Cherry Breakfast Cake

Ingredients

• 4 1/2 cups flour
• 1 1/2 cups firmly packed brown sugar
• 1 teaspoon salt
• 1 1/2 cups unsalted butter, melted
• 1 large egg
• 1/2 cup buttermilk
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 2 (10 ounce) bags frozen cherries, thawed and drained

Directions

1. 1

   Preheat the oven to 350°. Grease a 9-by-13-inch baking dish.

2. 2

   In a medium bowl, using your fingers, combine 3 cups flour, the brown sugar and 1/2 teaspoon salt.

3. 3

   Mix in all but 2 tablespoons butter until large crumbs form; set aside.

4. 4

   In a small bowl, whisk together the remaining 2 tablespoons butter, the egg and the buttermilk.

5. 5

   In a medium bowl, stir together the remaining 1 1/2 cups flour, the granulated sugar, baking powder and remaining 1/2 teaspoon salt.

6. 6

   Add the egg mixture and stir to form a thick, smooth batter. Fold about a third of the reserved crumb mixture into the batter; spread evenly into the prepared baking dish.

7. 7

   Scatter the cherries over the batter; sprinkle the remaining crumb mixture on top. Bake the cake until golden brown, 35 to 40 minutes. Transfer to a rack to cool for about 20 minutes before serving.