2 cups whole-wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon fine sea salt
1/2 cup unsalted butter, softened
1 cup Splenda
3 large eggs (separate one of them)
1 tablespoon pure vanilla extract
1/2 cup skim milk
1-1/2 cups pitted cherries, roughly chopped
1 cup sliced almonds
3 tablespoons brown sugar replacement
Recipe
Pre-heat oven to 350 degrees F. Lightly spray an 8 X 8-inch baking dish
with cooking spray and set aside. Sift together flour, baking powder,
baking soda and sea salt. Set aside. Beat together butter, 1 cup
Splenda, and vanilla extract with an electric mixer until light and
fluffy. Beat in 2 whole eggs and one yolk, one at a time. Alternately
add flour mixture and milk in batches, beginning and ending with flour
mixture. Mix well. Fold in chopped cherries. Spoon batter into
prepared baking dish. Lightly beat egg white with fork. Add 3
tablespoons brown sugar replacement and sliced almonds. Stir until
almonds are lightly coated. Spoon topping over batter. Bake 50-60
minutes or until golden brown and a toothpick inserted in the center
comes out clean. Cool in pan on rack approximately 10 minutes. Serves
10 to 12.