There are certain foods in this world that gets a bad rap and I am a participator in dismissing the idea that certain foods could be good. Some of those foods are:
Mushrooms: Who wants to eat fungus?
Cottage Cheese: Its spoiled milk!
Beets: Let’s not go there.
Dates: They look like dried roaches.
Fennel: Vegetables shouldn’t taste like licorice.
Avocado: Although I am coming around to it, it tastes like nothing.
Maybe not where you live, but cherries got a bad rap when I was coming up. I can’t recall a single holiday dinner where Cherry pie or Cherry-anything was available. Therefore, as a result of group-think, I too discarded cherries as having any real purpose in cooking, baking, or eating. Until…..”The Genius” emerged. If you having been following my blog for a while then you know what I am talking about. But if this is new to you “The Genius” is like……you know what? Nevermind. You are going to think I’m crazy. Let’s just call “The Genius” my alter-ego. You know like Sasha Fierce is Beyonce’s alter-ego? Anyway. I suddenly began to realize that cherries is a great ingredient to work with. Cherries and almonds.
You should know that I have never had this cake before. It was something that I thought would sound good together and behold! It has already been done before! Surprise Surprise (no exclamation point). This cake is simply wonderful. I mean absolutely divine. Even if cherries aren’t your thing, you will like this cake. It isn’t a strong overpowering cherry flavor. Well, just try it. I think you will like it just because…… you’ll like it. The best part of this cake is the crunch from the crumble. It adds a nice texture and gives a nice surprise element to the cake. It is great for breakfast or brunch. Just go ahead and try it.
One thing that you all should probably know is that I am not good at cooking and baking and cleaning. I know you should clean as you go, but I have a serious problem with that. I think I should be apart of some sort of support group.
- • FOR THE CAKE:
- • ¼ cups Butter, Softened
- • 1 cup Sugar
- • 2 whole Eggs
- • 1 cup Sour Cream
- • ¼ cups Milk
- • 2 cups Flour
- • 1-½ teaspoon Baking Powder
- • ½ teaspoons Baking Soda
- • 1 teaspoon Cinnamon
- • ½ teaspoons Salt
- • 1 teaspoon Vanilla Extract
- • ½ teaspoons Almond Extract
- • 1 can Cherry Pie Filling, 21 Ounce Can
- • FOR THE CRUMB TOPPING:
- • 4 Tablespoons Cold Butter, Diced
- • ½ cups Flour
- • ¼ cups Brown Sugar
- • 1 teaspoon Cinnamon
- • ½ cups Chopped Almonds (if Desired)
- Preheat oven to 350 F.
- 1. In a large bowl, mix together the butter, sugar, eggs, sour cream and milk until well incorporated. In a separate bowl, whisk together all the dry ingredients (flour through salt). Then add the dry ingredients into the wet and mix to combine. The batter will be thick. Add the vanilla and almond extracts and mix to combine.
- 2. Using a square 8X8-inch pan, spray it well with baking spray and pour half of the batter into the pan. Use the back of a spoon to spread evenly. Pour the cherry filling on top of the first half of the cake batter. Take the other half of the cake batter and pour on top of the cherry filling. Using the same spoon, spread evenly.
- 3. In a small bowl, combine all of the ingredients for the crumb topping (butter, flour, brown sugar, cinnamon, and, if desired, chopped almonds). Use a fork to combine all of the ingredients until the crumble begins to form. It should start to look like coarse crumbs. Sprinkle the crumbs on top of the cake and bake for 45-50 minutes or until a toothpick is inserted and comes out clean. Allow to cool before serving.