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Nutritional Guidelines (per serving) | |
---|---|
502 | Calories |
29g | Fat |
55g | Carbs |
9g | Protein |
Nutrition Facts | |
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Servings: 8 | |
Amount per serving | |
Calories | 502 |
% Daily Value* | |
Total Fat 29g | 37% |
Saturated Fat 13g | 64% |
Cholesterol 137mg | 46% |
Sodium 677mg | 29% |
Total Carbohydrate 55g | 20% |
Dietary Fiber 4g | 15% |
Protein 9g | |
Calcium 153mg | 12% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This fresh cherry crumb cake is topped with a delicious, lightly spiced buttery brown sugar crumb topping. If you have fresh cherries, this is an excellent choice.
Serve this cherry cake with a scoop of ice cream for an extra-special dessert.
Ingredients
- For the Cake:
- 6 tablespoons unsalted butter (room temperature)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 3/4 cup sour cream
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh cherries (pitted, coarsely chopped)
- 2 tablespoons flour (for coating cherries)
- For the Topping:
- 6 tablespoons butter (unsalted, room temperature)
- 1/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 3/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 1/2 cup pecans (or walnuts, chopped)
Steps to Make It
-
Heat oven to 350 F.
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Grease and flour a 9-inch round cake pan.
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In a mixing bowl with an electric mixer, beat 6 tablespoons of butter and 3/4 cup granulated sugar until light and fluffy, about 4 minutes. Slowly beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla extract, almond extract, and sour cream until blended.
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In another bowl, combine 1 1/2 cups flour, baking powder, soda, 1/2 teaspoon of salt. Stir to blend the dry ingredients.
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Slowly beat the flour mixture into the batter just until blended. Fold in cherries.
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Spread the batter in the prepared baking pan.
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Combine 6 tablespoons of butter with 1/4 cup brown sugar, 1/4 cup granulated sugar, 3/4 cup flour, cinnamon, nutmeg, 1/8 teaspoon salt, and pecans. Mix well. With fingers, crumble the streusel mixture evenly over the cake batter.
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Bake the cake for 45 to 50 minutes, or until a toothpick or cake tester inserted into the center of the cake comes out clean.
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