Crumble cake with cherries

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INGREDIENTS

For the base:

310g all-purpose flour
240g sour cream
200g granulated sugar
170g softened butter
3 eggs
Zest of 1 lemon
1 tsp baking soda
½ tsp baking powder
A pinch of salt
For the filling:

300g Vignola IGP cherries
For the crumble topping:

50g sugar
80g peeled almonds
60g cold butter, cut into cubes
80g all-purpose flour
A pinch of ground cinnamon

PREPARATION METHOD

Start by preparing the crumble topping. In a food processor, combine the flour, sugar, almonds, cold butter cubes, and cinnamon. Pulse until the mixture resembles small crumbs. Transfer to a bowl and refrigerate while preparing the rest of the cake.

For the base, beat the softened butter and sugar together in a bowl using an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition.

Stir in the sour cream, lemon zest, sifted flour, baking powder, and baking soda. Mix until well combined. The batter should be thick.

Grease and flour a 22×33 cm rectangular baking pan. Pour the batter into the pan and smooth it out. Tap the pan to remove any air bubbles.

Cut the cherries in half and remove the pits. Evenly scatter the cherries over the batter.

Sprinkle the prepared crumble topping over the cake, making sure some cherries are still visible.

Bake in a preheated oven at 170°C (340°F) with the fan on for about 1 to 1.5 hours, or until a toothpick inserted in the center comes out clean. If the surface of the cake browns too much, cover it with aluminum foil and continue baking.

Once done, remove from the oven and allow the cake to cool completely in the pan before removing it. Cut the cake into squares and serve. Enjoy!