|3 tablespoons||All-purpose flour|
|1½ tablespoon||Brown sugar|
|1½ cup||All-purpose flour|
|½ cup||Dried pitted tart cherries|
|1½ teaspoon||Baking powder|
|¼ teaspoon||Baking soda|
|⅛ teaspoon||Ground nutmeg|
|1 cup||Nonfat buttermilk|
|1 teaspoon||Grated orange rind|
|3 tablespoons||Vegetable oil|
|1 teaspoon||Vanilla extract|
|Vegetable cooking spray|
Combine the first 3 ingredients in a bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Set streusel mixture aside.
Combine 1-½ cups flour and next 6 ingredients in a bowl; stir well, and set flour mixture aside.
Combine the nonfat buttermilk and next 4 ingredients in a large bowl; stir well with a wire whisk. Gradually add flour mixture, stirring just until dry ingredients are moistened.
Pour the batter into a 9-inch round cakepan coated with cooking spray, and sprinkle streusel mixture over batter. Bake at 350 degrees for 40 minutes or until a wooden pick inserted in center comes out clean. Yield: 12 servings (serving size: 1 wedge).
Per serving: 166 Calories; 4g Fat (22% calories from fat); 3g Protein; 29g Carbohydrate; 0mg Cholesterol; 120mg Sodium Serving Ideas : Serve warm.
NOTES : Dried, pitted tart cherries are available at specialty-food stores and large supermarkets, or they can be mail-ordered from American Spoon Foods Inc., 800/222-5886. You can substitute raisins, chopped prunes, or dates for the dried cherries.
Recipe by: Cooking Light, Jan/Feb 1995, page 66 Posted to MC-Recipe Digest V1 #423 by igor@... on Jan 28, 1997.
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