INGREDIENTS

   *1/4 cup all-purpose flour
   *1/4 cup packed brown sugar
   *1/4 teaspoon ground cinnamon
   *1 1/2 tablespoons chilled stick margarine or butter
   *1 2/3 cups all-purpose flour
   *1/4 cup granulated sugar
   *3 tablespoons brown sugar
   *1 1/2 teaspoons baking powder
   *1/2 teaspoon baking soda
   *1/4 teaspoon salt
   *2/3 cup nonfat buttermilk
   *1/3 cup egg substitute
   *3 tablespoons vegetable oil
   *1 tablespoon amaretto (almond-flavored liqueur) or water
   *2 1/2 tablespoons vanilla extract
   *1 teaspoon grated lemon rind
   *1/4 teaspoon almond extract
   *3/4 cup dried tart red cherries

DIRECTIONS

• Set the oven to preheat settings of 375 degrees F. Ladle ¼ cup of flour into a measuring cup, leveling it with a knife.
• In a bowl, blend ¼ cup of brown sugar with cinnamon. Use a pastry blender to cut in margarine until the mixture turns into a coarse meal. Reserve this streusel mixture for later use.
• Take 1 2/3 cups of flour into a measuring cup and level it again with a knife. Mix this in a large bowl with the granulated sugar, brown sugar, baking powder, baking soda and salt.
• In a separate bowl, combine buttermilk, egg substitute, vegetable oil, amaretto, vanilla extract, grated lemon rind and almond extract. Add this mixture with the flour mixture, stirring until thoroughly blended. Fold in the dried cherries gently.
• Coat a 9-inch round cake pan with cooking spray. Ladle the batter and sprinkle with the streusel mixture on top. Place it into the oven to bake for half hour or until done. Cool over a wire rack.