Cherry-Walnut Coffee Cake (by Marsha Patterson)


3/4 cup flour
3/4 cup light brown sugar
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




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