Cherry-Walnut Crumb Cake

Serves 16
Active: 15 min
Total: 1 hour

Ingredients
3/4 cup flour
3/4 cup packed light brown sugar
1 tsp ground cinnamon
6 tbsp melted butter
1 cup walnuts, chopped
3/4 cup dried cherries, chopped
1/4 cup canola oil
1/4 cup water
3 large eggs
1 cup reduced fat sour cream
2 tsp vanilla extract
1 box (18.25 oz) yellow cake mix

Directions
1) Heat oven to 375. Spray a 10 inch tube pan with cooking spray.

2) In a large bowl, whisk together the flour, brown sugar, and cinnamon. Add the butter and stir with a fork until crumbly. Fold in the walnuts. Transfer half the mixture to a small bowl and fold in the cherries.

3) In a large bowl, whisk together the oil, water, eggs, sour cream and vanilla. Add the dry cake mix and stir until fully incorporated.

4) Spread half the cake batter into the prepared pan and sprinkle with the cherry mixture. Top with the remaining batter and sprinkle with the walnut mixture. Bake until a wooden pick comes out clean, 45-50 minutes. Let cool in the pan 25 min before transferring to a wire rack to cool completely.

Can be made up to 2 days in advance and stored at room temperature.

Recipe and photo courtesy of www.womansday.com