This delicious Crumb Cake recipe was inspired by a Christmas tradition from my childhood. Light and fluffy, filled with sour cherries and topped with the most delicious crumb topping. It’s the perfect coffee cake recipe for your Christmas morning breakfast!
#CrumbCake #ChristmasMorningBreakfast #EasyRecipe
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BETH’S SOUR CHERRY CRUMB CAKE
Makes 1 loaf
*Print Recipe Here* http://bit.ly/34tkbOQ
¾ cup (180g) of butter, softened
1 cup (200 g) sugar
2 eggs, room temperature
2 tsp vanilla extract (10 ml)
2 1/2 cups (300g) flour
2 tsp (10 ml) baking powder
½ tsp (2.5 ml) baking soda
1 tsp (5 ml) salt
1 1/2 cup (350ml) sour cream, room temperature
1 cup (150g) frozen, pitted cherries
½ cup (60 g) of flour
1/2 tsp (2.5ml) baking powder
2 tbsp (25 g) sugar
2 tbsp (23 g) brown sugar
¼ tsp (1.5g) cinnamon
5 tbsp (75ml) melted butter
1 tsp (5 ml) vanilla extract
1/4 cup (40 g) of sliced almonds
Preheat oven to 350F/176C. Spay a 9 (23cm) x5 (13cm) loaf pan with baking spray.
Prepare the crumble. Whisk together the dry ingredients, then add the butter and the vanilla and stir until a wet crumble appears. Then stir in the almonds. Set aside.
Cream butter and sugar until very fluffy. Add eggs one at a time until combined. Add vanilla extract.
In a separate bowl whisk together flour, baking powder, baking soda, and salt.
Add the dry ingredients to the butter mixture in thirds, alternately with the sour cream. The batter will be thick and sticky!
Transfer half of the batter into the pan. For this, I like to use an ice cream scoop. Make 5-6 batter balls then smooth out with a spatula.
Then add a single layer of cherries on top, keeping them from touching the sides of the pan or they will stick.
Cover the cherries with the remaining batter (5-6 more batter balls) Smooth out and then top with all the crumble.
Bake on the lower third rack of your oven, this will prevent the crumble from getting too browned.
Bake 1 hour and 10 mins, check for doneness with a skewer it should come out clean when inserted into the center of the cake. Bake 5-10 mins more if needed.
Allow to cool for 30 mins. Then release the cake from the pan, dust with powdered sugar slice, and serve!
NOTE: If the top starts to become too brown at the 1-hour mark, cover loosely with a sheet of foil.
ABOUT THIS CHANNEL
Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.