11 March 2008

Cherries and crumbles cake

As I said the other day, baking and cleaning have been the bulk of my nesting in the last few weeks (not counting the weekends patio project). I had found a recipe for a sour cream & cherry bundt cake in Martha Stewart's Baking Handbook that I really wanted to try. But I accidentally returned it to the library before I wrote it down. Woops! So, how happy was I when I stumbled across the "big crumb coffee cake" from Smitten Kitchen. Here I had a sour cream cake with fruit filling and a wonderful mound of crumbly goodness on the top. So, combining the two ideas in my head, I made the perfect dessert for dinner with friends last night. I used the Smitten Kitchen recipe for the cake, poured it into my bundt pan, topped it with some of the yummy cherries that I canned last fall, and then smothered the whole thing in a thick layer of crumbles.


When I flipped it out on the the plate to cool, I was so enamored with the crisp bundt shape and the jagged, crumbly bottom. After it cooled I sprinkled the top with powdered sugar. Yum! It was a big hit and definitely one to keep in the files for future gatherings. A few changes I would make in the future: adding pecans and maybe oatmeal to the crumble, a little bit more cherries next time, and perhaps a lemon glaze over the whole thing. Mmmm...

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