Jam Crumb Cake

By dashy_65

Ingredients

• Filling and topping:
• 1 1/2 c. flour
• 1/2 c. wheat bran
• 1/2 c. sugar
• 1 1/2 t. B.P.
• 1 t. soda
• 3/4 c. low-fat buttermilk
• 2 T. butter or margarine, melted
• 2 1/2 t. almond extract
• 1 large egg
• 1 large egg white
• 1 (9 oz) jar reduced calorie raspberry and cranberry preserves, divided
• 2 T. flour
• 2 T. sugar
• 1 T. butter or margarine, softened

Details

Servings 9

Preparation

Step 1

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

Spread half of batter in bottom of an 8" 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.

Combine last 3 ingds.: stir well with a fork. Sprinkle over preserves. Bake 325* for 45 mins. Serve warm or at room temperature.

227 cal, 5.1g fat, 41.3g carb, 1.9g fiber, 160mg sod