Honey Cherry Crumble Cake
Equipment
- 7 inch/ 18 cm spring form pan
Ingredients
For the Cherry Layer:
- 7 oz cherries, pitted and halved (250 g)
- 1 tbs honey, (20 g)
For the Crumb Layer:
- ½ cup spelt flour, (60 g)
- 3 tbs coconut flour, (20 g)
- ¼ cup butter, cold (60 g)
- ½ cup brown sugar, (100 g)
- 1 tbs honey, (20 g)
For the Cake Layer:
- 1 cup all purpose flour, (120 g)
- ⅔ cup spelt flour, (80 g)
- ¾ cup brown sugar, (150 g)
- ½ cup milk, (120 ml)
- 1 egg
- ¼ cup butter, melted (60 g)
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
Instructions
Cherry Layer:
- In a bow mix cherries and hone. Set aside.
Crumb Layer:
- Cut the butter into small cubes.
- Combine all ingredients in a bowl and work them with a potato masher or just your hands, until the mixture resembles crumbs. Set aside.
Cake Layer:
- Line a 7-8 inch (18-20 cspring form pan with a circle of baking paper. Grease well the inside of the pan and the paper.
- In a medium bowl combine all purpose flour, spelt flour, sugar and baking powder. Stir to blend and set aside.
- In a large mixing bowl combine butter (slightly cooleand egg. Using an electric mixer beat them at medium speed for 1-2 minutes or until slightly foamy. Add milk, vanilla and almond extract and beat shortly, until combined. With the mixer at low speed gradually add the dry ingredients. Mix until just absorbed.
- Transfer the batter into the prepared pan. Evenly distribute the cherries on top. Cover with the crumb layer.
- Bake for 40-50 minutes or until the top is light brown and a toothpick inserted in the centre comes out clean.
- Let cool for at least 30 minutes before serving. Keep leftovers in the fridge.
Notes
Recipe adapted from Sally's Baking Addiction Cookbook
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