I have a habit. The bad kind. Early in the morning I browse through the magical land of food blogs before I've even eaten breakfast. I would not recommend this. It's like grocery shopping on an empty stomach.

I have to make this.

And that.

Ooohh this looks good.

I could eat a whole vat of that.

A couple minutes in and my stomach starts protesting rather loudly. I don't blame it. All the teasing sugar, butter, fruit and chocolate is enough to drive anyone crazy. If I were a little more insane you might find me frantically licking my lap top screen, urgently seeking out some semblance of flavour besides pixels and dust. Alas I do have that important social skill called composure on my good days. It serves me well.

So when I wandered onto my blog buddy, Kristan's post on Crumb Coffee Cake I knew what my stomach was really trying to say. Yes I can translate those uncertain groans and gurgles. Bake it. Bake it now!

So I did, but if you're wondering if I had it for breakfast that would be a no. Cherry Crumb Coffee Cake for lunch. Cherry Crumb Coffee Cake

Source: Adapted from Confessions of a Cookbook Queen's Crumb Coffee Cake.

1/2 cup butter, room temperature 1 cup granulated sugar 2 eggs 1 tsp vanilla extract 1 cup sour cream 2 cup flour 1/2 tsp baking soda 1/2 tsp salt 1 tsp baking powder 1/4 cup thick cherry jam

2 1/2 cup flour 1 1/4 cup granulated sugar 1/2 tsp salt 1 1/2 tsp cinnamon 1 cup butter melted 1 tsp vanilla extract 3/4 tsp almond extract Printer-Friendly Version

Preheat the oven to 350 and position a rack in the middle. Grease a 9 x 13 pan generously and set it aside.

In a large mixing bowl with an electric mixer cream together the butter and sugar until light and fluffy. Add the eggs one at a time and beat between additions then mix in the vanilla and sour cream.

In a medium sized bowl whisk together he flour, baking soda, salt and baking powder then add it to the butter and sour cream mixture, making sure to mix it until evenly combined.

For the crumbs, whisk together the flour, sugar, salt and cinnamon. Add the vanilla and almond extracts to the melted butter then pour it over the flour mixture and mix until all the butter is absorbed and it resembles course crumbs.

Pour the batter into the greased baking pan. Drop spoonfuls of cherry jam onto the batter then run a knife through it to distribute the jam evenly through the cake. Sprinkle the crumb mixture over the top until the batter is completely covered. Bake for 30 - 35 minutes or until a toothpick inserted into the center comes out clean. Cool it on a wire rack and enjoy!

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