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Category: Cakes
Prep Time: Cook Time: Total Time:
Crumble Topping
1 cup all-purpose flour
2 tablespoons packed dark brown sugar
1 tablespoon granulated sugar
1 teaspoon cinnamon
1/4 teaspoon fine sea salt
2 ounces (1/2 stick) unsalted butter, chilled and diced
Cake
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 cup sour cream, room temperature
1 teaspoon vanilla extract
2 ounces (1/2 stick) unsalted butter, room temperature
3/4 cup granulated sugar
2 tablespoons packed dark brown sugar
1 large egg, room temperature
1 pound whole cherries, stemmed, pitted, and quartered
2 teaspoons Cherry Kijafa (optional) (Inexpensive Desert Wine)
Cherry Infused Whipped Cream
1 cup heavy whipping cream
2 tablespoons granulated sugar
1-2 tablespoons Cherry Kijafa
Preheat oven to 350 degrees F. with rack in middle. Line a 9 inch square baking pan with heavy-duty foil or parchment paper, spray with baking spray.
Prepare crumble topping: In a small bowl whisk together dry crumble topping ingredients. With a pastry blender, blend in butter until large clumps are formed. Transfer topping to the refrigerator while cake is prepared.
Prepare cake: Whisk together flour, baking powder, baking soda, and salt in a bowl.
In a small bowl combine sour cream and vanilla. Set aside. In a large bowl cream butter and sugar with an electric mixer on high until light and fluffy. Add egg and beat just until combined. Reduce speed to low, add dry ingredients in 3 batches, alternating with sour cream mixture and mixing until just combined. If desired drizzle cherries with Kijafa, toss lightly. Gently fold cherries into batter.
Spoon batter into pan, smoothing top (preferably with an offset spatula). Spread half of the crumble topping evenly over the batter. Bake for 25 minutes.
Remove from oven, add remaning crumble topping and bake until a wooden pick inserted into center comes out clean, about 25 minutes more. Allow to cool 20-30 minutes and serve.
Prepare Cherry infused whipped cream: In a medium bowl whip heavy cream with an electric mixer on high. Slowly drizzle sugar, once it starts to thicken if desired add Kijafa, continue mixing until stiff peaks form. Serve a slice of Cherry Crumble Cake with a dollop of Cherry infused Whipped Cream.
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CHERRY CRUMBLE CAKE
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Category: Cakes
Prep Time: Cook Time: Total Time:
Crumble Topping
1 cup all-purpose flour
2 tablespoons packed dark brown sugar
1 tablespoon granulated sugar
1 teaspoon cinnamon
1/4 teaspoon fine sea salt
2 ounces (1/2 stick) unsalted butter, chilled and diced
Cake
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 cup sour cream, room temperature
1 teaspoon vanilla extract
2 ounces (1/2 stick) unsalted butter, room temperature
3/4 cup granulated sugar
2 tablespoons packed dark brown sugar
1 large egg, room temperature
1 pound whole cherries, stemmed, pitted, and quartered
2 teaspoons Cherry Kijafa (optional) (Inexpensive Desert Wine)
Cherry Infused Whipped Cream
1 cup heavy whipping cream
2 tablespoons granulated sugar
1-2 tablespoons Cherry Kijafa
Preheat oven to 350 degrees F. with rack in middle. Line a 9 inch square baking pan with heavy-duty foil or parchment paper, spray with baking spray.
Prepare crumble topping: In a small bowl whisk together dry crumble topping ingredients. With a pastry blender, blend in butter until large clumps are formed. Transfer topping to the refrigerator while cake is prepared.
Prepare cake: Whisk together flour, baking powder, baking soda, and salt in a bowl.
In a small bowl combine sour cream and vanilla. Set aside. In a large bowl cream butter and sugar with an electric mixer on high until light and fluffy. Add egg and beat just until combined. Reduce speed to low, add dry ingredients in 3 batches, alternating with sour cream mixture and mixing until just combined. If desired drizzle cherries with Kijafa, toss lightly. Gently fold cherries into batter.
Spoon batter into pan, smoothing top (preferably with an offset spatula). Spread half of the crumble topping evenly over the batter. Bake for 25 minutes.
Remove from oven, add remaning crumble topping and bake until a wooden pick inserted into center comes out clean, about 25 minutes more. Allow to cool 20-30 minutes and serve.
Prepare Cherry infused whipped cream: In a medium bowl whip heavy cream with an electric mixer on high. Slowly drizzle sugar, once it starts to thicken if desired add Kijafa, continue mixing until stiff peaks form. Serve a slice of Cherry Crumble Cake with a dollop of Cherry infused Whipped Cream.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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