Cherry Coffeecake

• 23 cup cherries, cut in quarters
• 1 (6 ounce) carton lemon low fat yogurt
• 2 ounces low-fat cream cheese
• 1 teaspoon lemon zest
• 14 cup vegetable oil
• 1 egg, beaten
• 2 cups flour
• 12 cup sugar
• 2 12 teaspoons baking powder
• 34 teaspoon salt
• 2 tablespoons flour
• 3 tablespoons brown sugar
• 2 tablespoons butter
• 14 cup chopped walnuts (optional) or 14 cup pecans (optional) or 14 cup almonds (optional)

1. Grease a 9 " round cake pan.
2. Set the oven to 350 degrees.
3. Mix together the flour, baking powder, salt and sugar.
4. In a separate bowl whip the cream cheese a bit and add the yogurt, egg, oil, and lemon zest.
5. Combine the wet with the dry ingredients just until combined and fold in the cherries.
6. Spoon the thick batter into the prepared cake pan spreading almost to the sides.
7. (it will spread out).
8. For the topping, blend the flour and brown sugar and mash in the butter until combined.
9. Add the nuts.
10. Sprinkle the topping over the batter as evenly as you can.
11. It won't be a generous covering.
12. Pop in the oven and bake for 22 to 25 minutes or until just golden on the top.
13. Cool for 10 minutes and serve.

cherries, lemon low, lowfat cream cheese, lemon zest, vegetable oil, egg, flour, sugar, baking powder, salt, flour, brown sugar, butter, walnuts

Taken from www.food.com/recipe/cherry-coffeecake-379520 (may not work)