Cherry Crumb Coffee Cake (Healthier Version) (#2127)

Serves
Ready
6
1.9
Days
Prep
Cook
15
Minutes
1.9
Days
Categories
Snacks
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Ingredients

  • 1 Tbsp Unsalted Butter melted
  • 1 Tbsp Canola Oil or olive oil
  • 1/2 cup Brown Sugar
  • 1 large Eggs
  • 1/2 cup Low-Fat Yogurt plain, or low fat sour cream
  • 2 tablespoons Low-Fat Milk
  • 1/4 tsp Vanilla Extract
  • 1/8 tsp Almond Extract
  • 1 cup Whole Wheat Flour
  • 1 tsp Baking Powder
  • 1/4 tsp Baking Soda

Topping

  • 1/4 tsp Salt
  • 3 tablespoons Whole Wheat Flour
  • 2 tablespoons Brown Sugar
  • 1/2 tsp Cinnamon
  • 1 tsp Butter
  • 2 tsp Canola Oil or olive oil
  • 1/4 cup Walnuts chopped

Cherry Pie Filling

  • 2 tablespoons Sugar
  • 1 tsp Cornstarch
  • 2 cups Cherries black, sweet, pitted, fresh or frozen, coarsely chopped
  • 1 Tbsp Orange Juice
  • 1/2 tsp Lemon Zest freshly grated
  • 1/8 tsp Almond Extract

Directions

  1. For cherry filling:
  2. Combine sugar and cornstarch in a medium nonreactive saucepan.
  3. Stir in cherries, orange juice, lemon zest and almond extract.
  4. Bring to a boil over medium-high heat and cook, stirring occasionally, until the mixture looks like very thick jam and has reduced to about 1 cup, 5 to 7 minutes.
  5. Remove from heat and set aside.
  6. For topping:
  7. Combine all ingredients except butter and nuts in a small mixing bowl.
  8. Cut in butter and stir in nuts. Set aside.
  9. Preheat oven to 350° f (180° c).
  10. For cake batter:
  11. In mixing bowl, mix together butter, oil and sugar until well combined.
  12. Whisk in egg, yogurt, milk, vanilla and almond extract until well blended.
  13. In another large mixing bowl, whisk together whole wheat flour, baking powder, baking soda and salt.
  14. Pour liquid mixture into flour mixture, and stir with wooden spatula until just incorporated and moistened.
  15. Spread half batter in well greased 8 by 8-inch sqaure baking pan.
  16. Spread cherry pie filling over batter.
  17. Cover with remaining batter.
  18. Sprinkle topping over batter.
  19. Bake at 350° f (180° c) about 45 minutes until cake springs back when lightly pressed with finger.
  20. Cool on wire rack.
  21. Serve warm, at room temperature or chilled.
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