Nutrition per serving may change if servings are adjusted.
⅔ cup whole-wheat flour (white or regular)
½ cup oat bran
¼ cup almond flour or whole-wheat flour (white or regular)
1½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon ground cinnamon
⅛ teaspoon salt
¾ cup nonfat vanilla yogurt plus ⅓ cup, divided
¼ cup packed brown sugar
1 egg, lightly beaten
2 tablespoons vegetable oil
½ teaspoon almond extract (optional)
1 tablespoon orange juice
¼ cup low-sugar strawberry preserves
3 tablespoons sliced almonds
⅓ cup chopped fresh strawberries
Combine flour, oat bran, almond flour (or flour), baking powder, baking soda, cinnamon, and salt in a medium bowl. Combine ¾ cup yogurt, brown sugar, egg, oil, and almond extract (if using) in a small bowl. Stir the yogurt mixture into the flour mixture just until combined.
Combine orange juice and preserves in a small bowl. (Refrigerate the batter and filling in separate airtight containers for up to 3 days. For single servings, see Tips.)
To serve, preheat oven to 375°F. Coat six 6-oz. custard cups or ramekins with cooking spray. Set in a shallow baking pan.
Spoon ⅓ cup of the batter into each prepared cup. Bake until the edges are firm but the centers are still slightly doughy, 10 to 12 minutes. Remove from oven. Spoon the filling onto the center of the cakes and sprinkle with almonds. Bake until a toothpick comes out clean, about 9 minutes more. Cool on a wire rack for 10 minutes.
Combine strawberries and the remaining ⅓ cup yogurt in a small bowl; spoon onto the warm cakes.
Equipment: 6-oz. custard cups or ramekins
Tips: To serve one cake, fill one custard cup or ramekin and bake as directed (Steps 3-4), using 1 Tbsp. filling and 1½ tsp. almonds. Serve with 1 Tbsp. topping.
Sugar Substitute: We do not recommend a sugar sub for this recipe.