CHERRY CRUMBLE CAKE
Make the most of juicy cherries in this cake, enriched with almonds and soured cream, and finished with a crumble topping. It's delicious with custard
Provided by Esther Clark
Categories Afternoon tea, Dessert, Treat
Time 1h55m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter the base of a deep 20cm loose-bottomed cake tin and line with baking parchment.
- To make the crumble topping, put the flour and butter in a bowl and rub together with your fingertips until you have a coarse, crumbly texture. Stir through the sugar, then transfer to the fridge.
- Beat the butter and sugar with an electric whisk for 5 mins until light and fluffy. Gradually whisk in the eggs, beating well after each addition. Fold in the flour, baking powder, ground almonds and soured cream, then most of the cherries, reserving a handful to garnish. Spoon the mixture into the prepared tin and smooth over the top with a spatula. Dot with the reserved cherries, then bake in the centre of the oven for 30 mins.
- Scatter over the crumble topping, then return the cake to the oven and bake for a further 30-50 mins until a skewer inserted in the middle comes out clean. Remove from the oven and leave to cool in the tin.
- Slice the cake into thick wedges and serve with custard or ice cream, if you like. Store in a tin or airtight container for up to three days.
Nutrition Facts : Calories 452 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 28 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
SOUR CHERRY CRUMB CAKES
Frozen dark sweet cherries may be substituted for fresh sour cherries. Let frozen cherries thaw before using.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 16 squares
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch square baking dish, and dust with flour, tapping out excess.
- Make the topping: Stir together butter, flour, sugars, salt, and cinnamon.
- Make the cakes: Whisk together flour, baking powder, and salt in a bowl. With a mixer, cream butter and granulated 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, and smooth with an offset spatula. Dot top with cherries, and sprinkle with crumb topping.
- Bake until golden and a tester inserted into center comes out clean, about 1 hour. Let cool before cutting.
FRESH CHERRY CRISP
A cherry crisp using sour pie cherries that has an oatmeal crunch topping. This is delicious warm from the oven with ice cream. Fresh, frozen, or canned cherries may be used.
Provided by ARANDYGAIL
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, combine cherries, 1 1/2 cups white sugar, and 4 tablespoons flour. Pour into 9x13 inch baking dish. In a medium bowl, combine 1 1/2 cups flour, oats, and brown sugar. Cut in butter and shortening until crumbly. Sprinkle over cherries.
- Bake in preheated oven for 45 to 50 minutes, or until topping is golden brown.
Nutrition Facts : Calories 605.6 calories, Carbohydrate 92.4 g, Cholesterol 30.5 mg, Fat 25.5 g, Fiber 3 g, Protein 5.1 g, SaturatedFat 10.7 g, Sodium 90.3 mg, Sugar 61.8 g
SOUR CHERRY CRUMBLE
Provided by Daniel Humm
Categories Dessert Bake Fourth of July Ricotta Cherry Summer Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes one 10 by 7-inch crumble, to serve 8
Number Of Ingredients 21
Steps:
- Almond Crumble
- Blend all of the ingredients together in a stand mixer fitted with the paddle attachment until the mixture becomes crumbly. Refrigerate until ready to use.
- Cherry Filling
- Preheat the oven to 325°F. In a large bowl, mix together all of the ingredients except the butter using a rubber spatula. Transfer the cherry mixture to a 10 by 7-inch baking dish. Dot the top of the mixture with the butter. Cover with the almond crumble and bake until golden brown and bubbly, 45 minutes to 1 hour.
- Whipped Ricotta
- In the bowl of a stand mixer fitted with the whisk attachment, whip the ricotta with the lemon juice, vanilla, and salt until light and smooth. Serve alongside the warm crumble.
TART CHERRY CHEESECAKE CRUMB BARS
A four-layer delight! Shortbread-like cookie bottom layer, topped with a creamy cheesecake layer, a tart cherry layer, and then a crispy almond-crumb layer! This recipe makes a 13x9 pan. I cut mine into 24 bars, but you could cut them larger if you like! These stay fresh covered in an airtight container at room temperature for 2 days, but keep in the fridge if you still have them longer.
Provided by Laura
Categories Bar Cookies
Number Of Ingredients 17
Steps:
- Line a 13×9 Baking Pan with parchment and/or baking spray. Set aside.
- In a medium saucepan (3-4 qt), place the cherries. Add in the sugar, lemon juice, cornstarch, almond extract and pinch of salt.
- Heat over Medium temperature, stirring regularly, until mixture first boils, and then thickens. On my gas stove, this took just a few (less than 5) minutes. It would take a bit longer over an electric burner. Once thickened and glossy, remove from heat to a bowl to cool a bit while you make the other layers.
- In a Medium bowl, whisk the room temperature cream cheese, sugar and egg until smooth. Set aside.
