LEMON-ROSEMARY CRUMB CAKE

1 1/4 cups all-purpose flour
2/3 cup sugar
1/8 tsp salt
1/4 cup margarine, chilled, cut into small pieces
3/4 tsp minced fresh rosemary
or 1/4 tsp dried rosemary
1/2 tsp baking powder
1/4 tsp baking soda
1/3 cup low-fat buttermilk
2 tbsp fresh lemon juice
1 large egg
cooking spray
2 tsp grated fresh lemon rind
3/4 tsp water
rosemary sprigs (optional garnish)
lemon slices (optional garnish)

Preheat over to 350 degrees F. Coat an 8-inch round cake pan with nonstick cooking spray.

Combine flour, sugar, and salt in a bowl; cut in margarine with a pastry blender or two 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 prepared pan.

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.

Servings: 8
Source: Cooking Light magazine, May 1998