Some evenings, when the tedium of the week has just begun, I crave the warmth and simplicity of a homemade baked good. Baking allows me to focus on sifting flour or measuring vanilla or whisking eggs rather than to-do lists and work projects. Baking stills my racing mind with tasty tangible results.
Since I hadn't tested a new recipe in a few weeks, I felt especially eager to try something innovative. So, last night, I looted my cupboard and fridge to discover that I had all of the ingredients for a "Cherry Crumb Cake."
Though the Bing cherries weren't quite at the peak of their flavorful ripeness, in a few more months, this cake will be even more scrumptious than it already was. For now, this shall be a perfect mid-week breakfast treat with a cup of coffee.
Cherry Crumb Cake:
Makes one 9-inch tube cake. Adapted from Martha Stewart's Baking Handbook.
- 1/2 cup unsalted butter, room temperature, plus more for pan
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 1 cup non-fat plain Greek yogurt
- 1 cup pitted Bing cherries(be careful to remove all pits--save your chompers the unpleasantness of discovering a pit!)
- 1 cup Streusel (recipe below)
- milk glaze (recipe below)
- Preheat oven to 350 degrees. Butter a 9-inch tube pan; set aside. In a medium bowl, sift together flour, baking powder, baking soda, cinnamon and salt; set aside.
- In the bowl of an electric mixer, beat the butter, sugar, eggs, almond extract and vanilla on medium speed until light and fluffy, 2 to 3 minutes. Add the flour mixture in three parts, alternating with the yogurt and beginning and ending with the flour. Beat until just combined, scraping down the sides of the bowl as needed.
- Spoon about half the batter into the prepared pan. Arrange the cherries in a single layer on top of the batter; avoid placing any cherries against the pan's edge, as they may stick or burn if not fully encased in batter. Top with the remaining batter, making sure it is evenly distributed, and smooth with an offset spatula. Sprinkle streusel evenly over the top of the batter.
- Bake until cake is golden brown and springs back when touched, 40 to 45 minutes. Transfer pan to a wire rack set over a rimmed baking sheet lined with parchment paper, and let cake cool 10 to 15 minutes. Invert cake onto rack, then re-invert (so streusel side is up), and let cool completely. Spoon glaze over the cake, letting it drip down sides. Let cake sit until glaze is set, about 5 minutes, before serving. Cake can be kept at room temperature, wrapped well in plastic, for up to 4 days.
- 1 cup all-purpose flour
- 1/2 cup packed light-brown sugar
- 1 teaspoons ground cinnamon
- 1/4 teaspoon coarse salt
- 6 tablespoons cup unsalted butter, room temperature
- In a medium bowl, combine flour, sugar, cinnamon, and salt; cut in butter using a pastry blender, until large, moist clumps form. Streusel can be refrigerated in an airtight container for up to 2 weeks.
Makes enough for one 9-inch tube cake
- 1 cup confectioners' sugar, sifted
- 2 tablespoons milk
- In a medium bowl, whisk together the confectioners' sugar and milk until completely smooth. Immediately drizzle glaze over cake.