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TWO WAY CHERRY CRUMB CAKE TO SHAREI love to make "toting" cakes to share with friends and family. I can't tell you how many times I've been asked for this recipe when I make it. This is so easy and a great cake to share. You can bake it in a 9x13 pan or two 8x8's. Now this cake does not bake up real high, rather, the cake layers are dense and somewhat crunchy. It's called Two-Way Cherry Crumb Cake because if you put the finished cake in the refrigerator, the butter in the cake hardens, making this more like a bar cookie, which is wonderful to pack with kids' lunches. Either way you eat this, Cherry Crumb Cake is a wonderful snack to have with morning coffee, as a light dessert, or anytime you want a quick, delicious "pick me up". 2 cups flour Mix together flour, sugar, baking powder and salt. Cut in butter into crumbly. (I mix everything in the food processor, using the pulse button, but you can mix by hand, or with a mixer). Add egg and mix. Mixture will be crumbly. Press a little more than half of mixture into sprayed pan. Stir extract into pie filling. Spoon cherry filling over. Top with rest of crumb mixture. Bake in preheated 350 degree oven for 30 minutes if you're using a 9x13, about 20-23 minutes or so if you're using two 8x8's. Let cool a bit to make cutting easier. Store at room temperature for a softer cake texture or in the refrigerator for a crisper, more bar-like, texture. Serves 12. TIPS FROM RITA'S KITCHEN:Use your favorite pie filling, and, to gild the lily, drizzle a bit of confectioners sugar icing on top after the cake has cooled.
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