Cherry Ginger Crumb Cake
Serve this tasty coffee cake for a weekday breakfast or holiday weekend brunch.
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3/4 cup firmly packed brown sugar
1/3 cup Land O Lakes® Butter, softened
1/2 cup sour cream
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 cup all-purpose flour
1/4 cup firmly packed brown sugar
3 tablespoons cold cut into chunks
1/2 cup powdered sugar
1 to 2 teaspoons Land O Lakes® Half & Half
How to make
Heat oven to 350°F. Grease and flour 9-inch round baking pan; set aside.
Combine 3/4 cup brown sugar and 1/3 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add sour cream, eggs and vanilla; continue beating until well mixed. Add 1 1/2 cups flour, baking powder, salt and ginger; beat at low speed until well mixed. Stir in cherries. Spread batter into prepared pan.
Stir together 1/4 cup flour and 1/4 cup brown sugar in medium bowl. Cut in 3 tablespoons butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in crystallized ginger. Sprinkle topping over batter. Bake 30-35 minutes or until toothpick inserted in center comes out clean and topping is golden brown.
Combine powdered sugar and enough half & half for desired consistency in small bowl. Drizzle over warm coffee cake.
Crystallized ginger is ginger cooked in sugar syrup and coated with sugar. It is found in the spice or produce section of the supermarket.
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