Recipe – Lemon-rosemary Crumb Cake

Here is the recipe from Carol Fine for a delicious Lemon-rosemary Crumb Cake. Carol brought this cake during the last 21-day yoga breakfast and everyone loved it. Give it a try and enjoy!

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)

Preparation

1. Preheat oven to 350°.
2. 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.
3. 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° for 30 minutes. Cool on a wire rack. Garnish with rosemary sprigs and lemon slices, if desired.

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