So…I hurt my back. I went to the chiropractor several times, and eventually got clearance to return to light workouts. Just as I was feeling pretty much normal, I fell apart again. Not that I can walk all that well anyway, but top it all off with it is snowing here, and we made plans to stay in yesterday.
I ended up on Pinterest, perusing the food category, and came across a blueberry breakfast cake that I’ve pinned but never made. I came away with an intense craving for fruity coffee cake, but not enough time or motivation to make one entirely from scratch. Fortunately for my craving (but not my waistline), I had a just-in-case box of cake mix in the pantry.
1 box white cake mix
1 6-oz container fat-free Greek yogurt
2 tablespoons vegetable oil
1 cup water
2 teaspoons almond extract
2-1/2 cups sour cherries, pitted (can use frozen, just thaw first)
4 tablespoons unsalted butter, melted
3/4 cup flour
1/4 cup white sugar
1/4 cup brown sugar
Preheat oven to 350-degrees. Grease and flour a 9×13 pan.
Mix all topping ingredients together until coarse crumbs form. Set aside.
Mix all cake ingredients except cherries according to instructions on box. Pour into prepared pan.
Dot with cherries, and then sprinkle topping over.
Bake for 50-60 minutes, or until a cake tester comes out clean.