The best delicious Black Forest Crumb Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Black Forest Crumb Cake recipe today!
Hello my friends, this Black Forest Crumb Cake recipe will not disappoint, I promise! Made with simple ingredients, our Black Forest Crumb Cake is amazingly delicious, and addictive, everyone will be asking for more Black Forest Crumb Cake.
What Makes This Black Forest Crumb Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Black Forest Crumb Cake.
Ready to make this Black Forest Crumb Cake Recipe? Let’s do it!
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=== FOR CRUMB TOPPING ===
1/4 c All-purpose flour
1/4 c Dutch-process cocoa powder
(such as Hershey’s European
-Style or
Droste)
1/4 ts Ground cinnamon
1/2 c Brown sugar -; (packed)
5 tb Cold butter
1/3 c Coarsely chopped slivered
-almonds
=== FOR CAKE ===
2 1/4 c All-purpose flour
3/4 c Granulated sugar
1/4 c Dutch-process cocoa powder
2 ts Baking powder
1/2 ts Ground cinnamon
1/2 ts Salt
2 Eggs
1/4 c Butter -; (1/2 stick)
1 Bag Frozen (no sugar added)
-sweet cherries; (12 oz)
-thawed
Heavy cream
1/2 ts Almond extract
1 1/4 c Chocolate minichips
Powdered sugar
To prepare topping: Stir together flour, cocoa powder and cinnamon.
Use a pastry blender to mix in brown sugar. Cut in cold butter until
mixture is made up of medium crumbs about the size of peas. Stir in
almonds; refrigerate topping while preparing cake. To prepare cake:
Grease bottom of an 8- or 9-inch square disposable pan; place in a
larger pan or on a baking sheet. Set aside. Preheat oven to 350
degrees. In large bowl of an electric mixer, stir together flour,
sugar, cocoa powder, baking powder, cinnamon and salt. Briefly beat
in eggs and butter; mixture will be crumbly. Drain liquid from
cherries into a measuring cup; add enough cream to make 3/4 cup
liquid. Beat liquid into cake mixture. Add extract; continue to beat
at medium speed until batter is smooth and light. Stir in cherries and
minichips. Spread batter evenly in prepared pan; smooth top. Sprinkle
with crumb mixture. Bake about 35 minutes. (Test for doneness with
wooden pick in center of cake.) Let cool completely in pan. Just
before giving or serving, dust with sifted powdered sugar. Yield: 1
cake.
To make ahead: Chill, then freeze. Thaw, still covered, in
refrigerator. There is a simple cake (that we are always delighted to
see at church carry-ins and neighborhood potlucks) made with a cake
mix and a can of pie filling. Elinor Klivans’ chocolate cherry buckle
(“Bake and Freeze Desserts,” Morrow, 1994), is an elaborate,
five-step dessert using the same flavor combination. Our recipe
strikes a happy medium between the ordinary and the ornate. Be sure
to thaw the cherries in a bowl before starting the recipe, at least 2
hours at room temperature or overnight in the refrigerator.
Yields
1 servings
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