Cherry Breakfast Cake

By slmorgan13

Ingredients

• Ingredients:
• 4-1/2 * 4-1/2 cups flour
• 1-1/2 * 1-1/2 cups firmly packed brown sugar
• 1 * 1 teaspoon salt
• 3 * 3 sticks (12 ounces) unsalted butter, melted
• 1 * 1 large egg
• 1/2 * 1/2 cup buttermilk
• 1/2 * 1/2 cup granulated sugar
• 2 * 2 teaspoons baking powder
• Two * Two 10-ounce bags frozen cherries, thawed and drained
• Make it your own
• Replace the cherries with your favorite fruit.

Details

Servings 12
Adapted from rachaelraymag.com

Preparation

Step 1

* Prep 15 min (plus chilling) Bake 40 min


Directions:

1.

Preheat the oven to 350°. Grease a 9-by-13-inch baking dish. In a medium bowl, using your fingers, combine 3 cups flour, the brown sugar and 1/2 teaspoon salt. Mix in all but 2 tablespoons butter until large crumbs form; set aside. In a small bowl, whisk together the remaining 2 tablespoons butter, the egg and the buttermilk.
2.

In a medium bowl, stir together the remaining 1 1/2 cups flour, the granulated sugar, baking powder and remaining 1/2 teaspoon salt. Add the egg mixture and stir to form a thick, smooth batter. Fold about a third of the reserved crumb mixture into the batter; spread evenly into the prepared baking dish.
3.

Scatter the cherries over the batter; sprinkle the remaining crumb mixture on top. Bake the cake until golden brown, 35 to 40 minutes. Transfer to a rack to cool for about 20 minutes before serving.