Tuesday, August 28, 2012

Cherry Crumb Cake

I had come across a recipe for Raspberry Crumb Cake in Woman's World magazine, but the raspberries, unfortunately, were not on sale that week. The cherries were!!! So I used the same recipe, but substituted the raspberries with cherries and voila! An awesome dessert!!

Weight Watchers friends..9 servings in this dish, 7 pts for a slice. Can always divide on your calculator to figure out how to cut your dessert to make it even less :)

Cherry Crumb Cake



1 3/4 cups yellow cake mix (from 15.25 oz pkg)
1/3 cup sour cream
2 tbsp all purpose flour
2 Tbsp oil
1 egg
3/4 cup sliced cherries


1/2 cup sugar
1/3 cup sliced almonds
3 Tbsp all purpose flour
3 Tbsp butter or margarine, at room temp
Fresh cherries, sliced and mint leaves, optional


Preheat oven to 350F (325F for dark or nonstick pan) Coat bottom and sides of 8" or 9" square pan with baking spray with flour.

In large bowl, beat all cake ingredients, except cherries, with 2 Tbs water on low speed 30 seconds. Beat on medium 2 minutes, scraping bowl occasionally. Spread in pan. Place cherries on top of batter.

In small bowl, stir topping ingredients until well mixed. Sprinkle evenly over batter and cherries. Bake 28-38 minutes or until toothpick inserted into center comes out clean. Cool at least 30 minutes before serving. If desired, garnish with cherries and mint.

Final Photo taken by Me :)

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