Cherry Crumble Coffee Cake |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This is a wonderful cake, very moist bursting with cherry flavor. Although I have never tryed it as yet, I presume that blueberries could replace the cherries if desired. Ingredients:
1/4 cup firmly packed brown sugar |
2 tablespoons flour |
1/4 teaspoon salt |
1/8 teaspoon cinnamon |
1/4 teaspoon nutmeg |
2 tablespoons butter, no substitutions,almost to room temperature,but not quite soft |
1/4 cup finely chopped almonds |
1/4 cup old fashioned oats |
1 1/2 cups flour |
1/2 cup sugar |
1/2 teaspoon salt |
1/2 teaspoon baking powder |
1/4 teaspoon baking soda |
1/3 cup butter, almost to room temperature |
1 egg, slightly beaten |
3/4 cup buttermilk |
1 teaspoon vanilla |
1 cup fresh cherries or 1 cup frozen cherries, thawed and drained well,cherries,pitted and chopped |
Directions:
1. Set oven to 350 degrees.
2. Butter a rectangular baking dish, any size desired.
3. To make the crumble: In a small bowl, stir together the first 5 ingredients.
4. Add in the butter, using a pastry blender, mix well.
5. Add in the the almonds and oats, mix well; set aside.
6. For the cake: In a large bowl, sift together the first 5 ingredients.
7. Add in the butter, using a pastry blender, mix until the ingredients resemble coarse crumbs.
8. In a small bowl, lightly beat the egg, buttermilk and vanilla.
9. Add to the dry ingredients; fold until smooth (DO NOT beat with an electric mixer).
10. Pour the batter into prepared buttered baking dish.
11. Scatter the cherries over the top of the batter.
12. Sprinkle with the prepared crumble.
13. Bake until the cake has risen and turned golden (about 50 minutes).
14. Remove from the oven; let cool for 25 minutes.
15. Serve warm.
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