Cherry Yogurt Coffee CakeJanuary 19, 2011
A good coffee cake isn’t dry, requiring a side of coffee. Instead it is light with flavors that go well alongside your favorite cup of joe. This week I needed to bring something into work for a mid-morning celebration. I wanted something that was a little sweet, pretty healthy, and easy to put together. This cherry yogurt coffee cake is all of that and more. I made it with frozen dark cherries, because they are always in my freezer for my breakfast smoothies. I cut them in quarters while frosty and allowed them to thaw and drain before baking with them. You could also cut them and use them frozen, but you will want to add a few extra baking minutes and be prepared for a cake stained with the extra cherry juice (not necessarily a bad thing!).
You will need:
- 1 3/4 c flour, divided
- 1/3 c packed brown sugar
- 1/3 c old-fashioned oats
- 1 t cinnamon
- 2 t nutmeg, divided
- 2 1/2 T butter or margarine, divided
- 3/4 c sugar
- 1 c low-fat yogurt, plain or vanilla
- 1 t vanilla extract
- 1 t almond extract
- 1 egg, lightly beaten
- 1 t baking powder
- 1/2 t baking soda
- 1/4 t salt
- 1 c cherries, pitted and quartered
- Preheat your oven to 350. Prepare an 8-inch square baking dish by lining it with parchment paper (or tinfoil) and lightly spraying with non-stick cooking spray.
- In a medium bowl, combine 1/4 c flour with brown sugar, oats, cinnamon, 1 t nutmeg, and 1 T margarine. Use your fingers to break in the butter or two knives to cut it in, until the mixture resembles coarse cornmeal.
- In a large bowl, cream 1 1/2 T margarine with the sugar. Mix in the yogurt, extracts and egg until well combined.
- Stir in the remaining 1 1/2 c flour along with the baking powder, baking soda, salt and nutmeg.
- Spread the batter in the prepared baking dish.
- Sprinkle the cherries on top of the batter, and then sprinkle the oatmeal topping over the cherries.
- Bake 35-45 minutes, or until the center is set.