Cherry-Walnut Coffee Cake (by Marsha Patterson)
3/4 cup flour
1 tsp. cinnamon
6 tbsp. butter, melted
1 cup walnuts. chopped
3/4 cup dried cherries, chopped
1/4 cup canola oil
1/4 cup water
3 large eggs
1 cup reduced fat sour cream
2 tsp. vanilla
1 box (18.25 oz.) yellow cake mix
Heat oven to 375. Spray a 10" tube pan with cooking spray.
In a large bowl, whisk together the flour, brown sugar and cinnamon. Add the butter and stir with a fork until crumbly. Stir in walnuts. Transfer 1/2 of the mixture to another bowl and add cherries. Set aside.
In a large bowl, whisk together the oil, water, eggs, sour cream and vanilla. Add the dry cake mix and stir until blended.
Spread 1/2 the batter into tube pan and sprinkle with all the cherry mixture. Top with remaining batter and sprinkle on walnut mixture.
Bake until a wooden pick comes out clean, 45 to 50 minutes. Let cool in pan for 25 minutes before transferring to a rack to cool completely. Serve with the walnut mixture on top.
16 servings @ 357 cal each