Cherry Breakfast Cake

1. 1

   Preheat the oven to 350.

2. 2

   Grease a 9-by-13-inch baking dish.

3. 3

   In a medium bowl, using your fingers, combine 3 cups flour, the brown sugar and 1/2 teaspoon salt.

4. 4

   Mix in all but 2 tablespoons butter until large crumbs form; set aside.

5. 5

   In a small bowl, whisk together the remaining 2 tablespoons butter, the egg and the buttermilk.

6. 6

   In a medium bowl, stir together the remaining 1 1/2 cups flour, the granulated sugar, baking powder and remaining 1/2 teaspoon salt.

7. 7

   Add the egg mixture and stir to form a thick, smooth batter.

8. 8

   Fold about a third of the reserved crumb mixture into the batter; spread evenly into the prepared baking dish.

9. 9

   Scatter the cherries over the batter; sprinkle the remaining crumb mixture on top.

10. 10

    Bake the cake until golden brown, 35 to 40 minutes.

11. 11

    Transfer to a rack to cool for about 20 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.