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Jam Crumb Cake (Weight Watchers)

Author/Submitted by: Weight Watchers Magazine, September/October 1997
Servings: 9
Categories: Cakes / Desserts

1 1/2  cups  all-purpose flour
1/2  cup  wheat bran
1/2  cup  sugar
1 1/2  teaspoons  baking powder
1  teaspoon  baking soda
3/4  cup  lowfat buttermilk
2  tablespoons  margarine, melted
2 1/2  teaspoons  almond extract
1  large  egg
1  large  egg white
    nonstick cooking spray
9  ounces  reduced calorie raspberry & cranberry preserves
2  tablespoons  all-purpose flour
2  tablespoons  sugar
1  tablespoon  margarine, softened

1. Preheat oven to 325F.

2. Combine first 5 ingredients in a bowl. Combine buttermilk and next 4 ingredients in a small bowl; stir well. Add wet mixture to dry ingredients, stirring just until moist.

3. Spread half of batter in bottom of an 8-inch square baking dish coated with cooking spray. Gently spread half of preserves over batter; top with remaining batter. Spread remaining half of preserves over batter.

4. Combine last 3 ingredients; stir well with a fork. Sprinkle over preserves. Bake at 325 oF for 45 minutes. Serve warm or at room temperature.

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