While the cherry season is in full swing, be sure to try baking this delicate cake, the sweetness of which is set off by the light piquant sourness of the berry. Streusel will add charm to baked goods!
It is necessary
- Flour crumb:
- - 2/3 st. flour;
- - 1/2 st. Sahara;
- - 100 g of butter;
- - a pinch of salt.
- Cherry Cupcake:
- - 250 g cherries;
- - 1 tbsp. milk;
- - 1/2 tsp soda;
- - 2/3 st. Sahara;
- - 480 ml flour;
- - 1 tsp baking powder;
- - 2 eggs;
- - 85 g butter.
Instructions
Step 1
Start by making flour crumbs. Remember that all butter must be cold, so let it sit in the freezer for about an hour before cooking. Next, you should chop it into a cube (you can even do it right away and freeze already small pieces) and send it to the food processor with the rest of the ingredients. Turn everything into crumbs, pour into a bowl and refrigerate while making the cake.
Step 2
The eggs and butter for making the cake should be at room temperature, so remove them from the refrigerator beforehand.
Step 3
Peel the cherries.
Step 4
Mix flour with baking soda and baking powder.
Step 5
In a separate bowl, beat the softened butter and sugar into a light cream. Add eggs one at a time and beat after each at maximum speed.
Step 6
Pour in the flour mixture and milk in 3 stages, alternating with each other and whisking after each time at minimum speed. Add the peeled cherries and stir gently with a spatula so as not to break the berries.
Step 7
Pour the dough into a mold and sprinkle with chilled streusel. Bake the muffin in a preheated oven for 45 minutes. Chill completely and then serve!
