 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 12 |
|
Rachael Ray. Ingredients:
4 1/2 cups flour |
1 1/2 cups firmly packed brown sugar |
1 teaspoon salt |
1 1/2 cups unsalted butter, melted |
1 large egg |
1/2 cup buttermilk |
1/2 cup granulated sugar |
2 teaspoons baking powder |
2 (10 ounce) bags frozen cherries, thawed and drained |
Directions:
1. Preheat the oven to 350°. Grease a 9-by-13-inch baking dish.
2. In a medium bowl, using your fingers, combine 3 cups flour, the brown sugar and 1/2 teaspoon salt.
3. Mix in all but 2 tablespoons butter until large crumbs form; set aside.
4. In a small bowl, whisk together the remaining 2 tablespoons butter, the egg and the buttermilk.
5. In a medium bowl, stir together the remaining 1 1/2 cups flour, the granulated sugar, baking powder and remaining 1/2 teaspoon salt.
6. Add the egg mixture and stir to form a thick, smooth batter. Fold about a third of the reserved crumb mixture into the batter; spread evenly into the prepared baking dish.
7. Scatter the cherries over the batter; sprinkle the remaining crumb mixture on top. Bake the cake until golden brown, 35 to 40 minutes. Transfer to a rack to cool for about 20 minutes before serving.
|
|