Ingredients for Little Cherry Crumble Cakes
- All Purpose Flour
- White Sugar
- 1 cup (2 sticks) cold unsalted butter
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 cup chopped nuts (walnuts or pecans)
- Egg
- Plain Yogurt
- Fresh Lemon Rind
- Cherry Pie Filling
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How to Make Little Cherry Crumble Cakes
- Preheat oven to 350°F (175°C).
- Grease 8 custard cups or 4 (4.5 x 1.75 inch) foil tart pans.
- In a large bowl, whisk together 2 cups all-purpose flour and 1 cup granulated sugar.
- Cut in 1 cup (2 sticks) cold unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Set aside 1 cup of the crumb mixture.
- To the remaining crumb mixture, add 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 cup chopped nuts (walnuts or pecans recommended).
- In a separate bowl, lightly beat 2 large eggs.
- Stir in 1 cup plain yogurt and the zest of 1 lemon.
- Add the wet ingredients to the dry ingredients.
- Stir gently until just combined; do not overmix.
- Divide two-thirds of the batter evenly among the prepared custard cups or tart pans, spreading it up the sides.
- Spoon 1/4 cup cherry pie filling into each cup over the batter.
- Drop the reserved crumb mixture by small spoonfuls over the cherry filling.
- Place the cups on a baking sheet.
- Bake for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let cool slightly before serving warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
82g
Fat
62g
Carbs
22g
