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Heath Bar-Marmalade Crumb Cake

SOURCE: Cooking Light YEAR: March PAGE: 152





List of Ingredients



• 1 cup plus 2 tablespoons all-purpose flour
  
• 1/2 cup sugar
  
• 1/8 teaspoon salt
  
• 1/4 cup chilled butter or stick margarine, cut into small pieces
  
• 1 (1.4-ounce) English toffee candy bar (such as Heath or Skor), chopped
  
• 1/2 teaspoon baking powder
  
• 1/4 teaspoon baking soda
  
• 1/2 cup plain fat-free yogurt
  
• 1 tablespoon fat-free milk
  
• 1 teaspoon grated orange rind
  
• 1 teaspoon vanilla extract
  
• 2 large egg whites
  
• Cooking spray
  
• 1/4 cup orange marmalade
  






Instructions



1. Preheat oven to 350 degrees.
   
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 1/3 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 degrees for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.
   
   
4. Yield: 8 servings (serving size: 1 wedge).
   
   
5. CALORIES 237 (30% from fat); FAT 7.8g (sat 4.8g, mono 1.9g, poly 0.5g);
   PROTEIN 3.8g; CARB 37g; FIBER 0.5g; CHOL 16mg; IRON 0.9mg; SODIUM 210mg; CALC
   57mg