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Dried-Cherry Crumb Cake

Yield 12 servings (serving size: 1 wedge)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Combine the first 3 ingredients in a bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Set streusel mixture aside.

  2. Combine 1 1/2 cups flour and next 6 ingredients in a bowl; stir well, and set flour mixture aside.

  3. 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.

  4. 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.

  5. 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- You can substitute raisins, chopped prunes, or dates for the dried cherries.