Here’s another requested recipe by a listener. Really nice for Easter brunch. And yes, it’s easy!
ELAINE’S CHERRY, BLUEBERRY OR APPLE CRUMB CAKE
Bakery quality crumb cake from your kitchen!
1 box yellow cake mix, 15.25 oz., divided (see instructions)
1 package rapid rise yeast or regular
1 cup all purpose flour
2 large eggs
2/3 cup warm water
1/3 cup butter, melted
1 pound can cherry pie filling, blueberry or your choice
Preheat oven to 375 degrees.
Butter or spray a 9x9 cake pan.
Whisk together 1-1/2 cups cake mix with yeast and flour.
Add eggs and water. Blend until mixed, then beat for 2 minutes either on medium speed with mixer or vigorously by hand.
Combine rest of cake mix with melted butter until crumbly. Set aside.
Spread batter in pan.
Spoon pie filling evenly over batter.
Sprinkle crumb topping evenly over fruit.
Bake 35-40 minutes or until toothpick inserted in center comes out fairly clean. Check after 35 minutes.
The toothpick may have a bit of topping clinging to it.
Let cool a bit before serving.
Make 1 larger cake
Use a 9x13 pan and check after baking 30 minutes. Cake won’t raise as high and topping won’t be as thick, but you’ll get more servings!
Gilding the lily:
After cake cools, drizzle a little confectioner’s sugar glaze on top.
TIP: 1 packet of yeast is approximately 2-1/4 teaspoons.
Store yeast in freezer for longer life.
Bring to room temperature before using.