Moist, tender oatmeal cake with swirlsof cherry pie filling and topped with a crunchy, almond-oat streusel.
Recipe: Cherry Almond StreuselCake
Streusel Topping: 1/4 cup quick or old fashioned oats 2 tablespoons all-purpose flour 2 tablespoons brown sugar, firmly packed 1/4 teaspoon ground nutmeg 2 tablespoons butter 1/4 cup sliced almonds Cake: 1 1/2 cups all-purpose flour 1 cup quick or old fashioned oats 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt1 (8-ounce) container cherry (fruit onthe bottom) yogurt 1/2 cup granulated sugar 2 large eggs, beaten 3 tablespoons butter, melted 1 teaspoon vanilla extract 1 teaspoon almond extract
1 cup cherry pie filling – divided use
Heat oven to 350°F (175°C). Lightlygrease a 9-inch square baking pan with vegetable.
For Streusel Topping: In a medium bowl,combine oats, flour, brown sugar and nutmeg and mix well. Cutin butter with pastry blender or two knives until mixture resemblescoarse crumbs. Stir in almonds; set aside.
For Cake: In a medium bowl combine flour,oats, baking powder, baking soda and salt; mix well. Set aside.
In a large bowl, combine yogurt, sugar,eggs, butter, vanilla and almond extract in large bowl; mix well.
Add flour mixture, stirring just untilmoistened. (Do not overmix.)
Spread half of batter in pan. Drop 1/2cup pie filling in small spoonfuls randomly over batter. Topwith remaining batter.
Drop spoonfuls of remaining pie fillingover batter; sprinkle evenly with streusel topping.
Bake 45 to 55 minutes or until woodenpick inserted in center comes out clean. Cool on wire rack.
Makes 12 servings.
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