* This article was written in cooperation with KitchenAid. We were remunerated for it, yet we share our own unaffected opinion. We had free reign over content and text in this article. Thank you for the wonderful cooperation!
Crumble cake with sponge mixture is our absolute favourite cake. It is prepared fast and is incredibly versatile if you change only a few ingredients. With seasonal fruits alone you get a vast variety of cakes. Quite rightly, the crumble cake is a true classic!
Just like the machine we use to prepare our doughs: the KitchenAid Artisan*. Uncountable cake and bread doughs have been kneaded and moved. As a faithful companion in many households, KitchenAid celebrated its 100th anniversary. Crazy, right? We celebrate with the limited collection Queen of Hearts. The food processor shines with a new nuance, Passion Red, and nails the perfect combination of tradition and modern design. The band is studded with hundred red hearts. What would be more fitting than bright red cherries in our crumble cake?
Pit the cherries and mix them with the sugar.
Preheat the oven up to 180°C upper/lower heat. Grease a springform pan with 18cm diameter.
For the crumbles, roughly chop the walnuts. Mix flour, sugar and salt. Dice the butter, add it to the flour mix and work the dough with the food processor until it crumbles. Work in the walnuts and cool the crumbles in the fridge.
For the dough, froth up the butter with the sugar until it is creamy. Bit by bit, add the eggs. Afterwards add flour, baking powder and salt. Only stir until the ingredients are well mixed.
Fill the dough into the baking pan and even the surface. Spread the cherries without the juice on the dough. Afterwards, add the crumbles. Bake the cake for about 60 minutes on the middle rake (test with a chopstick if it is done yet). Temporarily check if the crumbles do not get too brown. If so, cover the cake.