Crumb Cake with Cherries and Pudding (Print Version)

# Ingredients:

→ For the shortcrust base

01 - 2 cups (250g) all-purpose flour
02 - 1/2 cup (120g) butter, softened
03 - Pinch of salt
04 - 1 teaspoon vanilla extract or 1 packet vanilla sugar
05 - 1/3 cup (70g) granulated sugar
06 - 1 large egg

→ For the creamy filling

07 - 2 packages (about 3 oz each) vanilla pudding mix (not instant)
08 - 2 cups (500ml) milk
09 - 1/3 cup (80g) granulated sugar
10 - Pinch of salt
11 - 3/4 cup (200g) sour cream
12 - 1 jar (about 6 oz/180g drained weight) sour cherries

→ For the crumb topping

13 - 1 2/3 cups (200g) all-purpose flour
14 - 1/2 cup plus 1 tablespoon (125g) cold butter, cubed
15 - 1/4 cup (50g) granulated sugar
16 - Pinch of salt

# Instructions:

01 - Prepare your baking dish by lining with parchment paper. Drain the cherries in a sieve, saving the juice for another use if desired. For the crust, mix all ingredients until they form a smooth dough, then wrap in plastic and chill for 30 minutes. Meanwhile, prepare the crumble topping by cutting the cold butter into the flour, sugar, and salt until crumbly. Refrigerate until needed.
02 - In a medium saucepan, whisk together the pudding powder, sugar, and milk. Bring to a boil over medium heat, stirring constantly, until thickened. Remove from heat and stir in the sour cream until smooth. Cover the surface directly with plastic wrap to prevent a skin from forming while you prepare the crust.
03 - Roll out the chilled dough and press it into your prepared baking dish, creating a slight rim around the edges. Spread the warm vanilla custard over the crust in an even layer. Gently press the drained cherries into the custard, spacing them evenly. Sprinkle the crumb topping over everything, covering completely.
04 - Bake in a preheated oven at 350°F (175°C) for 35-40 minutes, until the crumble topping is golden brown and the filling is set. Allow to cool in the pan before slicing and serving.

# Notes:

01 - For a larger sheet pan, simply double all ingredients.
02 - If you don't have sour cream, you can substitute one egg yolk mixed into the warm pudding.

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