For some reason, my middle gingersnap got it in her head that she wanted cherry muffins. Fresh cherries. She kept asking for them for a couple weeks and was with me at the store when she spotted some. Fresh cherries, that is. We brought them home and I suggested we make cherry chocolate muffins. Nope. She just wanted cherry. (I'm still working through that one with her) We ended up agreeing that a cherry cake sounded nice.
I consulted a few different recipes and this is what we came up with. It was very much like a moist coffee cake topped with cherries. The crumb topping is an added treat and, although it doesn't need the cream, who doesn't like a dollop of whipped cream to finish things off?
1 cup flour
2 tsp baking powder
1/2 tsp cinnamon
1/3 cup sugar
4 Tbsp milk
6 Tbsp butter, melted
1-2 cups pitted cherries, halved
1/3 cup flour
1/3 cup sugar
1/4 tsp cinnamon
3 Tbsp cold butter, cut into small chunks
Preheat oven to 350. Grease and flour a round cake pan.
Sift the flour, baking powder, cinnamon and sugar into a bowl. Make a well in the center and add the egg, milk and melted butter. Combine with a whisk. Beat well to make a thick, smooth mixture. Spoon into the pan and spread evenly.
Scatter the cherries over the batter and gently press them in. It's okay if they're touching or overlapping a little. They'll shrink as they bake.
To make the topping, put all ingredients into a medium bowl. Using two knives or a pastry cutter, cut in butter until mixture begins to form a crumbly texture. Scatter the topping evenly over the cherries.
Bake for 30-35 minutes or until a toothpick comes out of the middle clean. Let cool completely in pan. Top with a little powdered sugar or whipped cream for an extra treat. It tastes best on a sunny day shared with someone you love.