Mocha Crumb Cake

Cooking Light
8 servings (serving size: 1 wedge)

Ingredients

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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

Preparation

Preheat oven to 350°.

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 350° for 30 minutes or until cake springs back when touched lightly in center. Cool on a wire rack.

Created date

May 1998

Nutritional Information

Calories 213
Caloriesfromfat 30 %
Fat 7 g
Satfat 1.6 g
Monofat 2.8 g
Polyfat 2 g
Protein 3.9 g
Carbohydrate 33.6 g
Fiber 0.5 g
Cholesterol 28 mg
Iron 1.4 mg
Sodium 156 mg
Calcium 42 mg