non-stick spray.

To make the topping, combine ¾ cup of the flour, the brown sugar, and 1 tsp. of the cinnamon in a small bowl. With a fork, stir in the melted butter until the mixture is crumbly. Set aside.

Combine the remaining 2 cups flour and ½ tsp. cinnamon the baking powder, salt, and baking soda in a bowl. Combine the buttermilk, applesauce, egg and vanilla in a large bowl; beat with a whisk until well blended. Whisk in the granulated sugar until blended.

Stir the flour mixture into the buttermilk mixture, beating with a wooden spoon just until combined. Pour half the batter into the pan; sprinkle with 2 tbsp. of the chocolate chips. Repeat with the remaining batter and chocolate chips.

Sprinkle the cake with the topping and bake until lightly browned and a toothpick inserted into the center comes out clean. 30-35 minutes. Cool 30 minutes on a rack. Cut into 16 squares and serve warm.

Food note: If you don’t have buttermilk handy, combine ¾ cup low-fat (1%) milk with 2 tsp. white vinegar or fresh lemon juice in a small bowl. Let stand10 minutes before adding to the applesauce mixture in step 3.