I don't remember a time when this wasn't a part of my life. She would add any fresh-past it's prime- fruit that needed to be used up... so I thought oh well, why not the cherries.
My favorite part of the recipe is the last ingredient... "milk till drippy". I LOVE THAT!
Of course, that may be why the cake is always just a little different each time I make it.
Maybe one day I'll measure it out... or not.
Hope you love it if you try it:@)
Crumb Cake2 C AP flour
2 tsp baking powder
1/2 tsp salt
6 Tblsp sugar
1 egg
2 Tblsp melted shortening (I use vegetable oil)
1 tsp vanilla
*milk till drippy*
Preheat oven to 350 degrees. Butter a 9" pan or deep dish pie plate, I don't flour these LeCreuset baking dishes, but if you use glass or metal you might want to flour your pan too.
Mix all, add to pan. You can add fruit to the top or just leave it plain.
Crumbs
3/4 C AP flour
1/2 C sugar
1/2 C butter, melted (I use about 2 Tblsp less, you can always add more if needed)
Mix flour and sugar, add butter making sure to leave some bigger crumbs. You can add cinnamon or nutmeg to this before the butter if you'd like.
Add to top of cake and bake for approx 48 minutes.
Note: G-Mom-B's notes said to dot the top with butter... I think that's well represented already:@)
