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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Ingredients:
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 |
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 |
Directions:
1. Preheat oven to 350°.
2. 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.
3. 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.
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