Original Post by Teri in Oct, 2009

Whoever said herbs couldn’t make the perfect crumb cake you have ever eaten? Try this delectable recipe and enjoy bite after bite. I promise you won’t be able to eat just one, and neither will your guests. This is a very light desert, but delicious and a great way to enjoy herbs another way.

Ingredients:

• 1 ¼ cups all purpose flour
• ½ tsp baking powder
• ¼ tsp Baking Soda
• 1/8 tsp Sea Salt
• 2/3 cup sugar
• 1 tsp fresh rosemary, minced or ½ tsp dried Rosemary
• 3 TBSP cold butter, cut into small pieces
• Juice and rind of 1 lemon
• 1 large egg
• ½ cup buttermilk

Instructions:

Preheat oven to 350 degrees. Coat an 8-inch, round, cake pan with cooking spray. In a medium bowl, mix together flour, baking powder, Soda, Salt, sugar and Rosemary. Add butter cutting it in with a pastry blender or two knives until mixture resembles coarse meal.

Use a fine grater to obtain about 1 tsp lemon rind. Mix rind into flour mixture. Remove two-thirds cup of this mixture to use as a topping and set aside.

In a small bowl, beat egg with a fork. Mix in buttermilk and lemon juice. Add egg mixture to flour mixture and stir until well blended yet lumpy – about 100 strokes. Pour batter into prepared cake pan. Sprinkle crumb mixture evenly over top.

Bake 25-30 minutes. Cut into slices when cool. If desired, garnish with fresh lemon and Rosemary.