Lemon-Rosemary Crumb Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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) |
Directions:
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.
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