Heath bar-marmalade crumb cake
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Plus 2 tablespoons all purpose flour |
| ½ | cup | Sugar |
| ⅛ | teaspoon | Salt |
| ¼ | cup | Chilled butter or stick margarine; cut into small |
| ; pieces | ||
| 1 | 1.4 ounce English toffee candy bar; (such as Heath or | |
| ; Skor), chopped | ||
| ½ | teaspoon | Baking powder |
| ¼ | teaspoon | Baking soda |
| ½ | cup | Plain fatfree yogurt |
| 1 | tablespoon | Fat-free milk |
| 1 | teaspoon | Grated orange rind |
| 1 | teaspoon | Vanilla extract |
| 2 | larges | Egg whites |
| Cooking spray | ||
| ¼ | cup | Orange marmalade |
Directions
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 ⅓ 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. Yield: 8 servings (serving size: 1 wedge).
Calories 237 (30% from fat); FAT 7.8g (sat 4.8g, mono 1.9g, poly O.5g); PROTEIN 3.8g CARB 37g; FIBER 0.5g; CHOL l6mg; IRON 0.9mg; SODIUM 210mg; CALC 57mg
Recipe by: Cooking Light, March 1999 Converted by MM_Buster v2.0l.