Heath bar-marmalade crumb cake

8 servings

Ingredients

Quantity Ingredient
1 cup Plus 2 tablespoons all purpose flour
½ cup Sugar
⅛ teaspoon Salt
¼ cup Chilled butter or stick margarine; cut into small
; pieces
1 1.4 ounce English toffee candy bar; (such as Heath or
; Skor), chopped
½ teaspoon Baking powder
¼ teaspoon Baking soda
½ cup Plain fatfree yogurt
1 tablespoon Fat-free milk
1 teaspoon Grated orange rind
1 teaspoon Vanilla extract
2 larges Egg whites
Cooking spray
¼ cup Orange marmalade

Directions

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 ⅓ 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 Converted by MM_Buster v2.0l.

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