Devils Food, cherries, and crumbs all in a cake? Yes, and it's delicious! The combination is perfect, and the cake is so easy to make. It starts with a cake mix, so it is a real time saver. Whether you eat a piece with your morning coffee, one with afternoon tea or serve for dessert, this is a winning recipe. Give it a try, and you will be so glad that you did.
Ingredients for Black Forest Crumb Cake:
1 9" x 13" crumb cake
1 box Duncan Hines Devils Food Cake Mix
1 small box instant chocolate pudding
3 eggs
1 cup of water
1/3 canola oil
2 cups flour
1/2 cup granulated sugar
2 sticks unsalted butter, room temperature
2 teaspoons vanilla
2 teaspoons cinnamon
2 teaspoons baking cocoa
dash of salt
dash of nutmeg
1 small jar cherry preserves
confectioners sugar
baking spray or butter and flour to prepare a baking dish
You will also need a hand beater. I love my KitchenAid Architect Hand Beater. Click Here if you would like to learn more about it.
Time-Saving Tip: You can prepare the crumb topping earlier in the day and keep it refrigerated. Bring to room temperature before continuing with the recipe.
Let's see what else we need.
Let's bake.
Preheat the oven to 350 degrees. Using butter grease and flour the glass baking dish well. Be sure to shake out any excess flour. The cake mix is prepared according to package directions with the addition of the pudding mix. Blend the cake mix, pudding, water, oil, and eggs in a large bowl. I am using a hand mixer blend on low speed for 30 seconds. Then beat on medium speed for 2 minutes. Pour the batter into the prepared baking dish and bake for about 25-30 minutes. Test the cake to see if it is almost baked. It is still wet, continue baking.
Prepare the crumbs while the cake is baking. Cut each stick of butter into about six pieces and put it in a medium-sized bowl. Add the flour, sugar, vanilla, cinnamon, a pinch of salt, cocoa, and dash of nutmeg. Combine all of the ingredients. Once combined using your fingers shape the mixture into different size crumbs. Set aside.
After 25-30 minutes the cake should be puffed. While hot and working reasonably quickly spread the jam on top of the cake. I find that it helps first to spread it as evenly as possible. Then add the crumbs. I like to place the bigger crumbs and then sprinkle all over with the rest of the crumb mixture. Return to the oven and bake another 12 - 15 minutes. The crumbs should be set and still slightly soft.
Let the cake completely cool and then sprinkle with powdered sugar.
If you are serving the entire cake at once, I like to cut it all up into equal-sized pieces and put it on a platter. You can also serve right from the baking dish.
It's ready! Doesn't this cake look delicious? This cake is perfect for entertaining or to bring to potlucks. It looks good and tastes even better. Give this a try and I know you will love it.
Enjoy!
Black Forest Crumb Cake:
dessert
1 9" x 13" crumb cake
1 box Duncan Hines Devils Food Cake Mix
1 small box instant chocolate pudding
3 eggs
1 cup of water
1/3 canola oil
2 cups flour
1/2 cup granulated sugar
2 sticks unsalted butter, room temperature
2 teaspoons vanilla
2 teaspoons cinnamon
2 teaspoons baking cocoa
dash of salt
dash of nutmeg
1 small jar cherry preserves
confectioners sugar
baking spray or butter and flour to prepare a baking dish
Preheat the oven to 350 degrees. Using butter grease and flour the glass baking dish well. Be sure to shake out any excess flour. The cake mix is prepared according to package directions with the addition of the pudding mix. Blend the cake mix, pudding, water, oil, and eggs in a large bowl. I am using a hand mixer blend on low speed for 30 seconds. Then beat on medium speed for 2 minutes. Pour the batter into the prepared baking dish and bake for about 25-30 minutes. Test the cake to see if it is almost baked. It is still wet, continue baking.
Prepare the crumbs while the cake is baking. Cut each stick of butter into about six pieces and put it in a medium-sized bowl. Add the flour, sugar, vanilla, cinnamon, a pinch of salt, cocoa, and dash of nutmeg. Combine all of the ingredients. Once combined using your fingers shape the mixture into different size crumbs. Set aside.
After 25-30 minutes the cake should be puffed. While hot and working reasonably quickly spread the jam on top of the cake. I find that it helps first to spread it as evenly as possible. Then add the crumbs. I like to place the bigger crumbs and then sprinkle all over with the rest of the crumb mixture. Return to the oven and bake another 12 - 15 minutes. The crumbs should be set and still slightly soft.
Let the cake completely cool and then sprinkle with powdered sugar.
If you are serving the entire cake at once, I like to cut it all up into equal-sized pieces and put it on a platter. You can also serve right from the baking dish.