Recipe - Dried-Cherry Crumb Cake

3 tablespoon Allpurpose flour
1 One half tablespoon Sugar
1 One half tablespoon Brown sugar
1 One half teaspoon Margarine
1 One half cup Allpurpose flour
2/3 cup Sugar
One half cup Dried pitted tart cherries
1 One half teaspoon Baking powder
One fourth teaspoon Baking soda
1/8 teaspoon Salt
1/8 teaspoon Ground nutmeg
1 cup Nonfat buttermilk
1 teaspoon Grated orange rind
3 tablespoon Vegetable oil
1 teaspoon Vanilla extract
2 Egg whites
Vegetable cooking spray

Combine the first 3 ingredients in a bowl; cut in margarine with a pastry
blender until mixture resembles coarse meal. Set streusel mixture aside.

Combine 1One half cups flour and next 6 ingredients in a bowl; stir well, and
set flour mixture aside.

Combine the nonfat buttermilk and next 4 ingredients in a large bowl; stir
well with a wire whisk. Gradually add flour mixture, stirring just until
dry ingredients are moistened.

Pour the batter into a 9inch round cakepan coated with cooking spray, and
sprinkle streusel mixture over batter. Bake at 350 degrees for 40 minutes
or until a wooden pick inserted in center comes out clean. Yield: 12
servings (serving size: 1 wedge).

Per serving: 166 Calories; 4g Fat (22% calories from fat); 3g Protein; 29g
Carbohydrate; 0mg Cholesterol; 120mg Sodium

Serving Ideas : Serve warm.

NOTES : Dried, pitted tart cherries are available at specialtyfood stores
and large supermarkets, or they can be mailordered from American Spoon
Foods Inc., 800/2225886. You can substitute raisins, chopped prunes, or
dates for the dried cherries.

Recipe by: Cooking Light, Jan/Feb 1995, page 66

Posted to MCRecipe Digest V1 #423 by igor@digex.net on Jan 28, 1997.