For the Topping:
- 3/4 cup all-purpose flour
- 3/4 cup crushed amaretti cookies
- 1 stick unsalted butter, softened
- 1/2 cup slivered almonds*
- 1/3 cup packed light brown sugar
- 1 1/2 sticks unsalted butter
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1 1/3 cups all-purpose flour
- 1/2 tsp salt
- 1/4 tsp baking powder
- 3 eggs*
- 3 cups pitted bing cherries*
Directions
- Preheat oven to 350 degrees F.
- Coat a 2-quart baking dish with nonstick spray, set aside.
- For the crumble topping, combine 3/4 cup flour, cookie crumbs, 1 stick butter, almonds and brown sugar until mixture resembles coarse crumbs. Chill topping while making the batter.
- For the bucklie, using an electric mixer, cream together 1 1/2 sticks butter and sugar until mixture is light and fluffy. Beat in vanilla.
- Mix 1 1/3 cups flour, salt and baking powder in a small bowl. Add flour mixture to creamed mixture alternately with eggs, one at a time, beating well after each addition.
- Spread cake batter in prepared baking dish. Drop cherries onto cake batter; sprinkle crumble topping evenly over fruit.
- Bake until a toothpick inserted comes out clean and topping is crisp and golden, about 40 minutes. Serve warm or at room temperature with whipped cream.
Serves 8
*Ingredients available at Belltown
