Creamy Custard Crumb Cake with Cherries

Ingredients:

For the crust:

• 2 ½ cups (300g) all-purpose flour
• 1 cup (200g) sugar
• 1 cup (225g) unsalted butter, cold and cut into cubes
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1 egg

For the custard filling:

• 2 cups (500ml) milk
• 3 tbsp cornstarch
• ½ cup (100g) sugar
• 1 egg
• 1 tsp vanilla extract

Add-ins:

• ½ cup chopped candied cherries or fresh strawberries (or any red fruit you prefer)

Instructions:

1. Make the dough (crust & topping):
   • In a bowl, mix flour, sugar, and baking powder.
   • Add cold butter and mix using your fingertips or a pastry cutter until crumbly.
   • Add the egg and vanilla extract. Mix just until it forms coarse crumbs. Don’t overmix.
   • Divide the crumb mixture into two equal parts. One will be used for the base, the other for the top.
2. Prepare the custard:
   • In a saucepan, whisk together milk, sugar, cornstarch, egg, and vanilla extract.
   • Place over medium heat and cook while stirring constantly until the mixture thickens into a smooth custard.
   • Remove from heat and let cool slightly.
3. Assemble the cake:
   • Preheat oven to 350°F (175°C).
   • Grease a round baking pan and press half of the crumb mixture into the bottom to form a crust.
   • Pour the custard over the base and spread evenly.
   • Sprinkle chopped cherries or strawberries over the custard.
   • Top with the remaining crumb mixture, gently pressing it down.
4. Bake:
   • Bake for 35–40 minutes, or until golden brown on top.
   • Let cool completely before slicing. You can chill it in the fridge for better slicing.
5. Optional: Dust with powdered sugar before serving