Cherry Walnut coffee cake

Ingredients:

Walnut Streusel Topping:

  • 1 cup toasted walnuts
  • 1 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup margarine
  • 2 teaspoons cinnamon

Cherry Filling:

  • 1 can (14.5 oz) tart red cherries, drained
  • 2 Tablespoons all-purpose flour
  • 1 cup + 2 Tablespoons granulated sugar, used separately
  • 3 cups + 2 Tablespoons all-purpose flour, used separately
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups margarine
  • 3 eggs
  • 1 cup soy sour cream
  • 1/2 cup vanilla soy milk
  • 2 teaspoons vanilla extract

Directions:

  1. Place toasted walnuts in mixing bowl of food processor; pulse to chop; remove nuts and reserve
  2. Add the remaining streusel topping ingredients into food processor mixing bowl and pulse to blend; stir in walnuts and set aside
  3. In a medium bowl, combine tart red cherries, 2 Tablespoons all-purpose flour and 2 Tablespoons sugar; set aside
  4. In a large bowl, combine remaining flour, remaining sugar, baking powder, baking soda and salt
  5. Using a pastry blend, cut in margarine
  6. In a mixing bowl, combine eggs, soy sour cream, soy milk and vanilla extract
  7. Add liquid mixture to dry ingredients and stir until just blended
  8. Spoon half of batter into 10-inch greased spring form baking pan
  9. Sprinkle with half of the walnut streusel topping
  10. Top with cherry filling
  11. Cover cherry filling with remaining batter
  12. Spread remaining walnut streusel topping over cake batter
  13. Bake at 350 F for 1 hour and 20 minutes or until wooden pick inserted comes out clean

16 servings

Nutritional Information per serving: 151 g

Calories 515; Total Fat 31 g (Sat Fat 6 g, Trans Fat 16 g); Cholesterol 35 mg; Sodium 514 mg; Total Carbs 54 g; Protein 6 g; Dietary Fiber 2