Cherry crumb coffee cake

Yield: 8 servings

Measure Ingredient
¼ cup Margarine -- softened
2 \N Egg whites --whipped
1 cup Fat-free sour cream
¼ cup Skim milk -- at room
\N \N Temperature
½ teaspoon Vanilla
¼ teaspoon Almond extract
2 cups Unbleached flour
1 cup Granulated sugar
1½ teaspoon Baking powder
½ teaspoon Baking soda
¼ teaspoon Salt
1 can Cherry pie filling -- (21
\N \N Oz)
½ cup Unbleached flour
¼ cup Brown sugar -- packed
2 teaspoons Cinnamon
3 teaspoons Margarine -- cold



Preheat oven at 350. Prepare a cake pan with cooking spray and flour. To prepare batter, combine margarine, egg whites, sour cream, milk, vanilla, and almond extract in a mixing bowl. In another mixing bowl, combine flour, granulated sugar, baking powder, baking soda, and salt. Spread half of the batter in prepared pan. Spread cherry pie filling over batter. Cover with remaining batter. To prepare topping, combine ½ cup flour, brown sugar, cinnamon, and margarine. Cut in margarine, if needed. Sprinkle topping over batter.

Bake for 45 minutes.

Recipe By : Anita A. Matejka

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