Ingredients Jump to Instructions ↓

  1. 2 Unsalted butter - softened

  2. 1 1/2 cups 297g / 10oz Sugar

  3. 3 Eggs

  4. 2 teaspoons 10ml Vanilla extract

  5. 2 1/2 cups 156g / 5 1/2oz Unbleached all-purpose flour

  6. 2 teaspoons 10ml Baking powder

  7. 3 Egg yolks

  8. 1/4 cup 59ml Milk or buttermilk

  9. 4 cups 250g / 8.8oz Pitted sour cherries Crumb Topping

  10. 2 cups 125g / 4.4oz Unbleached all-purpose flour

  11. 1/3 cup 65g / 2 1/3oz Sugar

  12. 1/3 cup 53g / 1.9oz Brown sugar

  13. 1/2 teaspoon 2 1/2ml Cinnamon

  14. 1/4 teaspoon 1 1/3ml Nutmeg

  15. 1 1/2 Unsalted butter - melted

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. This recipe yields 24 servings.


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