Dried-Cherry Streusel Kuchen

This lightly spiced coffeecake with a streusel topping may be the most familiar kuchen to Americans.

Yield: 10 servings

Ingredients

• 1/4  cup  all-purpose flour
• 1/4  cup  packed brown sugar
• 1/4  teaspoon  ground cinnamon
• 1 1/2  tablespoons  chilled stick margarine or butter
• 1 2/3  cups  all-purpose flour
• 1/4  cup  granulated sugar
• 3  tablespoons  brown sugar
• 1 1/2  teaspoons  baking powder
• 1/2  teaspoon  baking soda
• 1/4  teaspoon  salt
• 2/3  cup  low-fat buttermilk
• 1/3  cup  egg substitute
• 3  tablespoons  vegetable oil
• 1  tablespoon  amaretto (almond-flavored liqueur) or water
• 2 1/2  tablespoons  vanilla extract
• 1  teaspoon  grated lemon rind
• 1/4  teaspoon  almond extract
• 3/4  cup  dried tart red cherries
• Cooking spray

Preparation

Preheat oven to 375°.

Lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Combine with 1/4 cup brown sugar and cinnamon in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Set streusel mixture aside.

Lightly spoon 1 2/3 cups flour into dry measuring cups, and level with a knife. Combine with granulated sugar and next 4 ingredients (granulated sugar through salt) in a large bowl. Combine buttermilk and next 6 ingredients (buttermilk through almond extract), and stir with a whisk. Add the buttermilk mixture to the flour mixture, stirring until blended. Gently fold in dried cherries. Spoon batter into a 9-inch round cake pan coated with cooking spray. Sprinkle streusel mixture evenly over top.

Bake at 375° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.

Nutritional Information

Calories:

242 (24% from fat)

Fat:

6.4g (sat 1.3g,mono 2g,poly 2.6g)

Protein:

4.2g

Carbohydrate:

40.1g

Fiber:

1.2g

Cholesterol:

0.0mg

Iron:

1.7mg

Sodium:

167mg

Calcium:

80mg