This delightful little coffee cake will surprise you with bursts of orange marmalade and crunchy chocolate toffee bits. Make it in your 8 inch oven and be sure to line it with parchment paper for easier removal. This was the first time I used the parchment strips and they worked quite well. Make sure you oil or spray your oven well and be generous with the marmalade, you'll love the surprising blasts of sweet orange rind floating throughout this light and airy cake. It was ready in 30 minutes, I rotated it halfway through and baked it with 8 coals in a ring around the bottom and 14 coals on top. From Cooking Light Annual Recipes 2000.
Heath Bar Marmalade Crumb Cake
1 cup plus 2 Tblsp. all purpose flour
1/2 cup sugar
1 tsp. salt
1/4 cup chilled butter or stick margarine, cut into small pieces
1 (1.4ounce) English toffee candy bar (such as Heath or Skor), chopped
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 cup plain fat-free yogurt
1 Tblsp. fat-free milk
1 tsp. grated orange rind
1 tsp. vanilla extract
2 large egg whites
1/4 cup orange marmalade
Coat 8 inch dutch oven with light coating of cooking spray. Line with parchment paper.
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.
Stir baking powder and baking soda into remaining flour mixture in bowl; add yogurt and next 4 ingredients. Beat at medium speed of a mixer until blended. Spoon batter into dutch oven. Drop marmalade by teaspoonfuls onto batter; swirl together, using the tip of a knife. Sprinkle topping over batter. Bake at 350 degrees for 30-35 minutes or until a wooden pick inserted in center comes out clean. Cool in dutch oven before removing. Serves 4-6.
|Swirl marmalade throughout batter with knife|
Done in 30 minutes when tester comes out clean