Delicious Cherry Cake With Crumb Topping Recipes

DELICIOUS CHERRY CAKE WITH CRUMB TOPPING

Steps:

• 1. Preheat oven to 325 degrees. Grease a 9x13 baking pan with shortening.
• 2. Place the flour ,sugar, baking powder, salt and melted butter in a large mixing bowl,stir together with a fork until crumbly. If you have large clumps get your hands in there and break them apart. Your hands are your best kitchen tool.
• 3. Take 1/2 cup of the crumbs out of the bowl. If you're using nuts in the topping, add 1/4 cup of finely crushed nuts now, set a side.
• 4. In a small bowl whisk the slightly beaten eggs and milk together, add milk mixture to the large bowl of crumbs and stir until incorporated. There will be small lumps in the batter.
• 5. Pour the batter into your prepared 9x13 inch baking pan. Spread the cherry pie filling over the cake. Sprinkle the reserved crumb topping over the pie filling. Bake at 325 degrees for 40 to 45 minutes. Start checking cake at 35 minutes. Remove from oven, place on a cooling rack.

CHERRY CRUMB DESSERT

Steps:

• In a large bowl, cut butter into cake mix until crumbly. Set aside 1 cup for topping. Pat remaining crumbs onto the bottom and 1/2 in. up the sides of a greased 13x9-in. baking pan. , Spread pie filling over crust. Combine the walnuts with reserved crumbs; sprinkle over top. Bake at 350° for 30-35 minutes or until golden brown. Cut into bars.

CHERRY CRUMBLE CAKE

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.