Cherry Cake with a Pecan Crumble Topping

Course: Brunch, Dessert

Cuisine: American

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: slices

Calories: 340kcal

Author: Lord Byron's Kitchen

An easy summertime dessert which uses canned pie filling. Cherry Cake with a Pecan Crumble Topping comes together very quickly, and is a perfectly rustic dessert with very little effort. Break out the vanilla ice cream to make this cake extra special!

Print Recipe

Ingredients

2 cups cherry pie filling
2 cups all purpose flour
1/2 cup sugar
2 teaspoons baking powder
2 large eggs
1/2 cup salted butter, melted
1/2 cup milk
1/2 cup pecans, chopped

Instructions

Preheat oven to 325 degrees. Prepare a 10" spring form pan by lining the bottom with parchment paper and greasing the sides. Set aside.
Using a hand held mixer on the lowest speed possible, gently and lightly blend together the flour, sugar, melted butter, and baking powder.
Remove about 1/2 cup of the mixture and set aside.
Next, whisk the eggs with the milk and add to the flour mixture. Again, with the hand held mixer on the lowest speed, mix together until just formed - about 45 seconds. Clumps are to be expected.
Pour the batter into your prepared spring form pan and smooth out the top.
Pour the cherry pie filling over the cake batter and carefully spread to the edges of the pan.
Add the chopped pecans to the 1/2 cup of flour mixture you had set aside earlier. Toss to combine and then sprinkle evenly over the cherry pie filling.
Tap the pan onto your counter top or a cutting board a few times to help the batter settle into the pan and to eliminate bubbles.
Bake for 45 minutes or until a toothpick comes out clean. Remove the cake from the oven when done and allow the cake a full 20 minutes to cool before removing the spring form pan. Place the cake on a cake stand or a cooling rack to finish cooling.

Notes

Inspired by: Bunny's Warm Oven

Nutrition