Tuesday, November 23, 2010

Sour Cherry Crumb Cake


4 Tablespoons unsalted butter
1/4 cup flour, plus more for dish
1/4 cup sugar
1/4 cup light brown sugar
1/4 tsp. salt
1/4 tsp. cinnamoon

1 1/2 cups flour
1 tsp. baking powder
1/4 tsp. salt
1 stick unsalted butter, softened
3/4 cup sugar
2 eggs
1 tsp. vanilla
1/4 cup buttermilk
2 1/2 cups fresh sour cherries, pitted, or frozen dark sweet cherries
(I don't know why you couldn't use some other kind of fruit - I think blackberries or raspberries would be great in this)

1. Preheat oven to 350. Butter a 9-inch square baking dish, and dust with flour, tapping out excess.

2. Make topping, stir together butter, flour, sugars, salt & cinnamon

3. Make cakes: Whisk together flour, baking powder and salt in bowl. With a mixer, cream butter and sugar in another bowl until pale and fluffy. Beat in eggs and vanilla. Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour mixture. Beat until just combined. Pour into prepared dish, smooth with spatula. Dot top with cherries, and sprinkle with crumb topping.

4. Bake until golden and a tester inserted into center comes out clean, about 1 hour. Let cool before cutting.

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