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Old-Fashioned Buttermilk Crumb Cake

Source of Recipe

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Old-Fashioned Buttermilk Crumb Cake

Dessertdujour.com
Makes 9 servings.

Crumb mixture:
2 (1-ounce) slices white bread
3 tablespoons chopped walnuts
2 tablespoons sugar
2 teaspoons butter, melted
1/2 teaspoon ground cinnamon

Cake:
2 cups sifted cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup sugar
2 tablespoons vegetable shortening
1 teaspoon grated orange rind
2 teaspoons vanilla extract
1 cup low-fat buttermilk
Cooking spray

Preheat oven to 325F.

To prepare crumb mixture, place the bread in a food processor; pulse 10 times or until coarse crumbs form to measure 3/4 cup. Combine breadcrumbs, walnuts, and next 3 ingredients (walnuts through cinnamon) in a small bowl.

To prepare cake, combine the flour, baking powder, baking soda, and salt in a medium bowl. Combine 3/4 cup sugar, shortening, rind, and vanilla in a large bowl, and beat with a mixer at high speed until well-blended.

Add the flour mixture to the shortening mixture alternately with buttermilk, beginning and ending with the flour mixture. Spread the batter into an 8-inch square baking pan coated with cooking spray. Sprinkle the batter with the crumb mixture.

Bake at 325F for 45 minutes or until cake begins to pull away from sides of pan.

One serving equals: Calories: 238 ( Calories from fat: 22%); Fat: 5.7g ( Saturated fat: 1.5g, Monounsaturated fat: 1.7g, Polyunsaturated fat: 2.2g); Protein: 4g; Carbohydrate: 42.7g; Fiber: 0.3g; Cholesterol: 2mg; Sodium: 177mg