Cherry Ginger Crumb Cake
Cherry Ginger Crumb Cake
Serve this tasty coffee cake for a weekday breakfast or holiday weekend brunch.
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15 min
Prep Time
45 min
Total Time
8
servings Ingredients
Coffee Cake
34 cup firmly packed brown sugar
13 cup Land O Lakes® Butter, softened
12 cup sour cream
1 teaspoon vanilla
1 12 cups all-purpose flour
1 teaspoon baking powder
12 teaspoon salt
12 teaspoon ground ginger
12 cup dried cherries, coarsely chopped
Topping
14 cup all-purpose flour
14 cup firmly packed brown sugar
3 tablespoons cold cut into chunks
3 tablespoons chopped crystallized ginger
Glaze
12 cup powdered sugar
1 to 2 teaspoons Land O Lakes® Half & Half
*Substitute sweetened dried cranberries or dried blueberries. **Substitute 3/4 teaspoon ground ginger.
How to make
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STEP 1
Heat oven to 350°F. Grease and flour 9-inch round baking pan; set aside.
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STEP 2
Combine 3/4 cup brown sugar and 1/3 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add sour cream, eggs and vanilla; continue beating until well mixed. Add 1 1/2 cups flour, baking powder, salt and ginger; beat at low speed until well mixed. Stir in cherries. Spread batter into prepared pan.
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STEP 3
Stir together 1/4 cup flour and 1/4 cup brown sugar in medium bowl. Cut in 3 tablespoons butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in crystallized ginger. Sprinkle topping over batter. Bake 30-35 minutes or until toothpick inserted in center comes out clean and topping is golden brown.
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STEP 4
Combine powdered sugar and enough half & half for desired consistency in small bowl. Drizzle over warm coffee cake.
Tip #1
Crystallized ginger is ginger cooked in sugar syrup and coated with sugar. It is found in the spice or produce section of the supermarket.
420 Calories
16 Fat (g)
90 Cholesterol (mg)
330 Sodium (mg)
63 Carbohydrates (g)
1 Dietary Fiber
5 Protein (g)
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