Cherry crumb coffee cake
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Margarine -- softened |
| 2 | Egg whites --whipped | |
| 1 | cup | Fat-free sour cream |
| ¼ | cup | Skim milk -- at room |
| 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 |
| Oz) | ||
| ½ | cup | Unbleached flour |
| ¼ | cup | Brown sugar -- packed |
| 2 | teaspoons | Cinnamon |
| 3 | teaspoons | Margarine -- cold |
Directions
BATTER
TOPPING
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