Cherry Crumb Cake

20 Jul

Hello all you cake eaters out there,

here comes a recipe for a cherry cake that is super fast and doesn’t require much besides the cherries. It makes a flat cake the size of a baking sheet, which would feed a crowd – I quartered it and used a small round pan, and it made 6 generous servings. The recipe comes from a German book called Das Backbuch, published in Leipzig in 1967 (yeeeeeeees, really). Anyhoodle, please try this recipe, because it is cherry season after all and isn’t cherry cake the best way to make use of them? So here we go.

For the crust, combine

2 cups flour
2 tsps. baking powder
3/4 cup cold butter, cut into cubes
1/2 cup sugar
pinch of salt
2 eggs
vanilla to taste

in a bowl and knead very quickly into a crumbly ball of dough. If it is too dry and won’t mix, add 2-3 tbsps. milk. Wrap the ball in plastic and put it into the fridge until you need it.

For the filling, wash and pit
approx. 7 cups cherries (I used sour cherries)
and put aside.

Place the crust on your greased baking sheet and distribute it carefully, using your hands or a rolling pin, until the sheet is covered with an even layer of dough (this might take a while, and be sticky). Cover the crust with the cherries and sprinkle

3 tbsps. cinnamon-sugar-mix

onto the cherries.

Preheat your oven to 375°F.

For the crumbs, combine

3/4 cup flour
1/2 cup sugar
1/2 cup cold butter, cut into cubes
pinch of salt

and knead until crumbly. Distribute the crumbs on the cake.

Bake for approx. 40 mins. until the cherries are bubbly and the crumbs are lightly brown. Let cool before serving. Enjoy!

I wonder whether the recipe would work with berries, or maybe apricots or peaches. Or plums?

Eat well, people!
xoxo, F.

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