Sour Cherry Crumbcake

Rating4.00  Votes1


For the Dough:
1/2 cup whole milk
1/4 cup water, room temperature
3 tablespoons vegetable oil
1 large egg yolk
2 1/4 cups unbleached all-purpose flour
1/3 cup sugar
1/2 teaspoon salt
2 teaspoons bread machine yeast or 1 1/2 teaspoons SAF instant yeast
For the Sour Cherry Layer:
1/2 cup sour cream
1/4 cup sugar
2 tablespoon unbleached all-purpose flour
1/2 teaspoon vanilla extract
Two 16-ounce cans unsweetened, pitted sour cherries, well-drained
For the Crumb Topping:
2/3 cup unbleached all-purpose flour
1/3 cup sugar
1/2 teaspoon ground cinnamon
5 tablespoons butter, chilled, cut into pieces




FOR THE SOUR CHERRY LAYER: Combine all ingredients except cherries in small bowl; whisk until smooth. Cover and refrigerate.

FOR THE CRUMB TOPPING: Combine flour, sugar and cinnamon in small bowl. Add butter and rub in with fingers until mixture resembles coarse crumbs. Cover and refrigerate.

FOR THE DOUGH: Place dough ingredients in bread machine pan in order listed. Program machine for Dough Cycle; press Start.

Oil 9-inch square metal baking pan or 10-inch-diameter pie plate. Using rubber spatula, scrape prepared dough into pan (dough will be soft and sticky, like a thick batter). Using floured fingertips, press dough evenly into pan. Using off-set spatula, gently spread sour cream mixture over dough. Sprinkle cherries over, then sprinkle crumb topping over.

Position oven rack in center of cold oven. Set oven temperature to 375 degrees F. Bake until edges of dough are golden brown and cake tester inserted into center comes out clean, about 35 minutes. Remove from oven; cool 20 minutes. Serve warm.


Active Time: 25 Minutes
Total Time: 2 Hours 20 Minutes
Yield: 8 Servings

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