Orange Crumb Cake

Prep: 14 minutes; Cook: 25 minutes; Cool: 5 minutes. Whip up this orange-kissed cake in no time from ingredients you have on hand. Enjoy it warm with a cup of coffee or hot tea.


8 servings (serving size: 1 wedge)

Recipe from

Nutritional Information

Calories 219
Caloriesfromfat 31 %
Fat 7.5 g
Satfat 4.4 g
Monofat 2.2 g
Polyfat 0.4 g
Protein 3.4 g
Carbohydrate 35.1 g
Fiber 0.6 g
Cholesterol 45 mg
Iron 1 mg
Sodium 164 mg
Calcium 32 mg


1 1/4 cups all-purpose flour
3/4 cup sugar
4 1/2 tablespoons butter, cut into small pieces
1 teaspoon water
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 large egg
1/2 cup low-fat buttermilk (1%)
1 tablespoon grated orange rind (1/2 orange)
Cooking spray
3/4 teaspoon powdered sugar


Preheat oven to 350°.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and sugar in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Remove 1/3 cup crumb mixture; add water, stirring gently. Set aside.

Add baking powder and soda to remaining flour mixture; stir with a whisk. Add egg, buttermilk, and orange rind. Beat with a mixer at medium speed just until combined.

Pour batter into an 8-inch round cake pan coated with cooking spray. Sprinkle reserved crumb mixture over batter. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 5 minutes. Remove cake from pan; cool on a wire rack. Sift powdered sugar over cake. Cut into wedges. Serve warm, if desired.


Cooking Light Superfast Suppers

January 2003