Cherry Breakfast Cake

• 4 12 cups flour
• 1 12 cups firmly packed brown sugar
• 1 teaspoon salt
• 1 12 cups unsalted butter, melted
• 1 large egg
• 12 cup buttermilk
• 12 cup granulated sugar
• 2 teaspoons baking powder
• 2 (10 ounce) bags frozen cherries, thawed and drained

1. Preheat the oven to 350.
2. Grease a 9-by-13-inch baking dish.
3. In a medium bowl, using your fingers, combine 3 cups flour, the brown sugar and 1/2 teaspoon salt.
4. Mix in all but 2 tablespoons butter until large crumbs form; set aside.
5. In a small bowl, whisk together the remaining 2 tablespoons butter, the egg and the buttermilk.
6. In a medium bowl, stir together the remaining 1 1/2 cups flour, the granulated sugar, baking powder and remaining 1/2 teaspoon salt.
7. Add the egg mixture and stir to form a thick, smooth batter.
8. Fold about a third of the reserved crumb mixture into the batter; spread evenly into the prepared baking dish.
9. Scatter the cherries over the batter; sprinkle the remaining crumb mixture on top.
10. Bake the cake until golden brown, 35 to 40 minutes.
11. Transfer to a rack to cool for about 20 minutes before serving.

flour, brown sugar, salt, unsalted butter, egg, buttermilk, sugar, baking powder, frozen cherries

Taken from www.food.com/recipe/cherry-breakfast-cake-275469 (may not work)