Cinnamon Crumb Cake (Low Fat)
Recipe Submitted by the Fox Hill Bed & Breakfast and Cottage Suites
1 ¼ cups flour
2/3 cup packed brown sugar
1 tsp ground cinnamon
¼ tsp salt
¼ cup chilled stick margarine or butter, cut into small pieces
½ tsp baking powder
½ tsp baking soda
½ cup low-fat or nonfat buttermilk
1 tsp vanilla extract
1 large egg
cooking spray (for pan)
1. Preheat oven to 350ŗ
2. Combine flour, brown sugar, cinnamon and salt in a bowl. Add margarine/butter and cut with pastry blender until mixture resembles coarse meal. SET ASIDE ½ CUP OF THIS MIXTURE FOR CRUMB TOPPING.
3. Add baking powder, baking soda, buttermilk, vanilla and egg to remaining flour mixture; beat at medium speed with mixer until blended.
4. Spoon batter into 8 round cake pan that has been coated with cooking spray. Sharply tap pan once on counter to remove air bubbles. Sprinkle with remaining ½ cup of flour mixture.
5. Bake 350ŗ for 20-30 minutes or until cake springs back when touched lightly in the center. Cool on wire rack. Yield: 8 servings
Note: For lower fat version, substitute 1 ½ egg whites for whole egg and use non-fat buttermilk.