Sour Cherry Crumb Cake #SundaySupper
Sour Cherry Crumb Cake #SundaySupper requires around 1 hour and 20 minutes from start to finish. This recipe makes 10 servings with 367 calories, 5g of protein, and 15g of fat each. For 68 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. It works well as a very budget friendly side dish. This recipe from Pies and Plots has 12 fans. If you have unsalted butter, kosher salt, granulated sugar, and a few other ingredients on hand, you can make it. It is a good option if you're following a lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 20%, which is rather bad. If you like this recipe, take a look at these similar recipes: Sour Cherry Crisp #SundaySupper, Sour Cherry Crumb Cakes, and Sour Cherry Crumb Bars.
Servings: 10
Preparation duration: 20 minutes
Cooking duration: 60 minutes
Ingredients:
1 teaspoon baking powder
2 ½ heaping cups fresh sour cherries, pitted
2 large eggs
¾ cup all-purpose flour
1 ½ cups all-purpose flour
½ cup granulated sugar
¾ cup granulated sugar
1 teaspoon ground cinnamon
¼ teaspoon kosher salt
¼ cup milk (I used almond, use what you love)
1 stick unsalted butter, room temperature
4 tablespoons unsalted butter, melted
2 teaspoons vanilla bean paste
Equipment:
stand mixer
baking pan
bowl
oven
frying pan
microwave
toothpicks
aluminum foil
Cooking instruction summary:
Preheat oven to 350 degrees. Butter and flour an 8 or 9 inch round baking pan.Make the topping. Stir together butter, flour, sugar, salt, and cinnamon until well combined.Make the cake. Stir together flour, baking powder, and salt in a medium bowl. In a large bowl, cream butter and sugar until light and fluffy. I did this by hand, but a hand or stand mixer would work. Beat in eggs and vanilla bean paste.Alternately add flour mixture and milk, beginning and ending with flour. Mix until just combined. Pour into the prepared pan. Top with cherries and then crumb topping.Bake 50-60 minutes, until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs. Cake may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to three months. Thaw in the microwave about 1 minute.
Step by step:
1. Preheat oven to 350 degrees. Butter and flour an 8 or 9 inch round baking pan.Make the topping. Stir together butter, flour, sugar, salt, and cinnamon until well combined.Make the cake. Stir together flour, baking powder, and salt in a medium bowl. In a large bowl, cream butter and sugar until light and fluffy. I did this by hand, but a hand or stand mixer would work. Beat in eggs and vanilla bean paste.Alternately add flour mixture and milk, beginning and ending with flour.
2. Mix until just combined.
3. Pour into the prepared pan. Top with cherries and then crumb topping.
4. Bake 50-60 minutes, until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs. Cake may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to three months. Thaw in the microwave about 1 minute.
Nutrition Information:
covered percent of daily need
