Cinnamon Crumb Cake

Cinnamon Crumb Cake

Ingredients

1 1/4 cups all-purpose flour 2/3 cup packed brown sugar 3/4 teaspoon ground cinnamon 1/8 teaspoon salt 1/4 cup chilled stick margarine or butter, cut into small pieces 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 cup low-fat buttermilk 1 teaspoon vanilla extract 1 large egg Cooking spray Preparation Preheat oven to 350°.

Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, brown sugar, cinnamon, and salt in a bowl, and cut in margarine with a pastry blender or 2 knives until the mixture resembles coarse meal. Reserve 1/2 cup flour mixture for topping, and set aside.

Combine remaining flour mixture, baking powder, and baking soda, and add the buttermilk, vanilla, and egg. Beat at medium speed of a mixer until blended. Spoon batter into an 8-inch round cake pan coated with cooking spray. Sprinkle reserved 1/2 cup flour mixture over batter. Bake at 350° for 30 minutes or until cake springs back when touched lightly in center. Cool on a wire rack. Yield

8 servings (serving size: 1 wedge) Nutritional Information

CALORIES 211(29% from fat); FAT 6.9g (sat 1.5g,mono 2.9g,poly 2g); PROTEIN 3.5g; CHOLESTEROL 28mg; CALCIUM 62mg; SODIUM 206mg; FIBER 0.6g; IRON 1.5mg; CARBOHYDRATE 33.9g

Cooking Light, MAY 1998