CHERRY CRUMB CAKE
This sour cream cherry crumb cake is rich and buttery with a thick crumb topping and loaded with fresh cherries.
Provided by Cheryl Bennett
Categories Desserts
Time 1h20m
Number Of Ingredients 16
Steps:
- In a small bowl, mix sugars together with nutmeg (or cinnamon) and salt.
- Stir in melted butter.
- Using a fork, gently mix in flour, making sure to scrape along the bottom of the bowl as you are mixing to incorporate sugar mixture.
- Do not over mix - otherwise, you will not have big pieces of crumb topping. Set aside.
- Butter and flour an 8 x 8 glass baking dish or cake pan. Make a sling with parchment paper, if desired, by placing two overlapping strips of parchment in the bottom of the dish.
- In a medium bowl, combine flour, baking powder, baking soda and salt. Whisk to combine.
- In a separate medium bowl, cream butter and sugar together until light and fluffy, about 3 minutes.
- Add eggs, one at a time, fully incorporating egg before adding the second one, then beating to fully incorporate again.
- Mix the vanilla and sour cream in and beat to combine.
- Add the flour mixture and beat until just combined. A few small pockets of flour are ok.
- Gently fold cherries into batter. Spoon batter into the baking dish and use an offset spatula if necessary to level the top.
- Sprinkle the crumb topping evenly over the entire cake.
- Bake crumb cake for 50 - 65 minutes, or until a tester comes out clean with a few moist crumbs.
- Cool on wire rack before slicing.
Nutrition Facts : Calories 330 calories, Carbohydrate 52 grams carbohydrates, Cholesterol 70 milligrams cholesterol, Fat 12 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 597 milligrams sodium, Sugar 35 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
GLAZED COFFEE CAKE WITH SOUR CHERRY PRESERVES
Provided by Food Network Kitchen
Time 1h50m
Yield 8
Number Of Ingredients 17
Steps:
- Put the flour, brown sugar, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the sour cherry preserves on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
- When the cake is cool, whisk together the confectioners' sugar and milk in a medium bowl until smooth. Drizzle the glaze over the cake and let set.
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.
GLAZED CHERRY COFFEE CAKE
Steps:
- Preheat oven to 350°. In a large bowl, combine 1-1/2 cups cake mix, flour, yeast and water until smooth. Stir in eggs until blended. Transfer to a greased 13x9-in. baking dish. Gently spoon pie filling over top., In a small bowl, mix butter and remaining cake mix; sprinkle over filling., Bake 35-40 minutes or until lightly browned. Cool on a wire rack. In a small bowl, combine confectioners' sugar, corn syrup and enough water to achieve desired consistency. Drizzle over coffee cake.
Nutrition Facts :
CHERRY GLAZED SPONGE CAKE
My favorite Valentine breakfast. Perfect for brunch, or anytime.
Provided by Sara Slade
Categories Desserts Frostings and Icings Dessert Glazes
Time 55m
Yield 20
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
- In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in eggs, one at a time, then stir in almond extract. Fold in flour until just blended. Spread batter into prepared pan. With the tip of a knife, mark squares in the batter. Spoon equal portions of pie filling in the center of each square.
- Bake in preheated oven for 35 to 40 minutes, or until golden brown, and a toothpick inserted into the center comes out clean. Allow to cool, then dust with confectioners' sugar.
Nutrition Facts : Calories 235.7 calories, Carbohydrate 33.8 g, Cholesterol 37.2 mg, Fat 10.1 g, Fiber 0.5 g, Protein 2.8 g, SaturatedFat 1.9 g, Sodium 124.8 mg, Sugar 15.9 g
GLAZED RASPBERRY CRUMB CAKE
These decadent bars are reminiscent of a treat from your favorite coffee shop, and are good for breakfast or as an afternoon indulgence. If you're not a fan of raspberries, feel free to replace them with blueberries or blackberries. Or use a mix of all three, along with a mixed berry jam.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 12 squares of glazed raspberry crumb cake
Number Of Ingredients 21
Steps:
- Make the cake: Preheat the oven to 350˚ F. Butter a 9-by-13-inch baking dish and line with parchment paper, leaving an overhang on the long sides.
- Whisk the flour, baking powder, ginger, salt, baking soda and nutmeg in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, scraping down the sides of the bowl in between, and beat until combined. Mix in the vanilla. Reduce the mixer speed to low; add the flour mixture in 3 additions, alternating with the sour cream, beginning and ending with the flour. Beat on high speed for a few seconds just until smooth. Spread the batter in the baking dish.
- Arrange the raspberries evenly over the batter, pressing them in. Dollop the jam in the empty spaces, then gently smooth with a spoon so the surface is evenly covered with jam and raspberries.
- Make the crumb topping: Stir the brown sugar, flour, oats, ginger and salt in a medium bowl. Add the butter and work it in with your fingers to form a sandy mixture with small to medium clumps. Sprinkle evenly over the raspberry layer. Bake until puffed and set and a toothpick inserted into the center comes out with a few crumbs and a little bit of jam, 50 minutes to 1 hour. Transfer to a rack and let cool completely, at least 1 hour. Remove from the pan and cut into 12 squares.
- Make the glaze: Put the confectioners' sugar in a medium bowl; add the lemon juice, 1 tablespoon at a time, until the glaze is thin enough to drizzle. Drizzle over the cake and let set.
GLAZED CHERRY COFFEE CAKE
This cherry coffee cake is the one people always rave over. Delicious enough for me to eat for breakfast, lunch, and dinner!
Provided by Anna W
Categories Desserts Cakes Coffee Cake Recipes
Time 40m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x14-inch jelly roll pan.
- Mix sugar, butter, eggs, and vanilla extract together in a large mixing bowl. Combine flour and baking powder in another bowl. Add to sugar mixture and mix until well blended.
- Pour 3/4 of the batter into the prepared pan. Spoon cherry pie filling over the batter. Spoon remaining batter on top of pie filling (it won't cover it all).
- Bake in the preheated oven until golden and a toothpick inserted into the center comes out mostly clean, 25 to 30 minutes.
- Combine powdered sugar and milk in a bowl for frosting. Drizzle on top of coffee cake. Let cool slightly before cutting and serving.
Nutrition Facts : Calories 221.3 calories, Carbohydrate 33.3 g, Cholesterol 51.5 mg, Fat 8.7 g, Fiber 0.5 g, Protein 2.9 g, SaturatedFat 5.2 g, Sodium 100.5 mg, Sugar 17.4 g
CHERRY-GLAZED SPONGE CAKE
This is a great cake for sharing. You could probably make this with other types of pie filling but the cherries look so pretty poking through the cake! Another great Sunset recipe.
Provided by Hey Jude
Categories Dessert
Time 55m
Yield 15 serving(s)
Number Of Ingredients 7
Steps:
- In large bowl of an electric mixer, beat butter and sugar until fluffy; add eggs, one at a time, beating well after each addition Stir in almond extract and flour until well blended.
- Spread batter in a well-greased 10x15-inch baking pan.
- With a knife, lightly mark off batter into 15 equal pieces; then spoon equal portions of pie filling into center of each piece.
- Bake in a 350° oven for 35-40 minutes or until cake is lightly browned and a toothpick inserted in center comes out clean.
- Let cool in pan.
- Dust with powdered sugar before serving.
Nutrition Facts : Calories 312.6, Fat 13.8, SaturatedFat 8.2, Cholesterol 88.9, Sodium 113.3, Carbohydrate 44, Fiber 0.7, Sugar 20.2, Protein 3.7
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