Cherry Crumb Cake I
A delicious cherry crumb cake featuring a sweet cherry filling topped with buttery, crumbly streusel. Perfect for dessert or coffee gatherings, appealing to fruit and dessert lovers.
Ingredients
Instructions
- Mix flour and sugar with baking powder and salt.
- Cut in the butter, then add the egg and mix to form crumbs.
- Place half of the crumbs into a sheet cake pan.
- Pour the can of cherry pie filling over the crumbs.
- Sprinkle the remaining crumbs on top.
- Bake at 350 degrees Fahrenheit for 30-35 minutes.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. If fresh cherries are in season, you can substitute them for the canned cherry pie filling by pitting and cooking them down with sugar and a bit of cornstarch to create a similar consistency. To prevent the cake from being too sweet, reduce the sugar slightly if desired.
Serving Suggestions
Serve Cherry Crumb Cake warm or at room temperature, possibly with a dusting of powdered sugar on top. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. For a delightful brunch, consider serving it alongside coffee or tea, and browse more American recipes for complementary dishes.
Storage & Reheating
Store any leftover Cherry Crumb Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, place individual pieces in the microwave for about 15-20 seconds, or warm in an oven at 350 degrees Fahrenheit for 10 minutes, ensuring it retains its crumbly texture.
Nutrition & Diet Analysis (per serving)
Each serving of Cherry Crumb Cake I contains roughly 305 calories, with 6g protein, 62g carbohydrates, and 4g fat. It is a good source of calcium (14% of the Daily Value), protein (12% of the Daily Value), and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 1108mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen cherries instead of cherry pie filling?
Yes, frozen cherries can be used as a substitute for cherry pie filling. Thaw and drain the cherries, then mix them with sugar and a little cornstarch to create a filling similar to the canned version. This will provide a fresher taste in your crumb cake.
How can I make this recipe gluten-free?
To make this Cherry Crumb Cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the baking powder is also gluten-free. The texture may vary slightly, but it will still be delicious.
What can I do if my crumbs are too wet?
If your crumbs appear too wet, try adding a little more flour, a tablespoon at a time, until the mixture becomes crumbly. It's important to achieve the right crumb texture for a successful topping that crisps up nicely while baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).