Kamut Cherry Crumb Breakfast CakeContributed by: Marylin Bahnmiller
Crust
Topping
Icing
Directions
Preheat oven to 350°F. Lightly grease a 9" x 13" baking pan, set aside.
In a medium bowl mix together the first 4 ingredients (kamut flour through salt). Reserve 2-1/2 cups (set aside). Combine the remaining kamut flour mixture with the white flour, yeast, water and eggs. Mix by hand for 2 minutes. Let rest for 5 minutes. Spread batter evenly on the bottom on the prepared baking pan. Spoon cherry filling evenly over batter, set aside. In a bowl combine the remaining kamut flour mixture, sugar, cinnamon and butter with a fork until crumbly. Sprinkle over cherry filling. Bake for 30 minutes. Allow to cool. In a small bowl mix powdered sugar and milk; drizzle over cake. Makes 16 servings. |
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