CHERRY CRUMBLE COFFEE CAKE

Prep 30 minutes

| Total 1 hour 30 minutes Serves 8

Enjoy after-dinner coffee and tea with a slice of this crumbly, sweet treat. 2 cups all-purpose flour 2 tsp baking powder

1/2 tsp cardamom

1/2 tsp salt

3/4 cup brown sugar

1/2 cup unsalted butter, at room temperature

2 eggs

1 tsp lemon zest

1 tsp vanilla

1 cup buttermilk

1 1/2 cups pitted and halved fresh cherries

Crumble

1/3 cup all-purpose flour 1/4 cup brown sugar

1/4 cup chopped pecans 1/4 cup cold unsalted butter, cut into cubes

1/2 cup fresh cherries, pitted

1. Preheat oven to 350F. Lightly oil or spray an 8 × 8-in. baking pan.

2. Stir 2 cups flour with baking powder, cardamom and salt in a medium bowl.

3. Beat 3/4 cup brown sugar and 1/2 cup butter in a large bowl, with an electric mixer on medium, until fluffy. Add eggs, 1 at a time, beating well and scraping sides of bowl. Beat in lemon zest and vanilla. Reduce speed and beat in one-third of flour mixture, then half of buttermilk. Repeat additions, ending with flour mixture. Stir in 1 1/2 cups cherries. Scrape batter into pan, smoothing top.

4. Combine 1/3 cup flour with 1/4 cup brown sugar and pecans in a bowl. Add 1/4 cup butter and work in, using your fingers, until crumbly. Sprinkle evenly over batter, then sprinkle with 1/2 cup cherries.

5. Bake in centre of oven until a tester comes out clean, 50 to 55 minutes. Cool in pan on rack for 10 minutes, then turn out onto rack to cool completely.

Nutrition

Calories 478 Protein 8 g Carbohydrates 62 g Fat 23 g Fibre 2 g Sodium 271 mg Excellent source of Folate