Tuesday, February 15, 2011

Cherry Crumb Cake

I've baked a lot this year. Between National Charity League and baking for every Jew with a Bat Mitzvah this year that asks, our ovens have gotten a lot of action. Mostly the kids and I make cookies but occasionally I try a new recipe. This one is outstanding. Enjoy!

Cherry Crumb Cake

for the cake batter and cherries layer:

1 3/4 C unbleached all-purpose flour
1/2 t salt
1 1/2 t baking powder
1/4 t baking soda
1 stick (112g) unsalted butter
1 C sugar, plus 3 tablespoons
2 eggs
1 t pure vanilla extract
3/4 C sour cream
1 14 ounce can tart, unsweetened cherries, drained

for the streusel topping:

3/4 C brown sugar
1/2 C whole wheat pastry flour (or unbleached all-purpose)
1/4 t salt
1/2 t almond extract
1/2 t cinnamon
1/2 t ground cardamom
4 T butter

for the cream glaze:

1 C powdered sugar
3 T heavy cream
1/4 t pure almond extract

1. Preheat oven to 325 degrees. Butter a 9 inch square baking pan. In a medium sized bowl, whisk together flour, salt, baking powder, and baking soda.

2. In a large bowl, cream together butter and sugar until light and fluffy. Incorporate eggs, one at a time, until smooth. Add in vanilla and sour cream. Beat until smooth. Slowly incorporate flour mixture and mix until just incorporated.

3. In another bowl, combine the dry ingredients for the streusel topping, and add in the butter and almond extract. Mix with hands or mixer until mixture starts pulling together.

4. Spread two-thirds of the batter into the bottom of the cake pan. Mix cherries with 3 tablespoons of sugar. Distribute evenly over batter. Sprinkle 1/4 of the streusel topping. Top with remaining batter and streusel topping. Bake for 1 hour, or until a toothpick inserted into the center of the cake comes out clean.

Image and Recipe courtesy of Stephmodo.

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