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.
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.