Little Cherry Crumble Cakes

"These are delicious, not hard to make, and always turn out wonderful... you can use blueberry or apple pie filling instead of the cherry, but I find that cherry is the best!"
 
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Ready In:
50mins
Ingredients:
10
Serves:
8
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ingredients

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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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Reviews

  1. Wonderful little cakes. The cherry filling kind of bakes in with the topping crumble. I will try this with other pie filling too, and I was thinking that mabey this would work baking it in just one tart shell? I'll make this again. Thank you!
     
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