Recipe #13: Sour Cherry Crumble Patty Cakes

The previous recipe I said was one of the best recipes I had ever tried, but this one comes pretty close.

The original recipe called for canned plums, but I couldn't find any, so I picked up some sour cherries. They were so good. I just chopped them up a bit and put about 2-3 pieces in each.

Lastly, these are supposed to be patty cakes, but I used mini-cupcake holes instead. It made about 40 mini-cakes instead of the 24 that the recipe suggested.

Ingredients

Batter:

*4/5 cup butter, softened (or 185 grams)

*3/4 cup sugar

*1 teaspoon vanilla

*3 eggs

*1 cup self-raising flour

*1/4 cup all-purpose flour

*1/2 cup cherry juice

*1-2 cherries/cake, thinly sliced

Crumble topping:

*1/2 cup sugar

*1 cup all-purpose flour

*1/2 cup butter (or a little less), chilled and diced

Directions

1. Preheat oven to 350 degress F. Line many many many mini-cupcake holes.

2. Cream the butter, sugar and vanilla with beaters until light and creamy. Add the eggs one at a time, beating well after each addition. Sift the flours together and fold in alternately with the cherry juice. Divide the mixture evenly among the cases and cover each with slices of cherry.

3. To make the crumble topping, place the sugar, flour and butter in a bowl. Mix together with fingertips until it resembles coarse breadcrumbs. Sprinkle the crumble over each cake, covering all of the cherries.

4. Bake for 10-12 minutes, or until golden. Transfer onto a wire rack to cool.