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วันอาทิตย์ที่ 3 ตุลาคม พ.ศ. 2553

Cherry Cake

I love Comstock Cherries and have made them with Devils Food Cake before but one of my officemates kept suggesting that I make a cherry pie for work and after weeks of these friendly reminders I finally did make one, except work didn't get it!

I didn't really have a recipe to work off of so I took bits and pieces and winged it. The crust I liked but didn't love, it was a little rubbery and I can't figure out if it is something I did or the recipe itself. I also have way too much strudel topping left over - need to come up with some ideas on how to use it.

I followed the recipe for the crust then added 2 cans of Comstack Cherries and then topped it off with the streusel topping. I baked it at 425 for about 30 - 40 minutes, I waited until it was bubbling all around before I turned off the oven and let it sit in the oven for a little bit.

It was yummy piping hot with some vanilla ice cream!


1 1/2 cups graham cracker crumbs
2 teaspoons unsweetened cocoa powder
3 tablespoons nonfat plain yogurt
2 tablespoons brown sugar

- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix together graham cracker crumbs, cocoa powder, yogurt, and brown sugar.
- Press mixture firmly into a 9 inch pie pan.
- Bake in preheated oven for 5 minutes.

(Source: Martha Stewart's Baking Handbook)

2 1/4 cups all-purpose flour
3/4 cup packed brown sugar
2 1/4 teaspoons ground cinnamon
1 teaspoon salt
3/4 cup unsalted butter, room temperature

In a medium bowl, combine the flour, sugar, cinnamon, and salt. Cut in the butter using a pastry blender until large, moist clumps form. Unused streusel can be refrigerated in an airtight container for up to 2 weeks.