Dried-Cherry Crumb Cake



12 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 177
Caloriesfromfat 21 %
Fat 4.2 g
Satfat 0.8 g
Monofat 1.2 g
Polyfat 1.9 g
Protein 3.2 g
Carbohydrate 32.2 g
Fiber 0.8 g
Cholesterol 1 mg
Iron 1 mg
Sodium 79 mg
Calcium 54 mg


3 tablespoons all-purpose flour
1 1/2 tablespoons sugar
1 1/2 tablespoons brown sugar
1 1/2 teaspoons margarine
1 1/2 cups all-purpose flour
2/3 cup sugar
1/2 cup dried, pitted tart cherries
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 cup nonfat buttermilk
1 teaspoon grated orange rind
3 tablespoons vegetable oil
1 teaspoon vanilla extract
2 egg whites
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 1/2 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° for 40 minutes or until a wooden pick inserted in center comes out clean. Serve warm.

Note: 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.

Jean Kressy,

Cooking Light

January 1995
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