Cinnamon Crumb Cake
Source of Recipe
Cooking Light
List of Ingredients
1-1/4 cups all-purpose flour
2/3 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
4 Tablespoons light butter -- chilled, cut in small pieces
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup lowfat buttermilk
1 teaspoon vanilla extract
1 large eggRecipe
Preheat oven to 350 F. 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 until the mixture resembles coarse meal. Reserve 1/2 cup flour mixture for topping and set aside.
Combine remaining flour mxiture, baking powder and baking soda, and add the buttermilk, vanill and egg. Beat at medium speed of a mixer until belnded. 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 F. for 30 minutes or until cake springs back when touched lightly in center. Cool on a wire rack.
Per Serving (excluding unknown items): 182 Calories; 4g Fat (18.8% calories from fat); 4g Protein; 34g Carbohydrate; 1g Dietary Fiber; 34mg Cholesterol; 208mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates.
NOTES : According to CL, each serving, when made with regular butter, has 211 calories, 6.9 gms. fat (1.5 gm. saturated), and 0.6 gms. fiber. I used light butter to cut the calories and fat.
Serves 8
5 points
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