Cherry Crumb Cake

Serve this cherry cake with a scoop of ice cream

Ingredients:

  • ***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 coarsely chopped pitted fresh cherries, tossed with 2 tablespoons flour
  • ***Topping***
  • 6 tablespoons unsalted butter, 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 chopped pecans or walnuts

Preparation:

Heat oven to 350°. Grease and flour a 9-inch round cake pan.With an electric mixer, cream 6 tablespoons of butter and 3/4 cup granulated sugar until light and fluffy. 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.

In another bowl, combine 1 1/2 cups flour, baking powder, soda, 1/2 teaspoon of salt. Slowly beat the flour mixture into the batter just until blended. Fold in cherries. Spoon into the prepared baking pan.

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.

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.

Serves 8 to 10.

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