Ingredients
- • 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)
Instructions
- 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.