SOUR CHERRY CRUMB CAKE

Sour Cherry Crumb Cake image

Provided by Laka

Categories Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 14

60 g butter, melted, plus more for dish
3/4 cup all-purpose flour, plus more for dish
1/4 cup demerara sugar (light-brown)
1/4 teaspoon sea salt
1/4 teaspoon ground cinnamon
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon sea salt
115 g butter, softened
1/4 cup sugar
2 eggs
1 teaspoon vanilla extract
1/4 cup buttermilk
2 1/2 cups fresh sour cherries, pitted (and thawed) or 2 1/2 cups frozen sour cherries (and thawed)

Steps:

For the topping stir together butter, flour, sugar, sea salt, and cinnamon. Mix using your hands or a wooden spoon until medium to large clumps form. Set aside.
For the cake whisk together flour, baking powder, and sea salt in a bowl.
With a mixer, cream butter and sugar in another bowl until pale and fluffy. Beat in eggs and vanilla.
Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour mixture. Beat until just combined.
Pour into a 23 cm square baking dish lined with parchment paper, and smooth with a spatula. Top with cherries, and sprinkle with crumb topping.
Bake in the oven at 180°C for 1 hour until golden and a tester inserted into center comes out clean. Let cool before cutting.

Nutrition Facts : Calories 252.9, Fat 12.9, SaturatedFat 7.8, Cholesterol 62.4, Sodium 249.4, Carbohydrate 30.6, Fiber 1.2, Sugar 11.4, Protein 4.1