Butterfinger Crumb Cake

Butterfinger Crumb Cake

2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1/2 cup butter, softened
1 (2.1-oz.) Butterfinger Candy Bar, finely chopped
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
1/2 cup plain yogurt
1 large egg
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Grease 8-inch-square baking pan. Combine flour, brown sugar and granulated sugar in a medium bowl; cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Transfer 1/2 cup flour mixture to a medium bowl; stir in Butterfinger pieces.

Stir baking soda and salt into remaining flour mixture. Combine milk, yogurt, egg and vanilla extract in a small bowl until blended. Add to flour mixture; stir just until blended.

Pour into prepared pan; sprinkle evenly with Butterfinger mixture. Bake for 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool slightly in pan. Makes 8 servings