Heath Bar-Marmalade Crumb Cake

Cooking Light
8 servings (serving size: 1 wedge)


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1 cup plus 2 tablespoons all-purpose flour
1/2 cup sugar
1/8 teaspoon salt
1/4 cup chilled butter or stick margarine, cut into small pieces
1 (1.4-ounce) English toffee candy bar (such as Heath or Skor), chopped
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup plain fat-free yogurt
1 tablespoon fat-free milk
1 teaspoon grated orange rind
1 teaspoon vanilla extract
2 large egg whites
Cooking spray
1/4 cup orange marmalade


Preheat oven to 350°.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, sugar, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine 1/3 cup flour mixture and candy bar for topping; set aside.

Stir baking powder and baking soda into remaining flour mixture in bowl; add yogurt, milk, rind, vanilla, and egg whites. Beat at medium speed of a mixer until blended. Spoon batter into an 8-inch round cake pan coated with cooking spray. Drop marmalade by teaspoonfuls onto batter; swirl together using the tip of a knife. Sprinkle topping over batter. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

Created date

June 2002

Nutritional Information

Calories 237
Caloriesfromfat 30 %
Fat 7.8 g
Satfat 4.8 g
Monofat 1.9 g
Polyfat 0.5 g
Protein 3.8 g
Carbohydrate 37 g
Fiber 0.5 g
Cholesterol 16 mg
Iron 0.9 mg
Sodium 210 mg
Calcium 57 mg