Author Notes
This is my version of a cake my mother used to make with canned cherries. —MES
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Ingredients
-
1/4 cup
warm water
-
1 tablespoon
dry yeast
-
1/2 cup
sugar
-
1/2 cup
warm milk
-
1/4 cup
vegetable oil
-
2 1/2 cups
flour
-
pinch
salt
-
2 cups
pitted, halved cherries
-
1/3 cup
flour
-
1/4 cup
sugar
-
4 tablespoons
butter, melted
Directions
-
Proof yeast in warm water with pinch of sugar. Let stand 10 minutes
-
Combine milk sugar, oil, egg and salt. Add yeast and flour. Beat well until batter is smooth.
-
Grease 9 inch springform pan and spread batter in it, cover with plastic and let rest about 30 min. until rises slightly. Preheat oven to 400 degrees.
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Make crumb topping: combine melted butter, flour and sugar.
-
When batter has risen slightly, spread cherries over it. Top with crumb topping and bake 40-45 min. until slightly colored and cake tester comes out clean. Cool in pan
-
Glaze: 1/2 C confectioners' sugar + 1/2T milk. Drizzle over cooled cake.
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