The Cherry Crumble Cake, delicious, rich in fruit, simple and quick to prepare. An irresistible delicacy, with very few ingredients.
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 40 Minutes
- Portions: 6/8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup butter
- 1 egg (medium)
- 4 cups cherries (pitted)
- 3 tbsp sugar
- to taste brown sugar
- to taste butter (for greasing the pan)
- to taste all-purpose flour (for greasing the pan)
Steps
To prepare the shortcrust pastry, knead the flour with sugar, butter, and the egg. You should get a slightly soft and smooth dough, wrap it in plastic wrap and put it in the refrigerator for at least half an hour.
Meanwhile, wash, remove the stem and pit the cherries. Put them in a bowl, add 3 tablespoons of sugar, mix and let them macerate for about half an hour. Adjust the sugar according to taste: if the cherries are particularly sweet, you can use less, if they are not very flavorful, you might want to add a little more sugar.
Remove the shortcrust pastry from the fridge, divide it into two parts. Roll out the first with a rolling pin on a floured surface and cover a previously greased and floured 8×8 inch (20×20 cm) pan. Make sure to make the edges quite high, otherwise, the cherry filling may spill out.
Now put the cherry mixture into the shortcrust pastry shell.
Break the remaining shortcrust pastry into pieces, covering the entire cake. You can make the pieces bigger or smaller according to your preference. Sprinkle with brown sugar.
Bake at 350°F (180°C) for about 35-40 minutes, placing the pan on the second rack from the bottom of the oven. Occasionally check the baking time, as it varies depending on the oven. Sprinkle the surface with powdered sugar once baked.
Tips and Advice
If you enjoyed the Cherry Crumble Cake, also try the Upside-Down Cheesecake with Custard, Cherries, and Peach Jelly
