August 28, 2011

Lemon-Rosemary Crumb Cake

I've had this recipe for 10 years and finally made it the other day. Seems crazy it took me 10 years to make but I seem to just skim the top of my ever growing "to try" pile of recipes. I always grow rosemary in my garden-I love using it with roast pork or chicken. I really don't think of it as a "dessert" herb, although I'm not sure why, it is in the lavender family. Well, this cake is soooo good! Even my chocolate-lovin' boys loved it! It's nice and light with a refreshingly subtle hint of rosemary-in fact, I think it would be even better adding a little more rosemary.

1-1/4 cups flour
2/3 cup sugar
1/8 teaspoon salt
1/4 cup chilled butter, cut into small pieces
3/4 teaspoon (or more) minced fresh rosemary
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup buttermilk
2 tablespoons lemon juice
1 large egg
2 teaspoons grated lemon rind
3/4 teaspoon water
rosemary sprigs and lemon slices (optional)

Preheat oven to 350 degrees. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar and salt in a bowl; cut in butter with a pastry blender or a fork until mixture resembles coarse meal. Reserve 1/2 cup flour mixture for topping and set aside. Combine remaining flour mixture, rosemary, baking powder and baking soda; mix well and then add buttermilk, lemon juice, and egg. Beat at medium speed of a mixer until blended. Spoon batter into an 8-inch round cake pan coated with cooking spray. Now combine the reserved 1/2 cup flour mixture, lemon rind, and water; stir with a fork. Sprinkle crumb mixture over batter. Bake at 350 for 30 minutes. Cool on a wire rack. Garnish with rosemary sprigs and lemon slices, if desired.

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