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12
Servings
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Cherry desserts are tasty and hard to pass up. Our recipe for Cherry Almond Oatmeal Cake is special enough to serve on holidays and delicious enough to want year-round. With tart, juicy cherries, nutty almonds, and chewy oats, this cherry almond cake has the best combination of flavors and textures.
Ingredients
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Cake
- One 8-ounce container cherry (fruit on the bottom) low-fat yogurt
- 1/2 Cup(s) granulated sugar
- 4 egg whites OR 2 eggs, beaten
- 3 Tablespoon(s) margarine, melted
- 1 Teaspoon(s) vanilla
- 1/2 Teaspoon(s) Almond extract
- 1-1/2 Cup(s) all-purpose flour
- 1 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
- 2 Teaspoon(s) Baking Powder
- 1/2 Teaspoon(s) Baking Soda
- 1/4 Teaspoon(s) Salt
- 1 Cup(s) cherry pie filling, divided
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Topping
- 1/4 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
- 2 Tablespoon(s) all-purpose flour
- 2 Tablespoon(s) firmly packed brown sugar
- 1/4 Teaspoon(s) ground nutmeg
- 1 Tablespoon(s) margarine, chilled
- 1/4 Cup(s) sliced almonds
Cooking Instructions
- Heat oven to 350°F.
- Lightly spray 8-inch square baking pan or 9-inch heart-shaped pan (2 inches deep) with cooking spray.
- For topping, combine oats, flour, 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.
- For cake, combine yogurt, granulated sugar, egg whites, margarine, vanilla and almond extract in large bowl; mix well.
- Add combined flour, oats, baking powder, baking soda and salt; mix just until moistened. (Do not overmix.)
- Spread half of batter in pan.
- Drop 1/2 cup pie filling in small spoonfuls randomly over batter.
- Top with remaining batter.
- Drop spoonfuls of remaining pie filling over batter; sprinkle evenly with topping.
- 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.
Key Products
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