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
2 teaspoons grated lemon rind
3/4 teaspoon water
Rosemary sprigs (optional)
Lemon slices (optional)
How to Make It
Preheat oven to 350°.
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 350° for 30 minutes. Cool on a wire rack. Garnish with rosemary sprigs and lemon slices, if desired.
This is an oldie but goodie from Cooking Light. I always use real butter and fresh rosemary chopped very finely. As long as you are careful not to overbake, you end up with a light, delicious, not-too-sweet dessert or afternoon tea cake. The addition of rosemary into a lemony sweet is a wonderful combination. One of my favorites.
This, along with the other crumb cake recipes from this issue of the magazine, have been on my list of quick, easy, delicious recipes for years, The only change I make is to use unsalted butter instead of the margarine.