- Whisk together the flours, sugar, baking powder, salt in a mixing bowl. Using your fingers, work the butter cubes into the dry ingredients until a crumbly dough is formed, much like the dough of a pie crust before adding the water. Butter pieces should be irregularly sized.
- Add the egg and mix until incorporated.
- Press half of the crumb mixture firmly into the bottom of lined/sprayed baking pan.
- Using an offset spatula or a knife, evenly spread the cream cheese mixture over the layer of crumb mixture, leaving about 1/2″ around the edges.
- Evenly spread the cooled cherry filling over the cream cheese mixture.
- Using your hands, mix the sliced almonds into the remaining half of the crumb mixture. Then scatter small pieces of the crumb mixture over the cherry layer, until all the crumb mixture is used. The cherry layer should be completely covered (or almost completely) with crumb mixture
- Bake in preheated oven 35-45 minutes, until top is golden brown. Mine took 42 minutes.
- Cool completely before cutting into bars.
Nutrition Facts : ServingSize 1 Bar, Calories 203 calories, Sugar 19.5 g, Sodium 78 mg, Fat 6.6 g, SaturatedFat 3.1 g, TransFat 0 g, Carbohydrate 33.6 g, Fiber 1.7 g, Protein 3.8 g, Cholesterol 29.8 mg
THE BEST TART CHERRY PIE YOU'LL EVER EAT
Gorgeous tart cherry pie with a wonderful, golden crumb topping. This homemade dutch tart cherry pie has a perfectly sweet filling with hints of amaretto and is absolutely delicious served with a scoop of ice cream. This will be your new favorite cherry pie recipe!
Provided by Monique Volz of AmbitiousKitchen.com
Categories Dessert
Time 2h45m
Number Of Ingredients 15
Steps:
- Make the pie dough and shape the crust in a pie pan ahead of time, then store covered in the fridge. You can follow my recipe for an all butter flaky pie crust, use your favorite recipe, or a store-bought crust.
- To make the tart cherry pie filling: add frozen tart cherries, sugar, cornstarch, flour and almond extract to a large pot and place over medium heat. After 5 minutes or so, the cherries will thaw, begin to break down and the sugar will melt. Stir frequently during this time. Add in butter and amaretto and continue to stir. After another 5-10 or so minutes, the mixture will begin to thicken and start to bubble along the edges. Once the filling begins to stick slightly to the back of your spoon, remove it from the heat and set aside to cool off.
- Preheat your oven to 350 degrees F.
- While your oven preheats, make the dutch crumble topping: in a medium bowl, mix together the flour, brown sugar and oats. Add in the melted butter and stir together with a fork until it begins to form into crumbles and resembles clumpy wet sand. You may need to use your hands/fingers to form into nice crumbles. Cover the bowl with plastic wrap and place in the fridge for 5 minutes or until ready to use.
- Remove pie pan with pie crust from the refrigerator and place pie pan onto a large baking sheet. I do this to avoid any spillage that may happen as the pie filling bubbles and bakes. Pour cooled tart cherry pie filling into the crust, then top filling with the dutch crumble topping.
- Bake for 1 hour-1 hour 15 minutes or until the filling is very bubbly and the crumble is slightly golden brown. Check pie after 30 minutes to make sure the crust isn't burning. If it is getting too golden brown, simply cover pie edges with foil or pie shield.
- Allow pie to cool on a wire rack until completely cooled before cutting into it (this is annoying, but if you cut into it before then the pie filling won't be set). The longer the pie rests, the easier it is to serve! Can be made a few days ahead of time. Pie is best served at room temp or just slightly warm. Serves 9. Great with vanilla bean ice cream. Enjoy!
CRUMB CAKE WITH SOUR CHERRIES
A delicious crumb cake recipe that is light and fluffy and filled with sour cherries, and topped with the most delicious crumb topping!
Provided by Beth Le Manach
Categories Breakfast
Time 1h55m
Number Of Ingredients 19
Steps:
- 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!
Nutrition Facts : Calories 231 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 75 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 86 grams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
SOUR CHERRY CRUMBLE
Topped with brown sugar and oats, this Sour Cherry Crumble is a tasty way to enjoy summer fruit! Just don't forget the ice cream!
Provided by David
Categories Dessert
Time 1h5m
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Spray an 8"x8" baking pan with nonstick baking spray; set pan aside.
- Using a large bowl, add cherries, granulated sugar, cinnamon, cardamom and corn starch; stir until well combined. Transfer mixture into greased pan.
- Using a medium bowl, add cubed butter, brown sugar, oats, flour and baking powder. Using a pastry cutter (or two table knives), cut the butter into the mixture until the size of small peas. Sprinkle mixture over cherries.
- Bake for 50-55 minutes, or until topping is golden brown. Let rest for 20-25 minutes before serving.
