CHERRY CRUMBLE CAKE
Make the most of juicy cherries in this cake, enriched with almonds and soured cream, and finished with a crumble topping. It's delicious with custard
Provided by Esther Clark
Categories Afternoon tea, Dessert, Treat
Time 1h55m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter the base of a deep 20cm loose-bottomed cake tin and line with baking parchment.
- To make the crumble topping, put the flour and butter in a bowl and rub together with your fingertips until you have a coarse, crumbly texture. Stir through the sugar, then transfer to the fridge.
- Beat the butter and sugar with an electric whisk for 5 mins until light and fluffy. Gradually whisk in the eggs, beating well after each addition. Fold in the flour, baking powder, ground almonds and soured cream, then most of the cherries, reserving a handful to garnish. Spoon the mixture into the prepared tin and smooth over the top with a spatula. Dot with the reserved cherries, then bake in the centre of the oven for 30 mins.
- Scatter over the crumble topping, then return the cake to the oven and bake for a further 30-50 mins until a skewer inserted in the middle comes out clean. Remove from the oven and leave to cool in the tin.
- Slice the cake into thick wedges and serve with custard or ice cream, if you like. Store in a tin or airtight container for up to three days.
Nutrition Facts : Calories 452 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 28 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
POPPY-SEED-CHERRY-CAKE WITH CRUMBLE TOPPING
My sis and me came up with this cake recipe when asked by a friend to bring something to her birthday party. It is very moist with a lovely cherry poppy seed flavour and a sweet crunch from the crumble topping. This makes one big cake (about 20 slices) and you can sub whatever fruit you like for the cherries. I think mandarin oranges would be great as well.
Provided by Lalaloula
Categories Dessert
Time 45m
Yield 1 sheet of cake, 20 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 200°C (400°F). If using tinned cherries, drain thoroughly.
- In a big bowl combine flour, baking powder, sugar, vanilla and poppy seeds. Using a spoon mix in applesauce, oil and cherry juice.
- Pour dough onto a paper-lined baking sheet and spread cherries on top of it.
- Combine the ingredients for the crumb topping and work into crumbs. Spread on top of cake.
- Bake for 30 minutes unitl lightly browned and toothpick inserted in center of cake comes out clean (check slightly before end of baking time and cover cake if it gets too dark).
- This is great served slightly dusted with icing-sugar, some whipped cream or some vanilla ice-cream.
LEMON-CHERRY CRUMBLE CAKE
Steps:
- For crumb topping, coarsely chop almonds using Food Chopper. Combine almonds, 1 cup (250 mL) of the cake mix (see step by step photo, right) and 3 tbsp (45 mL) of the butter in Deep Covered Baker; mix until moistened. Microwave, uncovered, on HIGH 2â4 minutes or until beginning to brown, stirring once every minute. Spread crumb topping over Parchment Paper to cool. Wipe out any remaining crumbs from baker. Zest lemon using Microplane® Adjustable Fine Grater to measure 1 tbsp (15 mL). Juice lemon using Juicer to measure 1/4 cup (50 mL). Combine remaining cake mix, zest, juice, sour cream, egg and remaining 5 tbsp (75 mL) butter in Classic Batter Bowl; mix until smooth. Pour cake batter into baker, spreading to edges. Using Small Scoop, scoop pastry filling evenly over batter. Microwave, covered, on HIGH 8â10 minutes or until center of cake springs back when lightly pressed. Carefully remove baker from microwave using Silicone Oven Mitts. Sprinkle crumb topping over cake; let stand, uncovered, 5 minutes. Serve warm with ice cream, if desired.
CHERRY CRUMBLE COFFEE CAKE
Number Of Ingredients 19
Steps:
- Preheat oven to 350. Tp make the crumble: In a small bowl, stir together brown sugar, flour, salt, cinnamon and nutmeg. Add butter; using a pastry blender, mix well. Add almonds and oats;mix together and set aside. To make the cake: In a large bowl, sift together flour, sugar, salt, baking powder and baking soda. Add butter; using a pastry blender, mix until ingredients resemble coarse crumbs. In a small bowl, lightly beat egg, buttermilk and vanilla. Add to dry ingredients. Fold until smooth. Pour batter into buttered, rectangular baker. Scatter cherries over the surface, sprikle crumble evenly over top of cake. Bake until cake has risen and turned golden, about 50 min. Remove from oven and let cool for 25 min. Serve warm.
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