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