This new cherry crumb cake is topped with a heavenly, softly spiced rich dark colored sugar morsel beating. If you have fresh cherries, this is an amazing decision. Find out the recipe below: -

Instructions
Heat broiler to 180-degree C. Butter the base of a profound 20 cm free-bottomed cake tin and line it with heating material.

For crumble topping put the flour and margarine in a bowl and rub together with your fingertips until you have a coarse, brittle surface. Mix through the sugar. Keep in fridge.

Whisk the butter and sugar until light and soft. Progressively whisk in the eggs, beating well after each addition. Fold in the flour, baking powder, ground almonds, sour cream, and lots of cherries, saving a bunch to decorate. Spoon the mixture into the prepared tin and smooth the top with a spatula. Speck with saved cherries. Bake in the center for 30 minutes.

Scatter over crumble topping. Bake for further 30-50 minutes until a stick embedded in the center comes out clean. Remove from the oven and leave to cool in the tin.

Store in a tin or air tighter container for up to three days.

For more recipes, visit the official food blog by Satish Lal Acharya!