It’s that time of the month my dear foodie friends when the #FoodieMamas come back and share an epic round up of amazing recipes all with one ingredient in common… and this month, Emily from The Best of This Life chose cherries!
What a fantastic fruit, don’t you think? I love cherries and bought a big ol’ bag of them to make this recipe. It turns out I still have half a bag left so that means I get to create something else using these little rubies. #SuperExcited
Today though, I thought I would make something perfect along side an afternoon cup of coffee or tea. With the beautiful weather we’ve been having this week, the thought of grabbing a slice and sitting on the patio with an iced coffee while Hazel sleeps seems to be the ‘thing’. And really… I’m not complaining. I love spending as much time outdoors as I can. Who’s with me?
Cherry Crumb Cake
- 2 cup cherries, pitted
- 3/4 cup white sugar
- 1/2 cup butter, divided
- 1 egg
- 1 cup 2% milk
- 2 cup + 1/4 cup flour
- 2 tsp flour
- 1/2 tsp salt
- 1/2 cup brown sugar
- 2 tsp cinnamon, divided
- 1/2 tsp nutmeg
- Preheat the oven to 375 degrees.
- In a mixer with the paddle attachment (or with a hand mixer) on medium-high speed, cream 1/4 cup of butter and the white sugar until light and fluffy.
- Add the egg and continue mixing well.
- Add the milk and mix until everything is well combined.
- In a medium bowl sift 2 cups of flour, and stir in the salt, nutmeg and 1 tsp of cinnamon.
- With the mixer on low, slowly incorporate the flour mixture into the wet ingredients. Do not over mix.
- Once mixed, stir in the cherries. Pour into a greased 9-inch spring form tin. Use the back of a spoon to push the cake to the sides and evening out the top.
- In a small bowl add the remaining flour, cinnamon and brown sugar. Using a pastry knife or two butter knives cut in the 1/4 cup of butter until you get a corase consistency… think chunky sand.
- Add the crumble to the top of the cake, and place in the oven to bake for about 35-40 minutes, or until a toothpick come out clean.
- When cooling, keep in the tin for the first 15 minutes on a wire rack. Remove the sides and cool another 10 minutes before lifting off the bottom.
- Serve with a cup of coffee or tea, and maybe a HUGE scoop of french vanilla ice-cream!
Now doesn’t that sound like the perfect afternoon?
I always think it’s important to take some time through out the day for yourself to refocus, brush off anything that may be bothering you, and to enjoy a moment. This cake makes it just that more enjoyable!
But we are not done yet! Oh no! My awesome fellow FoodieMamas are here sharing their amazing cherry recipes! How perfect for May!
As I said Emily from The Best of This Life chose cherries.
She decided to create Gluten-Free Cherry Crumble Pie.
Next up we have Chrissie from The Busy Baker! She turned cherries into fantastic Cheesecake Cherry Popsicles!
We have a newbie to the #FoodieMamas! Welcome Trish creator of Rhubarbians. She created this amazing Cherry Vanilla Skillet Baked Oatmeal.
Deepkia from Easy Baby Meals shares her amazing Cherry Ice Slush as a refreshing twist on this little ruby!
Manu from Cooking Curries created a delicious Cherry Thyme Puff Pastry Hand Pie that will have you asking for “One more!”.
The creator of Home and Plate, Ali, made cherries into a savoury dish with this Cherry Almond Moroccan Inspired Couscous!
Thank you for stopping in today! I know there are still so many delicious and amazing ways to use cherries but I think the #FoodieMamas did nothing but a stellar job creating the perfect round up for the month of May! Have a great Sunday and chat soon!