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Lemon Rosemary Crumb Cake 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) Preheat oven to 350F. 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 350F for 30 minutes. Cool on a wire rack. Garnish with rosemary sprigs and lemon slices, if desired. Serves 8. CALORIES 203 (30% from fat); FAT 6.8g (sat 1.4g,mono 2.8g,poly 2g); IRON 1.1mg; CHOLESTEROL 28mg; CALCIUM 39mg; CARBOHYDRATE 32.7g; SODIUM 157mg; PROTEIN 3.3g; FIBER 0.5g |
