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Cherry-Almond Coffeecake

Yield 9 servings

Ingredients

  • Topping:
  • 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
  • Cake:
  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.