Dried-Cherry Crumb Cake

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 177
  • Calories from fat: 21%
  • Fat: 4.2g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 1.9g
  • Protein: 3.2g
  • Carbohydrate: 32.2g
  • Fiber: 0.8g
  • Cholesterol: 1mg
  • Iron: 1mg
  • Sodium: 79mg
  • Calcium: 54mg

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

Preparation

  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., 800/222-5886. You can substitute raisins, chopped prunes, or dates for the dried cherries.
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