Black Forest Crumb Cake
"WOW! Here's a winner for you. This is simply scrumptious."
- Ready In:
- 55mins
- Ingredients:
- 19
- Serves:
-
6-8
ingredients
-
CRUMB TOPPING
- 1⁄4 cup all-purpose flour
- 1⁄4 cup cocoa powder, Dutch-process (such as Hershey's European Style or Droste)
- 1⁄4 teaspoon cinnamon, ground
- 1⁄2 cup brown sugar, firmly packed
- 5 tablespoons butter, cold
- 1⁄3 cup almonds, slivered, coarsely chopped
-
CAKE
- 2 1⁄4 cups all-purpose flour
- 3⁄4 cup granulated sugar
- 1⁄4 cup cocoa powder, Dutch-process
- 2 teaspoons baking powder
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon salt
- 2 large eggs
- 1⁄4 cup butter
- 12 ounces frozen cherries, thawed (no sugar added)
- 1⁄4 cup heavy cream
- 1⁄2 teaspoon almond extract
- 1 1⁄4 cups chocolate, minichips
- powdered sugar
directions
- Preheat oven to 350°.
- CRUMB TOPPING: Stir together flour, cocoa powder and cinnamon. Use a pastry blender to mix in brown sugar. Cut in cold butter until mixture is made up of medium crumbs about the size of peas. Stir in almonds; refrigerate topping while preparing cake.
- CAKE: Grease bottom of an 8 or 9-inch square disposable pan; place in a larger pan or on a baking sheet. Set aside.
- In large bowl of an electric mixer, stir together flour, sugar, cocoa powder, baking powder, cinnamon and salt. Briefly beat in eggs and butter; mixture will be crumbly.
- Drain liquid from cherries into a measuring cup; add enough cream to make 3/4 cup liquid. Beat liquid into cake mixture. Add extract; continue to beat at medium speed until batter is smooth and light. Stir in cherries and minichips.
- Spread batter evenly in prepared pan; smooth top. Sprinkle with crumb mixture.
- Bake about 35 minutes. (Test for doneness with wooden pick in center of cake.)
- Let cool completely in pan. Just before serving, dust with sifted powdered sugar.
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Reviews
-
This cake was good, however, I could not get the middle of the cake to bake until firm. I finally took it out of the oven because the outside of the cake was getting to the point of being overdone. What we did eat turned out well, though. Perhaps I will try it again at a higher temperature. Thanks.
RECIPE SUBMITTED BY
I am of Italian heritage and a native of New Orleans, so exceptional food is in the blood! We New Orleanians are very passionate about our food. Katrina is responsible for us relocating to San Antonio, Texas. We are caring for my elderly parents and needed a new business that did not take us out of the home fulltime. So, we started a catering business! It's going quite well so far.