Nutrition Facts : Calories 423 kcal, Carbohydrate 77 g, Protein 4 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 31 mg, Sodium 19 mg, Fiber 3 g, Sugar 26 g, ServingSize 1 serving
SOUR CHERRY BUNDT CAKE
Provided by Laura
Time 1h20m
Number Of Ingredients 15
Steps:
- Make the cake. Preheat oven to 350 degrees F. Butter and flour a large Bundt pan (even if it is nonstick).
- In a medium bowl, stir together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. I did this by hand, but a hand or stand mixer will work too. Beat in eggs one at a time followed by vanilla bean paste.
- Add the flour and milk alternately to the batter, beginning and ending with the flour. Mix until just combined.
- Make the streusel. In a medium bowl, stir together flour, brown sugar, cinnamon, and salt until combined. Add the oil and stir until clumps of various sizes form.
- Add about half the streusel to the bottom of the prepared Bundt pan. Spread half of the batter over the streusel. Sprinkle evenly with cherries, trying to keep them away from the edge of the pan to prevent them from burning. Top with the remainder of the streusel, followed by the remainder of the batter.
- Bake until a toothpick inserted in the center of the cake comes out with only a few moist crumbs, 50-60 minutes. Let cool about 15 minutes in the pan before carefully loosening the cake and inverting it onto a serving platter. Cool completely before slicing and serving.
- Cake may be stored in an airtight container at room temperature for up to 3 days or frozen in pieces, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in the microwave for about 30 seconds.
SOUR CHERRY CAKE
Very easy and delicious. Sort of like black forest cake, but more elegant. From "Crowning Elegance", a cookbook published by Arie Crown Hebrew Day School in suburban Chicago, IL. Tastes best on the day of baking. It might get soggy if covered.
Provided by Sarah Chana
Categories Dessert
Time 55m
Yield 1 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Grease an 8"x8" square pan.
- In bowl of a mixer fitted with a whisk, beat together the eggs and sugar until light yellow and fluffy.
- Add margarine and vanilla, stir to combine.
- Mix in cocoa, flour, and baking powder.
- Pour batter into prepared pan.
- Press cherries into the top of the batter.
- Bake for 45 minutes or until set.
Nutrition Facts : Calories 1924.3, Fat 58.2, SaturatedFat 13, Cholesterol 372, Sodium 873.2, Carbohydrate 331.4, Fiber 11.3, Sugar 236.6, Protein 29
SUMMERTIME SOUR CHERRY CRISP
Sweet and tart, this sour cherry crisp is the perfect cherry dessert. It's easy to make and the topping gives it this delicious, buttery flavor that compliments the sour cherries perfectly! A perfect summertime dessert served hot or cold!
Provided by Joanne Andrea @The Salty Pot
Categories DESSERTS
Time 45m
Number Of Ingredients 7
Steps:
- Preheat the oven to 375
- Combine the cherries, sugar, and flour into a bowl. Mix well.
- Transfer the berries to a baking dish
- in another bowl, combine the flour, oats, and brown sugar. Mix well.
- Add the butter and with two knives or your fingers, cut in the butter into the oat mixture so that it resembles small marbles.
- Sprinkle this topping over the cherries and bake for 30 - 40 minutes, or until the sides are bubbly and the topping is golden brown.
Nutrition Facts : Calories 430 calories, Carbohydrate 67 grams carbohydrates, Cholesterol 46 milligrams cholesterol, Fat 18 grams fat, Fiber 5 grams fiber, Protein 4 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 3/4 cup, Sodium 141 milligrams sodium, Sugar 47 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
SOUR-CHERRY CRUMBLE
Provided by Molly O'Neill
Categories easy, dessert
Time 1h
Yield Four servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Combine the cherries and the sugar and let stand for 10 minutes. Place in a sieve and let drain very well. Place in a 9-inch pie plate and set aside.
- In a medium-size bowl, combine the all-purpose and whole-wheat flours, sugar, salt and cinnamon. Rub in the butter until the mixture resembles coarse meal. Add the walnuts and oats and toss lightly to combine. Cover the cherries with the topping and bake until the topping is crisp and the juices are bubbling, about 40 minutes. Place on a rack to cool slightly before servings.
Nutrition Facts : @context http, Calories 474, UnsaturatedFat 10 grams, Carbohydrate 65 grams, Fat 23 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 12 grams, Sodium 302 milligrams, Sugar 38 grams, TransFat 1 gram
SOUR-CHERRY CRUMBLE BARS
This dessert is just like a homemade cherry pie...except you can grab it and eat it on the go! Slip the finished squares into lunch boxes, pass them out after dinner, or enjoy one with coffee for breakfast-because in our book, it counts as a serving of fruit. This recipe comes from Martha Stewart's Fruit Desserts: 100+ Ways to Savor the Best of Every Season ($24.49, amazon.com).
