WINE
COUNTRY RECIPE
 Rosemary Coffee Cake
Old Thyme Inn serves a delectable gourmet breakfast each morning in their dining room.
Make reservations and wake up to the scent of baked goods wafting through your room like
the popular dish featured in this month's newsletter - Rosemary Coffee Cake.
Rosemary Coffee Cake
Recipe:
- 1 1/4 all-purpose flour
- 2/3 cup sugar
- 1/4 cup chilled stick of butter cut into small pieces
- 3/4 teaspoon minced fresh rosemary
- 1/2 teaspoon baking powder
- 1/4 teasppon baking soda
- 1/3 cup buttermilk
- 2 tablesppons fresh lemon juice
- 1 egg
- cooking sprary (preferably olive oil spray - NO PAM)
- 2 teaspoons grated lemon rind
- 3/4 teaspoons water
- Rosemary sprigs (garnish, optional)
- Lemon slices (garnish, 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 butter with a pastry blender or
2 knives until mixture resembles coarse meal. Reserve 1/2 cup flour mixture for
topping; set aside.
Combine remaining flour mixture, rosemary, baking powder, and baking soda;
add buttermilk, lemon juice, and egg. Beat at medium speed of mixer until blended. Spoon batter
into an 8-inch cake pan coated with cooking spray.
Combine 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.
Yield: 8 servings
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