Tuesday, October 12, 2010

Cherry Crumb Cake

Baking is one of my favorite hobbies. And as much as I try to make healthy food, it's way more fun for me to make the unhealthy stuff! This is one of those recipes. But hey, moderation in all things, right? :)
Cherry Crumb Cake

2 1/2 c. flour
1 t. baking soda
1 t. baking powder
1/2 t. salt
1 1/4 sticks (10 T.) butter, softened
1 c. sugar
3 eggs
1 t. almond extract
1 1/4 c. sour cream
2 c. frozen dark sweet cherries, mostly thawed
Crumb Topping:
3 c. flour
1 c. packed brown sugar
1 T. cinnamon
1 1/2 t. salt
2 3/4 sticks butter, softened

For cake, combine flour, baking soda, baking powder, and salt in a large bowl. Set aside. In a separate bowl, beat butter and sugar together for about 4 minutes. Add eggs, one at a time, beating thoroughly after each addition.Mix in almond extract and sour cream. Add the flour mixture and mix just until everything is moistened. Spread cake batter into a greased 9x13" pan.Sprinkle cherries on cake batter, making sure to avoid the sides of the pan (otherwise they will stick to the pan.) For crumb topping, combine flour, brown sugar, cinnamon and salt. Mix well. Add butter. (Do you think the 1 pound of butter could be the reason this cake is so good?) Cut in butter with a pastry cutter or the side of a fork. Keep cutting until mixture resembles coarse crumbs. Sprinkle crumb mixture over cherries until it's all covered. Bake at 350 F for 40-50 minutes.This cake is best when it is completely cool (in my opinion.) Before serving, you could sprinkle some powdered sugar on top for a more formal appearance.

1 comment: