Cherry Crumb Cake

• t tablespoons unsalted butter, room temperature
• t/3 cup brown sugar
• t large eggs
• t Tbsp vanilla extract
• t/4 cup sour cream
• t 1/2 cups all-purpose flour
• t teaspoon baking powder
• t/4 teaspoon baking soda
• t/2 teaspoon salt
• t cup coarsely chopped pitted fresh cherries, tossed with 2 tablespoons flour
• t tablespoons unsalted butter, room temperature
• t/2 cup packed brown sugar
• t/4 cup all-purpose flour
• t/8 teaspoon salt

1. Heat oven to 350u0b0.
2. Grease and flour a 9-inch round cake pan.
3. With an electric mixer, cream 6 tablespoons of butter and 2/3 c sugar until light and fluffy.
4. Slowly beat in the eggs, one at a time, beating well after each addition.
5. Beat in the vanilla extract and sour cream until blended.
6. In another bowl, combine 1 1/2 cups flour, baking powder, soda, 1/2 teaspoon of salt.
7. Slowly beat the flour mixture into the batter just until blended.
8. Fold in cherries.
9. Spoon into the prepared baking pan.
10. Combine 6 tablespoons of butter with 1/2 cup brown sugar 3/4 cup flour, 1/8 teaspoon salt, and Mix well.
11. With fingers, crumble the streusel mixture evenly over the cake batter.
12. Bake the cake for 45 to 50 minutes, or until a toothpick or cake tester inserted into the center of the cake comes out clean.

unsalted butter, brown sugar, eggs, vanilla, sour cream, allpurpose, baking powder, baking soda, salt, fresh cherries, unsalted butter, brown sugar, flour, salt

Taken from www.epicurious.com/recipes/member/views/cherry-crumb-cake-52409191 (may not work)