Dried-cherry crumb cake

Yield: 12 Servings

Measure Ingredient
3 tablespoons All-purpose flour
1½ tablespoon Sugar
1½ tablespoon Brown sugar
1½ teaspoon Margarine
1½ cup All-purpose flour
⅔ cup Sugar
½ cup Dried pitted tart cherries
1½ teaspoon Baking powder
¼ teaspoon Baking soda
⅛ teaspoon Salt
⅛ teaspoon Ground nutmeg
1 cup Nonfat buttermilk
1 teaspoon Grated orange rind
3 tablespoons Vegetable oil
1 teaspoon Vanilla extract
2 \N Egg whites
\N \N 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.

Similar recipes