This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Cherry Streusel Cake
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- #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.
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Nutritional data has not been calculated yet.
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