Heath Bar-Marmalade Crumb Cake
Try this Heath Bar-Marmalade Crumb Cake recipe, or contribute your own. "Butter" and "Vegetables" are two of the tags cooks chose for Heath Bar-Marmalade Crumb Cake.
Yield: 8 Ready in 1 hours
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|1/4 cbutter; Chilled, or stick|
|1/2 cPlain fatfree yogurt|
|1 1.4-oz barEnglish toffee; (or Skor), chopped|
|1/2 tsBaking Powder|
|1 tsorange rind; Grated|
|1 tsVanilla extract|
|2 lgEgg whites|
|1 tbFat-free milk|
|1/4 cOrange marmalade|
|1 call purpose flour; Plus 2 tablespoons|
|1/4 tsBaking soda|
Heath Bar-Marmalade Crumb Cake Preparation
1. Preheat oven to 350?. 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? for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Yield: 8 servings (serving size: 1 wedge). Calories 237 (30% from fat); FAT 7.8g (sat 4.8g, mono 1.9g, poly O.5g); PROTEIN 3.8g CARB 37g; FIBER 0.5g; CHOL l6mg; IRON 0.9mg; SODIUM 210mg; CALC 57mg Recipe by: Cooking Light, March 1999
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