Cherry-Almond Coffeecake

Cooking Light
9 servings


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1/4 cup all-purpose flour
1/3 cup packed brown sugar
1/4 cup regular oats
1 teaspoon ground cinnamon
1 tablespoon chilled butter or stick margarine, cut into small pieces
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1 1/2 tablespoons butter or stick margarine, softened
1 cup plain low-fat yogurt
1 1/2 teaspoons vanilla extract
3/4 teaspoon almond extract
1 large egg
Cooking spray
1 1/2 cups pitted sweet cherries, quartered
2 tablespoons slivered almonds


Preheat oven to 350°.

To prepare topping, lightly spoon 1/4 cup flour into a dry measuring cup, and level with a knife. Combine flour, brown sugar, oats, and cinnamon in a small bowl; cut in 1 tablespoon butter with a pastry blender or 2 knives until mixture resembles coarse meal. Set aside.

To prepare the cake, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a bowl; set aside. Beat granulated sugar and 1 1/2 tablespoons butter at medium speed of a mixer. Add the yogurt, extracts, and egg; beat well. Add flour mixture, and beat at low speed until well-blended (batter will be thick). Spread half of batter in bottom of an 8-inch square baking pan coated with cooking spray, and top with cherries. Sprinkle with 3 tablespoons topping. Repeat procedure with the remaining batter and topping. Sprinkle with almonds. Bake at 350° for 45 minutes. Cool completely on a wire rack.

Created date

July 2000

Nutritional Information

Calories 254
Caloriesfromfat 20 %
Fat 5.6 g
Satfat 2.6 g
Monofat 1.9 g
Polyfat 0.6 g
Protein 5.6 g
Carbohydrate 45.7 g
Fiber 1.7 g
Cholesterol 35 mg
Iron 1.8 mg
Sodium 252 mg
Calcium 106 mg