Lemon Cherry Crumble Cake from Robyn Helsel, Consultant

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yet another delicious dessert for the DCB!, pampee

Preparation time:
Cooking time:

Difficulty: Easy - for beginners
Serves: 8


1/2 cup sliced almonds
1 pkg. yellow cake mix, divided
1/2 cup butter (1 stick), melted and divided
1 lemon
1 container (8 oz) sour cream
1 egg
1 can (12 oz) cherry cake and pastry filling (see Cook's Tips)
Vanilla ice cream (optional)


For crumb topping, coarsely chop almonds using Food Chopper. Combine almonds, 1 cup of the cake mix and 3 tbsp of the butter in Deep Covered Baker; mix until moistened. Microwave, uncovered, on HIGH 2–4 minutes or until beginning to brown, stirring once every minute. Spread crumb topping over Parchment Paper to cool. Wipe out any remaining crumbs from baker.
Zest lemon using Microplane® Adjustable Fine Grater to measure 1 tbsp.
Juice lemon using Juicer to measure 1/4 cup. Combine remaining cake mix, zest, juice, sour cream, egg and remaining 5 tbsp. butter in Classic Batter Bowl; mix until smooth. Pour cake batter into baker, spreading to edges. Using Small Scoop, scoop pastry filling evenly over batter. Microwave, covered, on HIGH 8–10 minutes or until center of cake springs back when lightly pressed.
Carefully remove baker from microwave using Silicone Oven Mitts.
Sprinkle crumb topping over cake; let stand, uncovered, 5 minutes.
Serve warm with ice cream, if desired.

Cook's Tip:
Cake and pastry filling is sold in jars and is formulated not to spread when baked. For a substitute for the cake and pastry filling, combine 1 cup cherry jam or preserves and 2 tbsp. cornstarch in Small Batter Bowl; mix until cornstarch is dissolved. Proceed as recipe directs.
Any flavor cake and pastry filling, jam or preserves can be substituted for the cherry cake and pastry filling.
For best results, use a microwave with a built-in turntable.


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