Sour Cherry Buckle
Serves 12
Prep time: 15 min.
Cooking: 50 min.
Ingredients
• ½ cup (125 mL) unsalted butter, softened
• ? cup (150 mL) granulated sugar
• 2 eggs
• 1 tsp (5 mL) vanilla
• 1? cups (325 mL) all-purpose flour
• 1½ tsp (7 mL) baking powder
• ¼ tsp (1 mL) salt
• ? cup (75 mL) milk
• 1½ cups (375 mL) drained pitted sour cherries
Filling
• 1½ cups (375 mL) drained pitted sour cherries
• ¼ cup (60 mL) granulated sugar
Topping
• ½ cup (125 mL) all-purpose flour
• ¼ cup (60 mL) granulated sugar
• ¼ tsp (1 mL) cinnamon
• Pinch salt
• ¼ cup (60 mL) unsalted butter
Preparation (topping):
1. In bowl, stir together flour, sugar, cinnamon and salt. Using fingers, rub in butter, squeezing to form clumps. Set aside.
2. In large bowl, beat butter with granulated sugar; beat in eggs, 1 at a time. Beat in vanilla.
3. In separate bowl, whisk together flour, baking powder and salt; stir into butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk. Fold in sour cherries. Spread in 9-inch (2.5 L) square metal cake pan.
Preparation (filling)
1. Toss sour cherries with sugar; spread over batter. Sprinkle with topping.
2. Bake in 375°F (190°C) oven until tester inserted in centre of cake comes out clean, 50 to 60 minutes. Let cool on rack.
