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Receta Cherry Crumbcake Squares

by Global Cookbook

Ingredientes

2 stk unsalted butter softened 1 1/2 c. sugar 3 x Large eggs 2 tsp vanilla extract 2 1/2 c. unbleached all-purpose flour 2 tsp baking pwdr 3 x egg yolks 1/4 c. lowfat milk or possibly buttermilk

4 c. pitted sour cherries 2 c. unbleached all-purpose flour 1/3 c. sugar 1/3 c. brown sugar 1/2 tsp cinnamon 1/4 tsp nutmeg 1 1/2 stk unsalted butter melted

Direcciones

1. Preheat the oven to 350 degrees. Butter a 10- by 15-inch jelly roll pan and line the bottom with a sheet of parchment or possibly waxed paper.
2. In a large mixer bowl, beat the butter and sugar till soft and light. Add in the Large eggs one at a time, beating well between each addition. Beat in the vanilla. Sift together the flour and baking pwdr and stir into the batter in three additions, alternating with the yolks and lowfat milk, beginning and ending with the flour.
3. Spread the batter proportionately in the prepared pan. Scatter the cherries proportionately over the batter, pressing them in gently.
4. For the crumbs, mix the flour, sugars, cinnamon and nutmeg in a bowl. Heat the butter and stir it in proportionately. Rub the mix to coarse crumbs by hand. Scatter the crumbs over the berries as proportionately as possible.
5. Bake the cake about 40 min till batter is hard and crumbs are well colored. Cold the cake in the pan on a rack. Cut the cooled cake into twenty four 3-inch squares. Remove the squares from the pan to a platter.
6. This recipe yields 24 servings.

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