Preheat oven to 350-F. To make the crumble: in a small bowl, stir together brown sugar, flour, salt, cinnamon, and nutmeg. Add butter; using a pastry blender, mix well. Add almonds and oats; mix together and set aside. To make the cake: In a large bowl, sift together flour, sugar, salt, baking powder and baking soda. Add butter; using a pastry blender, mix until ingredients resemble coarse crumbs. In a small bowl, lightly beat egg, buttermilk and vanilla, Add to dry ingredients; fold until smooth. Pour batter into buttered, rectangular baker. Scatter cherries over the entire surface; sprinkle crumble evenly over top of cake. Bake until cake has risen and turned golden, about 50 minutes. Remove from oven and let cool for 25 minutes. Serve warm.
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|Serving Size: 1 Serving (91g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 144 (51%)|
|Amt Per Serving||% DV|
|Total Fat 16g||21 %|
|Saturated Fat 9.6g||48 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 77.3mg||24 %|
|Sodium 411.1mg||14 %|
|Potassium 115.7mg||3 %|
|Total Carbohydrate 29.6g||9 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 28.5g|
|Protein 5.3g||8 %|
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Calories per serving: 283
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