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Recipe Detail Page
Sour Cherry Streusel Cake
Early Summer 2000
This versatile and delectable cake can be made with a variety of seasonal fruits; from sweet and sour pitted cherries to raspberries, blueberries, sliced peaches, nectarines, apricots and blue plums. For a smaller-sized cake, halve the ingredients and bake in an 8-inch (2-L) square cake pan for 35 to 40 minutes.
Makes 12 squares
2 cups (500 mL) all-purpose flour
1/2 cup (125 mL) granulated sugar
1 tbsp (15 mL) baking powder
1/4 tsp (1 mL) salt
1/3 cup (75 mL) butter, at room temperature
1 egg
1 cup (250 mL) half-and-half or light cream
1 1/2 tsp (7 mL) vanilla extract or grated lemon zest
4 cups (1 L) pitted, drained sour cherries or other seasonal sliced fruits
Crumb Topping
1 cup (250 mL) all-purpose flour
3/4 cup (175 mL) brown sugar
1/2 cup (125 mL) butter, at room temperature
- Preheat oven to 350°F (180°C).
- Combine flour, sugar, baking powder and salt in a large bowl. Cut in butter using a pastry blender or fork to make coarse crumbs. Beat egg in a bowl; stir in cream and vanilla. Stir into flour mixture to make a thick batter. Drop small spoonfuls of batter into a generously greased 13 x 9-inch (3-L) cake pan and spread evenly. Top with cherries in a single layer.
- Combine flour and brown sugar in a bowl. Cut in butter using a pastry blender or fork to make coarse crumbs. Sprinkle evenly over fruit. Bake on middle rack in oven for 45 to 50 minutes or until top is golden. Place pan on a rack and let cool. Cut into squares and serve.
Makes 12 squares
