No Tea After 12 // Brown Butter Cherry Almond Crumb Cake

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Brown Butter Cherry Almond Crumb Cake

posted in, Cakes on Sunday, June 13, 2010

I know what you're thinking. Audrey, another cake? Well, this is a cake with a purpose. Some very important TV people came over this weekend to film me blogging, so of course I made cake. Cake is welcoming food for people who come into your home. (More on this subject later). Other good reasons aside, it usually only takes about one week of heat before I start to crave cherries. I'm sure it has something to do with the many summers I spent as a young girl at my Grandfathers cottage eating cherries with what we called "fruit dip" which was some sort of retro combination of sour cream and marshmallow fluff, remember that stuff?? I haven't seen it for years.

Anyway, these gorgeous looking cherries were just sitting there at the market, looking up at me, willing me to take them home. Being totally honest though, I had no plans for them before I brought them home. And I don't have a recipe for "fruit dip" so I went onto Plan B. At the time, I had no idea I would have important guests and I was wavering between clafoutis and cake. But it was easy once I found out there would be cameras, the cake won. Cake always wins. Although I do have some cherries leftover so there may be a clafoutis comin' up soon too. And if anyone happens to remember this fruit dip too then please, I implore you to send me the recipe.

This cake, a cross between a traditional dessert cake and a coffee cake, this is supremely easy to put together and would make any receiver very very happy indeed. Upon reflection, it is similar to this wonderful banana cake, but I feel this cherry cake would be happier with a large spoonful of ice cream or even custard upon serving and thus it may be slightly more appropriate for dessert.

Adapted from a recipe from Martha Stewart, the original recipe was missing two things I desperately wanted to include; brown butter and almonds. I've never actually made anything with brown butter before, and had been wanting to incorporate it into something sweet. So as the crumb topping was made with melted butter this seemed the perfect opportunity...use it or lose it sistah! Did you know that when you brown butter it takes on a beautifully nutty and slightly salty character that adds a mouth-watering flavour to your food? Its the kind of flavour that makes you think "hmmmm, what is that little something extra? I don't know but I like it". Well its brown butter people. That's what it is.

I also figured since the crumb called for plain flour that I could get away with substituting a bit of it for ground almond and I am so glad I did, it gave it a subtle nuttiness that really paired perfectly with the brown butter. Next time I may even sprinkle some raw flaked almonds onto the topping to give an additional crunch.

Brown Butter Cherry Almond Crumb Cake

Adapted from Martha Stewart

For the topping:
4 Tablespoons / 2 oz. unsalted butter
1/4 cup / 25 g plain flour
1/2 cup / 42 g ground almonds
1/4 cup / 47 g granulated sugar
1/4 cup / 50 g light brown sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon

For the cake:
1 1/2 cups / 150 g plain flour
1 teaspoon baking powder
1/4 teaspoon salt
8 Tablespoons / 4 oz. unsalted butter, room temperature
3/4 cup / 143 g granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup / 60 ml buttermilk
2 cups / approx 3/4 lb fresh cherries

Preheat the oven to 350f / 180c. Butter a 9-inch / 23 cm square baking pan.

To make the topping, melt the butter in a small saucepan. It is helpful if you can use one that is made of a lighter material to gauge the colour of the butter as it browns. Cook the butter over low heat, stirring until it is browned but taking it off before it becomes burned. Don't walk away at this stage as the turning point happens very quickly! Mix the butter, flour, ground almonds, sugar, salt, and cinnamon in a small bowl. It should be quite wet but will form large crumbles.

To make the cake, in a medium bowl sift together the flour, baking soda and salt. In another large bowl cream together the butter and sugar. Beat in the eggs one at a time, and add the vanilla. Mix well.

In alternating batches add the flour and buttermilk to the creamed butter and sugar. Beat until it is just combined, but do not overmix at this point. Once all of the flour and buttermilk are added, scrape down the sides of the bowl with a spatula and give it a few folds just to make sure it is all incorporated.

Spread the cake batter into the bottom if the prepared pan. Dot the cherries over the top of the batter, and sprinkle with the crumb topping mixture.

Bake about 50 minutes or until deeply golden, but keep an eye on it as the top may brown before the cake is done in which case cover the top with foil and continue to bake until a tester comes out clean.

Makes 9-12 squares.

Over to you....

Lights, camera, action???? Do tell me more!

It was lovely cake!

Ooh you’re being filmed by a tv show? sounds intriguing and this recipe does too.

Well… can’t divulge too much info at the moment, but check out the latest post that might give you a few more hints ;) more info to come asap! as for the cake, this is a definite winner!

This looked so good I had to try it, am I am so glad I did! i used a few more cherries than your recipe called for, but it was so delicious I absolutely *have* to make it again - soon!

Thanks Kathleen - i think you’re onto something there, I will probably use more cherries next time too! (likely to be soon too).