Chocolate Chip Crumb Cake (Light)

Yummy! Delicious! Light! Not too sweet - just perfect! Another great recipe from R. Reisman. I replaced the yogurt by low fat sour cream and it was still delicious!

• Ready In: 55 mins
• Serves: 16
• Yields: 1 cake

Ingredients

• 8  ounces  smooth 5% fat ricotta cheese
• 1⁄3 cup  vegetable oil or 1⁄3 cup butter
• 1 1⁄4 cups granulated sugar
• 2  large eggs
• 2  teaspoons vanilla
• 1 1⁄2 cups all-purpose flour
• 2  teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 3⁄4 cup low-fat yogurt
• 1⁄2 cup  semi-sweet chocolate chips

• FILLING

• 1⁄2 cup  packed brown sugar
• 4  teaspoons  unsweetened cocoa powder
• 1⁄2 teaspoon cinnamon

Directions

1. Preheat oven to 350°F Spray a 9-inch Bundt pan with cooking spray.
2. In a large bowl, beat together ricotta, oil, and sugar, mixing well. Add eggs and vanilla; mix well.
3. In another bowl, combine flour, baking powder, and baking soda; add to ricotta mixture in batches, alternating with the yogurt, mixing just until incorporated. Stir in chocolate chips. Pour half the batter into prepared pan.
4. To make filling: In a small bowl, combine brown sugar, cocoa, and cinnamon. Sprinkle half over the batter in the pan. Add remaining batter and top with remaining filling.
5. Place pan in the centre of the oven and bake for 35 to 40 minutes, or until a tester inserted in the centre comes out dry.
6. Let the pan cool on a wire rack. After cake has cooled, sprinkle with icing sugar, if desired.
7. Tips:A 9-inch springform pan can be used instead of a Bundt pan; check the cake at 30 to 40 minutes to see if it needs to bake a few minutes longer.