- Portion size 12 servings
- Credits : Canadian Living Magazine: July 2010
Ingredients
Filling:
Topping:
Method
Topping: In bowl, stir together flour, sugar, cinnamon and salt. Using fingers, rub in butter, squeezing to form clumps. Set aside.In large bowl, beat butter with granulated sugar; beat in eggs, 1 at a time. Beat in vanilla.
In separate bowl, whisk together flour, baking powder and salt ; stir into butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk. Fold in sour cherries. Spread in 9-inch (2.5 L) square metal cake pan.
Filling: Toss sour cherries with sugar; spread over batter. Sprinkle with topping. Bake in 375°F (190°C) oven until tester inserted in centre of cake comes out clean, 50 to 60 minutes. Let cool on rack.
Nutritional facts Per serving: about
- Sodium 102 mg
- Protein 4 g
- Calories 282.0
- Total fat 13 g
- Potassium 113 mg
- Cholesterol 62 mg
- Saturated fat 8 g
- Total carbohydrate 39 g
%RDI
- Iron 9.0
- Folate 20.0
- Calcium 4.0
- Vitamin A 15.0
- Vitamin C 5.0
