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Kamut Cherry Crumb Breakfast Cake



  • 6 Tbsp Unsalted Butter (softened)
  • 1/4 tsp Ground Cinnamon
  • 1/4 cup Sugar


  • 2-4 Tbsp Milk
  • 1 cup Powdered Sugar


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.

Kamut Cherry Crumb Breakfast Cake


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Products Used in this Recipe

Baking Aids
Sea Salt

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Gluten Free
Baking Powder

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Flours & Meals
Organic Kamut Flour

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Gluten Free
Active Dry Yeast

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Flours & Meals
Unbleached White All Purpose Flour

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