| Butterfinger Crumb Cake |
| A moist and rich cake with chopped up Butterfinger candy bars as an added bonus. |
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| 2 cups |
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all-purpose flour |
|
| 1 cup |
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packed brown sugar |
|
| 1/2 cup |
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granulated sugar |
|
| 1/2 cup |
|
(1 stick) butter or margarine, softened |
|
| 1/2 cup |
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(about one 2.1-oz. bar) finely chopped NESTLÉ® BUTTERFINGER® Candy Bar |
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| 1 tsp |
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baking soda |
|
| 1/2 tsp |
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salt |
|
| 1/2 cup |
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milk |
|
| 1/2 cup |
|
plain yogurt |
|
| 1 |
|
large egg |
|
| 1 tsp |
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vanilla extract |
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| 1 |
Preheat oven to 350° F. Grease 8-inch-square baking pan. |
| 2 |
Combine flour, brown sugar and granulated sugar in medium bowl; cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Transfer 1/2 cup flour mixture to medium bowl; stir in Butterfinger pieces. |
| 3 |
Stir baking soda and salt into remaining flour mixture. Combine milk, yogurt, egg and vanilla extract in small bowl until blended. Add to flour mixture; stir just until blended. Pour into prepared pan; sprinkle evenly with Butterfinger mixture. |
| 4 |
Bake for 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool slightly in pan on wire rack. Serve warm. |
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| |
| Servings: 9 |
| Preparation time: 12 minutes |
| Cooking time: 40 minutes |
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| Recipe Type |
| Dessert |
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| Recipe Source |
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