Cherry Brown Betty
This version is deliciously sweet thanks to the cake cubes and cake crumbs. However, if you prefer more savory-leaning desserts, you can use a more traditional Brown Betty filling, such as Challah bread.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 12 1x
- Category: Dessert
- Method: Baked, Baking
- Cuisine: American
Ingredients
Cherry Filling
6 cups fresh cherries, pitted
¼ cup granulated sugar
¼ cup brown sugar
½ cup prune puree
1 tablespoon lemon juice
1 teaspoon vanilla bean paste, or extract
1 teaspoon cinnamon
¼ teaspoon salt
Zest of 2 lemons
1–1½ tablespoons cornstarch or tapioca starch
2 tablespoons cold water
Cake Base Layer
6 cups angel food cake, cut into ¾-inch cubes, storebought or homemade if gluten free
¾ cup unsalted butter, melted
1/4 cup brown sugar
1 teaspoon cinnamon
Pinch of salt
Buttery Cake Crumb Topping
1½ cups angel food cake crumbs, aka bread crumbs made from cake
¼ cup brown sugar
¼ cup unsalted butter, melted
¼ teaspoon cinnamon
Pinch of salt
Instructions
Preheat oven to 350°F / 175°C and butter a 9×13 in (23×33 cm) dish.
Mix cherries, sugars, prune puree, lemon juice, vanilla, cinnamon, and salt.
Mix the cornstarch and cold water together to create a slurry. Add to the cherry mixture. Combine well.
Toss cake cubes with melted butter, brown sugar, cinnamon, and salt. Spread half of the cake in the baking dish, add the prepared cherry filling, and top with the remaining cake cubes.
Mix cake crumb topping ingredients and sprinkle over the top. Bake 45–55 minutes until golden and bubbling. Rest 15–20 minutes before serving with vanilla bean ice cream if desired.
Notes
Prune puree:
- 16 ounces pitted California prunes
- 1 ½ cups hot water
Nutrition
- Serving Size: 1 bowl
- Calories: 397
- Sugar: 38.6 g
- Sodium: 671.2 mg
- Fat: 16.3 g
- Carbohydrates: 61.3 g
- Protein: 4.5 g
- Cholesterol: 40.7 mg
Find it online: https://thismessisours.com/brown-betty-recipe/
