| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cklive18, Pdate |
1 |
servings |
INGREDIENTS
| 2 |
|
Sticks unsalted butter; softened |
| 1 1/2 |
c |
Sugar |
| 3 |
|
Eggs |
| 2 |
ts |
Vanilla extract |
| 2 1/2 |
c |
Unbleached; all-purpose flour |
| 2 |
ts |
Baking powder |
| 3 |
|
Egg yolks |
| 1/4 |
c |
Milk or buttermilk |
| 4 |
c |
Pitted sour cherries |
| 2 |
c |
Unbleached; all-purpose flour |
| 1/3 |
c |
Sugar |
| 1/3 |
c |
Brown sugar |
| 1/2 |
ts |
Cinnamon |
| 1/4 |
ts |
Nutmeg |
| 1 1/2 |
|
Sticks unsalted butter; melted |
INSTRUCTIONS
CAKE BATTER
CRUMB TOPPING
Preheat the oven to 350 degrees. Butter a 10 by 15-inch jelly roll
pan and line the bottom with a sheet of parchment or waxed paper.
In a large mixer bowl, beat the butter and sugar until soft and
light. Add the eggs one at a time, beating well between each
addition. Beat in the vanilla. Sift together the flour and baking
powder and stir into the batter in three additions, alternating with
the yolks and milk, beginning and ending with the flour. Spread the
batter evenly in the prepared pan. Scatter the cherries evenly over
the batter, pressing them in gently.
For the crumbs, mix the flour, sugars, cinnamon and nutmeg in a bowl.
Melt the butter and stir it in evenly. Rub the mixture to coarse
crumbs by hand. Scatter the crumbs over the berries as evenly as
possible. Bake the cake about 40 minutes until batter is firm and
crumbs are well colored. Cool the cake in the pan on a rack. Cut the
cooled cake into twenty four 3-inch squares. Remove the squares from
the pan to a platter.
Converted by MC_Buster.
Per serving: 5167 Calories (kcal); 353g Total Fat; (59% calories from
fat); 34g Protein; 497g Carbohydrate; 2068mg Cholesterol; 1248mg
Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 5
Fruit; 68 Fat; 28 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9354
Converted by MM_Buster v2.0n.
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