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