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Cherry Crumble Cake

Country.Chef's picture
Ingredients
  Rolled oats 1 1⁄2 Cup (24 tbs)
  Packed brown sugar 1⁄2 Cup (8 tbs)
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Cinnamon 1 Teaspoon
  Butter 1⁄2 Cup (8 tbs)
  Ground almonds 3⁄4 Cup (12 tbs)
  Granulated sugar 2⁄3 Cup (10.67 tbs)
  Butter 2 Tablespoon
  Eggs 2
  All purpose flour 1⁄4 Cup (4 tbs)
  Baking powder 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Pitted sour cherries 2 Cup (32 tbs)
  Almond extract 1⁄4 Teaspoon
Directions

In bowl, combine rolled oats, sugar, flour and cinnamon; cut in butter until crumbly.
Press firmly into 11-inch (27 cm) flan pan with removable bottom or 10-inch (25 cm) pie plate.
Bake in 375°F (190°C) oven for 10 to 12 minutes or until lightly browned.
Filling: Meanwhile, in bowl, combine 1/2 cup (125 mL) of the almonds and 2 tbsp (25 mL) of the sugar; cut in butter until crumbly.
Set aside.
Using electric mixer, beat eggs with remaining sugar for 3 to 5 minutes or until pale yellow and thickened.
Combine remaining almonds, flour, baking powder and salt; stir into egg mixture.
Stir in cherries and almond extract.
Pour batter into baked shell.
Sprinkle with reserved almond mixture.
Shield edges of crust with foil to prevent over browning.
Bake in 375°F (190°C) oven for 35 to 45 minutes or until top is golden and tester inserted into center comes out clean.
Let cool on rack before removing side of pan.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Canadian
Method: 
Baked
Dish: 
Cake
Servings: 
8

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