Cherry Breakfast Cake

December 2007
Cherry Breakfast Cake

by 18 people

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Start your day with a cake fresh from the oven.

Makes: 12 servings

Prep: 15 mins

Bake: 40 mins

  • 4 1/2 cups flour
  • 1 1/2 cups firmly packed brown sugar
  • 1 teaspoon salt
  • 3 sticks  (12 ounces) unsalted butter, melted
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 2 10 ounce bags  frozen cherries, thawed and drained
  1. Preheat the oven to 350 degrees . Grease a 9-by-13-inch baking dish. In a medium bowl, using your fingers, combine 3 cups flour, the brown sugar and 1/2 teaspoon salt. Mix in all but 2 tablespoons butter until large crumbs form; set aside. In a small bowl, whisk together the remaining 2 tablespoons butter, the egg and the buttermilk.
  2. In a medium bowl, stir together the remaining 1 1/2 cups flour, the granulated sugar, baking powder and remaining 1/2 teaspoon salt. Add the egg mixture and stir to form a thick, smooth batter. Fold about a third of the reserved crumb mixture into the batter; spread evenly into the prepared baking dish.
  3. Scatter the cherries over the batter; sprinkle the remaining crumb mixture on top. Bake the cake until golden brown, 35 to 40 minutes. Transfer to a rack to cool for about 20 minutes before serving.
  • Make it your own
    Replace the cherries with your favorite fruit.
  • Grease the baking dish using a butter wrapper.
  • Strain the thawed cherries.
  • Use your fingers to mix the topping.