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| 1 1/2 | cups Gold Medal® all-purpose flour |
| 3/4 | cup granulated sugar |
| 1 | teaspoon ground cinnamon |
| 3/4 | teaspoon baking powder |
| 1/4 | teaspoon baking soda |
| 1/2 | teaspoon salt |
| 1/2 | cup firm butter or margarine, cut into pieces |
| 2/3 | cup buttermilk |
| 1 | egg |
| 1 | teaspoon vanilla |
|
| 1/4 | cup Gold Medal® all-purpose flour |
| 1/4 | cup packed brown sugar |
| 1 | tablespoon baking cocoa |
| 2 | tablespoons butter or margarine, softened |
| 1/4 | cup miniature semisweet chocolate chips |
| 1. | Heat oven to 350°F (325ºF for dark or nonstick pan). Grease bottom only of 8-inch square pan with shortening or spray bottom with cooking spray. |
| 2. | In large bowl, stir 1 1/2 cups flour, the granulated sugar, cinnamon, baking powder, baking soda and salt until mixed. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Add buttermilk, egg and vanilla. Beat with electric mixer on medium speed 1 minute. Spread in pan. |
| 3. | In small bowl, mix all streusel ingredients except chocolate chips with fork until mixture is crumbly. Sprinkle over batter. Sprinkle with chocolate chips. |
| 4. | Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Serve warm. |
| For coffee cake, decrease butter to 6 tablespoons and increase buttermilk to 3/4 cup. |
|
| If you like the taste combination of chocolate and orange, add 2 teaspoons grated orange peel to the cake batter. |
|
| Store leftover buttermilk in the freezer for up to 3 months. Before using, thaw and shake well. |
Nutrition Information:
340 ( 140); 15g ( 8g, 1g); 60mg; 320mg; 46g ( 1g, 26g); 4g 10%; 0%; 6%; 10% 1 ; 2 ; 0 ; 3 3