Saturday, Sep 24, 2016
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Cherry Almond Oatmeal Cake

For the streusel topping:

cup uncooked oats, quick or oldfashioned

2 tablespoons all-purpose fl our

2 tablespoons fi rmly packed brown sugar

teaspoon ground nutmeg

1 tablespoon margarine, chilled

cup sliced almonds

For the cake:

1 8-ounce container cherry low-fat

yogurt (fruit on the bottom)

cup granulated sugar

4 egg whites or 2 eggs, beaten

3 tablespoons margarine, melted

1 teaspoon vanilla

teaspoon almond extract

1 cups all-purpose fl our

1 cup uncooked oats, quick or oldfashioned

2 teaspoons baking powder

teaspoon baking soda

teaspoon salt

1 cup cherry pie fi lling, divided

Heat oven to 350 degrees. Lightly spray eight-inch

square baking pan or nine-inch heart-shaped pan

(two inches deep) with nonstick cooking spray.

To make the streusel topping: Combine oats, fl our,

brown sugar, and nutmeg; mix well. Cut in margarine

with pastry blender or two knives until mixture resembles

coarse crumbs. Stir in almonds; set aside.

To make the cake: Combine yogurt, granulated

sugar, egg whites, margarine, vanilla, and almond extract

in large bowl; mix well. Add combined fl our, oats,

baking powder, baking soda, and salt; mix just until

moistened. (Do not overmix.)

Spread half of batter in pan. Drop cup pie fi lling

in small spoonfuls randomly over batter. Top with

remaining batter. Drop spoonfuls of remaining pie fi lling

over batter; sprinkle evenly with streusel. Bake 45

to 55 minutes or until wooden pick inserted in center

comes out clean. Cool on wire rack. Serve warm. Store

cooled cake tightly covered at room temperature.

Yield: 12 servings

Source: Quaker Oats

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