Cherry Crumble Cakes
This is the Cherry Crumble Cakes recipe.
- Prep: 15 min
- Cooking: 25 min
Ingredients
- 2 1/4 cups (560 mL) all-purpose flour
- 3/4 cup (180 mL) sugar
- 3/4 cup (180 mL) firm butter
- 1/2 tsp (2 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- 1/2 cup (125 mL) finely chopped nuts
- 1 egg
- 1 cup (250 mL) plain yogurt
- 2 tsp (10 mL) grated lemon rind or orange rind
- 1 can (19 oz/540 mL) cherry pie filling*
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Preparation
Preheat oven to 350 ºF (180 ºC).
In large bowl, stir together flour and sugar. Cut in butter with pastry blender or two knives until mixture is crumbly; set aside 1/2 cup (125 mL) of the mixture. To remainder add baking powder, baking soda and nuts.
In small bowl, lightly beat egg; stir in yogurt and lemon rind. Add to dry ingredients, all at once, stirring just until moistened. Spread two-thirds of batter over bottom and part way up sides of eight buttered 1 1/2 cups (375 mL) custard cups or 4 1/2 x 1 1/4 inch (11 x 3 cm) foil tart pans.
Spoon cherry pie filling over batter. Drop remaining batter by small spoonfuls over filling. Sprinkle with reserved crumb mixture and place cups on baking sheet.
Bake 25 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes in cups on wire rack. Remove from cups and let cool completely.
Tips
* You can use blueberry, apple or raisin filling instead of cherry pie filling.
