Serves: 12
1 16½ -ounce can pitted dark sweet cherries packed in
water
2 Tablespoons butter melted
3 Tablespoons sugar
½ teaspoon vanilla extract
1 Tablespoon cornstarch
1 Tablespoon lemon juice
1 1½ cup flour unbleached flour
½ cup sugar
1 teaspoon of baking powder
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon nutmeg
¼ teaspoon ginger ground
¼ cup canola oil
2 egg whites
½ teaspoon vanilla extract
½ cup milk skim
¼ cup sugar
4 Tablespoons dry oats
½ teaspoon cinnamon
2 Tablespoons butter melted
Heat oven to 350º. Coat
a 9-inch square baking dish with cooking spray and set aside.
For the cherry sauce:
(1st 6 ingredients) Drain the cherries and reserve the juice and the
cherries separately. Place the cherry
juice and sugar in a small saucepan; bring to a boil. In a small bowl, stir together the cornstarch and lemon juice to
make a thin paste. Stir the cornstarch
mixture into the hot cherry juice and cook 30 seconds, or until the sauce
thickens. Remove from heat and stir in
the vanilla extract. Set aside.
For the cake: (next
12 ingredients) In a large bowl, combine the flour, sugar, baking powder, salt,
cinnamon, allspice, nutmeg and ginger.
In a separate container, stir together the oil, egg whites, vanilla
extract and milk. Using a spatula or
wooden spoon, stir the liquid ingredients into the dry ingredients, stirring
about 5 times. Fold in the cherries
gently until all ingredients are mixed.
Do not over mix. Spoon the
batter into the prepared baking dish.
For the topping:
(last 4 ingredients) In the bowl of a food processor or blender, combine
the flour, sugar, oats and cinnamon.
Puree until the oats are fine.
Add the butter and turn on the machine briefly to mix. The mixture will look dry. Sprinkle the topping evenly over the cake. Bake 35 to 40 minutes or until a toothpick
inserted in the center comes out clean.
Immediately pour the cherry sauce over the cake. Allow cooling 15 to 20 minutes in the
pan. Cut into squares.
Makes 12 (2-inch) servings.
Calories, 219; fat, 6.8 grams (28 percent of calories from fat); protein, 3.4 grams; carbohydrate, 37; dietary fiber, 0.6 gram; cholesterol, 5.3 milligrams; sodium, 126 milligrams.