Mocha Crumb Cake

Mocha Crumb Cake
Mocha Crumb Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1 1/4

    cups all-purpose flour

  • 2/3

    cup sugar

  • 3

    tablespoons unsweetened cocoa

  • 1

    tablespoon instant coffee granules

  • 1/8

    teaspoon salt

  • 1/4

    cup chilled stick margarine or butter cut into small pieces

  • 1/2

    teaspoon baking powder

  • 1/4

    teaspoon baking soda

  • 1/3

    cup 1% low-fat milk

  • 1

    teaspoon vanilla extract

  • 1

    large egg

  • Cooking spray

  • 1 1/2

    teaspoons water

Directions

Preheat oven to 350º. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 4 ingredients (flour through salt) in a mixing bowl, and cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Reserve 1/2 cup flour mixture for topping, and set aside. Combine remaining flour mixture, baking powder, and baking soda; add milk, vanilla, and egg. Beat at medium speed of a mixer until blended. Spoon batter into an 8-inch round cake pan coated with cooking spray. Combine reserved 1/2 cup flour mixture and water; stir with a fork. Sprinkle crumb mixture over batter. Bake at 350º for 30 minutes or until cake springs back when touched lightly in center. Cool on a wire rack. Serving Size: 1 wedge

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