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Cherry Breakfast Cake

December/January 2008

Cherry Breakfast Cake

Stephen Scott Gross enlarge

By: Silvana Nardone
From: Sweet Spot » Start your day with a cake fresh from the oven.

people tried this recipe.

Key:
Our veggie-friendly dishes have no meat or fish.Veg Out

  • 12 Servings
  • Prep 15 min (plus chilling) Bake 40 min

Ingredients:

  • 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
  • Two 10-ounce bags frozen cherries, thawed and drained

Make it your own
Replace the cherries with your favorite fruit.

Directions:

  1. Preheat the oven to 350°. 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.

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