I haven’t made a foodie confession in a while, so I guess it’s time for a new one. Well, I did mention to a friend the other day that I like Spam, but since he is from Hawaii, where they very wisely love the canned meat, it didn’t really phase him as it would have many other food bloggers 😛
On to the confession. It’s no secret that I used to love Twinkies and Ho-Hos when they were owned by the original company. Now however, they are pretty bad. I’m still mourning and have been blocked from the Hostess site because of my insistence on periodic candlelight vigils lamenting the passing of the REAL Hostess products. One other thing I loved? Those horrid, dry, overly sweet crumb cakes. I can’t recall if they were Hostess or Dolly Madison. All I know is that every couple of months, I had to go to a convenience store and grab a pack. We won’t discuss how I also would buy a Little Debbie Brownies that was topped with fake M&Ms.
But, me being me, when Hostess became “Hostess Wanna Be” (and yes, I’m astute enough to realize they weren’t exactly gourmet in the first place), and they AND Dolly Madison products disappeared, I knew it was time to make my own goodies. I never really got around to the Twinkies and Ho-Hos, but I CAN make a killer crumb cake. Does it taste like theirs? No and this is a good thing lol. The one I make is better. The original recipe is from Food And Wine and while it was good, it was rather plain. I wanted to give it some flavor and I think I succeeded quite nicely.
You know the drill… 🙂
Cherry Browned Butter Crumb Cake
- Crumb Topping-
- 1/2 cup unsalted butter, chilled and sliced thin
- 1/3 cup sugar
- 1/2 teaspoon cinnamon
- 1 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups unsalted butter, room temp
- 2 cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon cardamom
- 1 cup sugar
- 3 eggs
- 1 egg yolk
- 1 tablespoon vanilla extract
- 1/2 cup sour cream
- 1 1/2 cups good quality cherry preserves
- Make your topping first- combine the flour, baking soda, sugar, salt and cinnamon in a medium bowl. Use a pastry blender to cut the chilled butter into the flour mixture until it resembles small crumbs. Then get in there with your fingers and smoosh together the mix between your fingers to heat it up a bit and make larger pieces. Refrigerate while you make the cake batter
- Preheat oven to 350 degrees. Spray a 9 inch springform pan well with baking spray (the kind with both flour and oil in it) and put the pan on a baking sheet. This will protect the bottom of your oven from possible leakage. Put the butter into a medium pot and cook over medium heat until it has turned a golden brown color and has a nutty scent. Do NOT turn away form it as it begins to color as it can go from browned and delicious to burned and garbage very quickly. Pour into a bowl and set in the freezer for 15 minutes.
- In a large bowl, combine the flour, baking powder, salt, cinnamon, nutmeg and cardamom.
- In another bowl (remember, always have someone nearby who has dish duty 😀 ), beat together the butter and the sugar until light and fluffy. Add in the vanilla extract, eggs and egg yolk and beat until well combined.
- Alternating the flour and the sour cream (start and end with the flour mixture) add them to the butter/egg mix. Beat just until combined after each addition.
- Pour half of the batter into the prepared pan. Spread to the edge of the pan. Cover with dollops of the cherry preserves and spread them to within a half an inch of the edge of the batter. Top with the other half of the batter and spread it carefully to the edges. Sprinkle the chilled crumbs over the top of the batter.
- Bake at 350 for 45 -60 minutes or until it is golden brown and a skewer inserted in the middle comes out clean, with a few moist crumbs, but no loose batter.
- Cool on a wire rack, still in the pan. When completely cool, open outside of pan carefully then gently slide a butter knife under the bottom of the cake to loosen it and carefully lift it off of the bottom of the pan and transfer to a plate.
Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.