Cherry Crumble Cake
|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)|
|Butter||1⁄2 Cup (8 tbs)|
|Ground almonds||3⁄4 Cup (12 tbs)|
|Granulated sugar||2⁄3 Cup (10.67 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Pitted sour cherries||2 Cup (32 tbs)|
|Almond extract||1⁄4 Teaspoon|
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 375Ã‚Â°F (190Ã‚Â°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.
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 375Ã‚Â°F (190Ã‚Â°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.