BATTER
1/4 c Margarine — softened
2 Egg whites –whipped
1 c Fat-free sour cream
1/4 c Skim milk — at room
Temperature
1/2 ts Vanilla
1/4 ts Almond extract
2 c Unbleached flour
1 c Granulated sugar
1 1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1 cn Cherry pie filling — (21
Oz)
-TOPPING
1/2 c Unbleached flour
1/4 c Brown sugar — packed
2 ts Cinnamon
3 ts Margarine — cold
Preheat oven at 350. Prepare a cake pan with cooking spray and
flour. To prepare batter, combine margarine, egg whites, sour cream,
milk, vanilla, and almond extract in a mixing bowl. In another
mixing bowl, combine flour, granulated sugar, baking powder, baking
soda, and salt. Spread half of the batter in prepared pan. Spread
cherry pie filling over batter. Cover with remaining batter. To
prepare topping, combine 1/2 cup flour, brown sugar, cinnamon, and
margarine. Cut in margarine, if needed. Sprinkle topping over batter.
Bake for 45 minutes.
Yields
8 servings