- Heat oven to
350°F. Lightly spray 8-inch square baking pan or 9-inch
heart-shaped pan (2 inches deep) with cooking spray.
- For topping,
combine oats, flour, brown sugar and nutmeg; mix well. Cut in
margarine with pastry blender or two knives until mixture resembles
coarse crumbs. Stir in almonds; set aside.
- For cake,
combine yogurt, granulated sugar, egg whites, margarine, vanilla and
almond extract in large bowl; mix well. Add combined flour, oats,
baking powder, baking soda and salt; mix just until moistened. (Do
- Spread half of
batter in pan. Drop 1/2 cup pie filling in small spoonfuls randomly
over batter. Top with remaining batter. Drop spoonfuls of remaining
pie filling over batter; sprinkle evenly with topping.
- Bake 45 to 55
minutes or until wooden pick inserted in center comes out clean.
Cool on wire rack. Serve warm. Store cooled cake tightly covered at
Calories From Fat 60, Total Fat 6g, Saturated Fat 1g, Cholesterol 0mg,
Sodium 240mg, Total Carbohydrates 38g, Dietary Fiber 2g, Protein 6g.