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Heath Bar-Marmalade Crumb Cake

Yield 8 servings (serving size: 1 wedge)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.