If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Cherry Streusel Cake
- add review
- #41316
Finally, a delicious compromise between cake and pie. Crumbly streusel topping, sprinkled onto layers of cake batter and cherry pie filling, puts the finishing touch on this absolutely lush dessert.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
Cake
1 cup butter, at room temperature
1 1/3 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon juice
2 eggs, lightly beaten
1 cup sour cream
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup sugar
1 can (21 ounce size) cherry pie filling
1/3 cup chopped pecans
1/2 teaspoon ground cinnamon
Streusel Topping
1/2 cup all-purpose flour
4 tablespoons butter, at room temperature
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
directions
Preheat the oven to 350 degrees F.
Combine the first measure of sugar, vanilla, and lemon juice in a bowl. Mix well. Add the eggs and mix well. Stir in the sour cream.
Sift the flour, baking powder, baking soda, and salt together into a bowl. Add the flour mixture to the egg mixture and mix well.
In another bowl, combine the remaining sugar, pie filling, pecans, and cinnamon. Mix well.
Spread half of the cake batter into a 9x13x2 baking dish. Spoon the cherry filling evenly over the top. Spread the remaining cake batter over the top, covering the cherry layer completely.
Combine the topping ingredients in a bowl with a pastry cutter. Mix until it is crumbly. Sprinkle the topping evenly over the cake batter.
Place the baking dish in the oven and bake at 350 degrees F for 45 minutes.
Serve the cherry streusel cake warm. Refrigerate any leftovers.
added by
nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
reviews & comments