Provided by Martha Stewart
Categories Cookie Recipes
Number Of Ingredients 9
Steps:
- Crust: Preheat oven to 375°F. Butter an 8-inch square cake pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment.
- Beat butter with sugar on medium-high speed until pale and fluffy, about 3 minutes, scraping down bowl as needed. Reduce speed to medium-low, add flour and salt, and beat until dough forms clumps but does not completely hold together. Press 2 1/2 cups flour mixture into bottom and 1 inch up sides of prepared pan.
- Filling: In a medium bowl, stir together cherries, sugar, flour, lemon juice, and salt. Pour into crust. Crumble remaining flour mixture (about 1/2 cup) evenly over top, squeezing to create clumps.
- Bake until bubbling in center and crust is golden, about 1 hour, 10 minutes (if browning too quickly, tent top with foil). Transfer to a wire rack and let cool at least 20 minutes before slicing into squares.
SOUR CHERRY CHOCOLATE CAKE
This sour cherry chocolate cake is just the best combination of a moist, fine crumb sponge, with chocolate chunks and tart sour cherries and it's easy to make.
Provided by The Gourmet Larder
Categories Cake
Time 50m
Number Of Ingredients 10
Steps:
- Sour cherries: Weigh the sour cherries and mix in 50 g of the brown sugar. Set aside.
- Grease or line a 20 cm cake tin with baking paper.
- Preheat the oven 180°C fan / 400°F / Gas 6.
- Cake mix: In a large bowl, beat the butter and the remaining sugar until pale and fluffy.
- Mix in the ground almonds and vanilla.
- Add the eggs one at a time, mixing well after each addition.
- Now add the baking powder, salt and flour. Mix until combined.
- Chop the chocolate into small chunks and add to the batter along with half of the sour cherries. Gently stir until they are evenly distributed.
- Spread the mixture into the cake tin and smooth the surface even.
- Scatter over the remaining sour cherries.
- Baking: Bake the cake for 25-30 minutes until a toothpick inserted in the middle of the cake comes out clean.
- Remove from the oven and leave to cool on a wire rack.
- Once cooled, remove from the tin and dust with icing sugar to serve.
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4.4/5 (28)Calories 310 per servingServings 15
- Combine 1 cup sugar and 1/2 cup butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add sour cream, eggs and vanilla; continue beating until well mixed. Add 2 cups flour, baking powder, baking soda and salt; beat at low speed until well mixed.
- Spread half of batter into prepared pan. Spoon cherry pie filling over batter. Spoon remaining batter over pie filling; spread carefully.
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- Make the cake. Stir together flour, baking powder, and salt in a medium bowl. In a large bowl, cream butter and sugar until light and fluffy. I did this by hand, but a hand or stand mixer would work. Beat in eggs and vanilla bean paste.
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From kitchenstories.com
5/5 (19)Category DessertCuisine GermanTotal Time 1 hr 20 mins
- Preheat the oven to 180°C/350°F. Cream butter with most of the sugar until very light. Add egg and beat until just combined. Sift in most of the flour, baking powder, and a pinch of salt. Once combined, knead into a smooth dough with your hands.
- Add most of the dough to a greased springform pan. Press dough firmly to create a crust that’s approx. 1 in. (2 cm) high.
- Pit and halve cherries, then add to a small pot. Mix cherry juice, starch, and remaining sugar in a small bowl, then pour over the cherries. Bring everything to a boil over medium-high heat. Let simmer for approx. 5 min., stirring often. Pour cherry mixture over the tart crust.
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4.4/5 (74)Servings 12Cuisine AmericanCategory Breakfast, Brunch, Dessert, Snack
- Preheat oven to 350 degrees. Spray 9x9 baking pan with non-stick spray or line with parchment paper and spray with non-stick spray for easy removal. Set aside.
- In a medium bowl, using a pastry cutter, cut through the sugar, flour, cinnamon and butter until you get small, coarse crumbs. You can also use a food processor. Set aside.
- In a large bowl, add the eggs, oil, Greek yogurt, sugar, lemon juice: optional and mix together well with a whisk.
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5/5 (4)Total Time 1 hr 15 minsCategory Afternoon Tea, DessertCalories 342 per serving
- Preheat the oven to 180C / 350F / 160C fan forced. Grease and line an 8 inch spring form cake tin.
- In a medium bowl, combine the, flour, half the almonds and sugar. Grate in the butter. Use your fingers to mix and press it all together until well combined and clumping. Mix through the remaining almonds. Chill until required.
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- Place flour, sugar, baking powder, salt and melted butter in a large mixing bowl, stir together with a fork until crumbly. If you have large clumps get your hands in there and break them apart.
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