Little Cherry Crumble Cakes
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 2 1⁄4 cups all-purpose flour
- 3⁄4 cup white sugar
- 3⁄4 cup cold butter, cut into small pieces
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄2 cup finely chopped nuts
- 1 large egg
- 1 cup plain yogurt
- 3 teaspoons grated fresh lemon rind
- 1 (19 ounce) can cherry pie filling
directions
- Set oven to 350 degrees.
- Grease 8 (1-1/4-cup) custard cups or 4-1/2x1-3/4-inch (11cmx3cm) foil tart pans.
- In a large bowl, stir flour and sugar together.
- Using a pastry knife cut in the cold butter until crumbly; set aside 1 cup of the mixture.
- To the remainder, add in baking powder, baking soda and nuts.
- In a small bowl, beat the eggs lightly.
- Stir in yogurt and lemon rind.
- Add to dry ingredients; stir JUST until moistened.
- Spread TWO-THIRDS ONLY of the batter over bottom, (set aside the rest to sprinkle over top) and part way up the sides of the custard cups or foil pans.
- Spoon the cherry filling over the batter.
- Drop the remaining reserved batter by small spoonfuls over the filling.
- Place cups on baking sheet.
- Bake for 25-30 minutes, or until done.
- Serve warm or cool.
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