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

Preparation

Preheat oven to 350°.

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.

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.

Nutritional Information

Calories:

254 (20% from fat)

Fat:

5.6g (sat 2.6g,mono 1.9g,poly 0.6g)

Protein:

5.6g

Carbohydrate:

45.7g

Fiber:

1.7g

Cholesterol:

35mg

Iron:

1.8mg

Sodium:

252mg

Calcium:

106mg