Cherry Coffeecake

Chef #806937's Note:

Simple coffecake that you can get ready quickly using the cherries you can't seem to get through and don't want to waste. You can easily pit cherries by lightly tapping them with the flat side of a chef's knife and pulling the stem and pit out.

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Serves: 6

Yield: 1.0 9 inch ...

• 2⁄3; cup cherry , cut in quarters
• 1 (6 ounce) carton lemon low fat yogurt
• 2 ounces low-fat cream cheese
• 1 teaspoon lemon zest
• ¼ cup vegetable oil
• 1 egg , beaten
• 2 cups flour
• ½ cup sugar
• 2 ½ teaspoons baking powder
• ¾ teaspoon salt

Topping

• 2 tablespoons flour
• 3 tablespoons brown sugar
• 2 tablespoons butter
• ¼ cup chopped walnuts (optional) or ¼ cup pecans (optional) or ¼ cup almonds (optional)

Directions:

1. Grease a 9 " round cake pan.
2. Set the oven to 350 degrees.
3. Mix together the flour, baking powder, salt and sugar.
4. In a separate bowl whip the cream cheese a bit and add the yogurt, egg, oil, and lemon zest.
5. Combine the wet with the dry ingredients just until combined and fold in the cherries.
6. Spoon the thick batter into the prepared cake pan spreading almost to the sides. (it will spread out).
7. For the topping, blend the flour and brown sugar and mash in the butter until combined. Add the nuts.
8. Sprinkle the topping over the batter as evenly as you can. It won't be a generous covering.
9. Pop in the oven and bake for 22 to 25 minutes or until just golden on the top.
10. Cool for 10 minutes and serve.