Cookbook

Lemon-Rosemary Crumb Cake *PIC*

Lemon-Rosemary Crumb Cake

Worthy of a Special Occasion
Ingredients:

1 1/4 cups all-purpose flour
2/3 cup sugar
1/8 teaspoon salt
1/4 cup chilled stick margarine or butter, cut into small pieces
3/4 teaspoon minced fresh or 1/4 teaspoon dried rosemary
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup low-fat buttermilk
2 Tablespoons fresh lemon juice
1 large egg
Cooking spray
2 teaspoons grated lemon rind
3/4 teaspoon water
Rosemary sprigs (optional)
Lemon slices (optional)

Instructions:

Preheat oven to 350°F.
Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, sugar, and salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal.
Reserve 1/2 cup flour mixture for topping; set aside.
Combine remaining flour mixture, rosemary, baking powder, and baking soda; add buttermilk, lemon juice, 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, lemon rind, and water; stir with a fork.
Sprinkle crumb mixture over batter.
Bake at 350°F for 30 minutes.
Cool on a wire rack.
Garnish with rosemary sprigs and lemon slices, if desired.

Posted by LuAnn
Yield: 8 servings
Nutritional Information
Calories:203 (30% from fat)
Fat:6.8g (sat 1.4g,mono 2.8g,poly 2g)
Protein:3.3g
Carbohydrate:32.7g
Fiber:0.5g
Cholesterol:28mg
Iron:1.1mg
Sodium:157mg
Calcium:39mg
Cooking Light, MAY 1998

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