Friday, December 26, 2008

Cherry Crunch Yogurt Teacake

Recipe makes 16 squares.


For the Cake:
Cooking oil spray
1/4 cup packed brown sugar
6 1/2 ounce (200 g) low-fat Black Cherry yogurt
1/3 cup low-fat milk
1 egg
2 tablespoons vegetable oil
2 cups self-rising (raising) flour
1/3 cup wheatgerm
1 lb 5.5 oz (670 g) jar Morello cherries, well drained and pitted
For the Topping:
2 tablespoons packed brown sugar
1 teaspoon ground cinnamon
1/4 cup finely chopped walnuts
1 tablespoon butter or dairy spread, melted


1. Preheat oven to 375 degrees F (190 degrees C). Line a 8 inch (20 cm) square baking pan with baking paper, allowing paper to extend on two opposite sides to form handles. Lightly spray with cooking oil.
2. Place sugar, yogurt, milk, egg and oil in a bowl. Whisk to combine. Sift together flour and wheatgerm. Stir through yogurt mixture until just combined. Fold in cherries. Pour mixture into prepared pan. Sprinkle with Topping.
3. Bake for 30 to 40 minutes until a skewer inserted in center comes out clean. Cool 5 minutes in pan. Remove to a wire rack.

To make Topping: Place all ingredients in a bowl. Mix until combined and evenly moist.

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