SOUR CHERRY CRUMB CAKES
Frozen dark sweet cherries may be substituted for fresh sour cherries. Let frozen cherries thaw before using.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 16 squares
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch square baking dish, and dust with flour, tapping out excess.
- Make the topping: Stir together butter, flour, sugars, salt, and cinnamon.
- Make the cakes: Whisk together flour, baking powder, and salt in a bowl. With a mixer, cream butter and granulated 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 prepared dish, and smooth with an offset spatula. Dot top with cherries, and sprinkle with crumb topping.
- Bake until golden and a tester inserted into center comes out clean, about 1 hour. Let cool before cutting.
SOUR-CHERRY CRUMBLE BARS
This dessert is just like a homemade cherry pie...except you can grab it and eat it on the go! Slip the finished squares into lunch boxes, pass them out after dinner, or enjoy one with coffee for breakfast-because in our book, it counts as a serving of fruit. This recipe comes from Martha Stewart's Fruit Desserts: 100+ Ways to Savor the Best of Every Season ($24.49, amazon.com).
Provided by Martha Stewart
Categories Cookie Recipes
Number Of Ingredients 9
Steps:
- Crust: Preheat oven to 375°F. Butter an 8-inch square cake pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment.
- Beat butter with sugar on medium-high speed until pale and fluffy, about 3 minutes, scraping down bowl as needed. Reduce speed to medium-low, add flour and salt, and beat until dough forms clumps but does not completely hold together. Press 2 1/2 cups flour mixture into bottom and 1 inch up sides of prepared pan.
- Filling: In a medium bowl, stir together cherries, sugar, flour, lemon juice, and salt. Pour into crust. Crumble remaining flour mixture (about 1/2 cup) evenly over top, squeezing to create clumps.
- Bake until bubbling in center and crust is golden, about 1 hour, 10 minutes (if browning too quickly, tent top with foil). Transfer to a wire rack and let cool at least 20 minutes before slicing into squares.
SOUR CHERRY CRUMBLE
Provided by Daniel Humm
Categories Dessert Bake Fourth of July Ricotta Cherry Summer Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes one 10 by 7-inch crumble, to serve 8
Number Of Ingredients 21
Steps:
- Almond Crumble
- Blend all of the ingredients together in a stand mixer fitted with the paddle attachment until the mixture becomes crumbly. Refrigerate until ready to use.
- Cherry Filling
- Preheat the oven to 325°F. In a large bowl, mix together all of the ingredients except the butter using a rubber spatula. Transfer the cherry mixture to a 10 by 7-inch baking dish. Dot the top of the mixture with the butter. Cover with the almond crumble and bake until golden brown and bubbly, 45 minutes to 1 hour.
- Whipped Ricotta
- In the bowl of a stand mixer fitted with the whisk attachment, whip the ricotta with the lemon juice, vanilla, and salt until light and smooth. Serve alongside the warm crumble.
SOUR CHERRY CRUMB CAKE
Make and share this Sour Cherry Crumb Cake recipe from Food.com.
Provided by Laka
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 14
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
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
CHERRY CRUMB COFFEE CAKE
Make and share this Cherry Crumb Coffee Cake recipe from Food.com.
Provided by Lvs2Cook
Categories Breads
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- In mixing bowl, cream together butter and sugar. Add eggs, one at a time. Mix well. Add remaining ingredients except pie filling. Beat well.
- Spread half of the batter in a greased 13 x 9" baking pan. Spread cherry pie filling over batter. Cover with remaining batter.
- For topping: combine all ingredients except.
- butter and nuts in a small mixing bowl. Cut in butter. Stir in nuts. Sprinkle topping over batter.
- Bake at 350º about 45 minutes until cake springs back when lightly pressed with finger.
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RUSTIC SOUR CHERRY CAKE - BAKING SENSE®
From baking-sense.com
4.4/5 (90)Category Cakes/Cupcakes RecipesCuisine Baked GoodsTotal Time 1 hr 10 mins
- Preheat the oven to 350°F. Combine 1/4 cup of the sugar with 1/4 cup of the almond flour. Generously butter a 10" springform pan. Coat the inside of the pan with half of the sugar/almond flour mixture. Reserve the remaining mixture for topping the cake. Toss the 2 tablespoons of flour with the drained cherries, set aside.
- Combine the remaining sugar, remaining almond flour, all purpose flour, baking powder and salt in a mixing bowl. Run the mixer on low speed to distribute the ingredients. With the mixing running on low, add the butter a tablespoon at a time. Increase the speed to medium high and mix the batter for 2-3 minutes to aerate. Scrape the bowl and beater half way through.
- With the mixer running on low, add the eggs one at a time. Scrape the bowl and beater between each egg. Add the almond extract and cherry juice.
- Pour the batter into the prepared pan and spread to an even layer. Scatter the cherries evenly over the batter. Sprinkle the remaining sugar/almond mix over the cherries.
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