An incredibly moist and yummy Cherry Crumb Cake made with fresh pitted cherries and topped with a creamy cinnamon crumb topping. So delicious and flavorful!
Are you craving for some warm freshly-baked, out-of-the-oven crumb cake today? If yes, then my friend you are in for a treat!
A slice of this Cherry Crumb Cake and a cup of coffee is the perfect thing. In fact, this cake is perfect at any time of the day! Due to its versatility with any meal or snack, crumb cakes are one of my favorites to make during the summer.
WONDERING WHAT IS A CRUMB CAKE?
Crumb cakes are an irresistible combination of delicious flavor and texture
- a sweet, crumbly top layer and a
- soft bottom layer bursting with fresh flavor.
I love this contrast – a super moist cake followed by a dense crumb topping. Altogether a freshly-baked crumb cake is utterly delicious and tastes just like a coffee cake!
CHERRIES ARE IN SEASON!
Just like many fruits, cherries also flourish during the summer months. Cherries have a sweet, delectable taste, with a subtle crunch.
Because of this quality, juicy red cherries can be combined with almost any recipe to provide a fresh amount of flavors to the mix. So I took full advantage of this seasonal fruit and made the perfect Cherry crumb cake.
NOW ONTO THE RECIPE!
- a crumb top and a
- soft bottom cake layer.
The crumb part of this recipe is made up of sugar, flour, butter, and spice and the cake part consist of soft and moist cake speckled with cherries. The best part about the cake is that it doesn’t take too much work to make it. You only need simple ingredients to make the cake such as flour, baking powder, cherries, sugar, eggs, etc.
I have added whole, pitted cherries to the batter. This way cherries add a variety of texture to the cake, and I love that moist and juicy flavor. You can slice the cherries if you like.
Recipe Contd….
Combine the dry and wet ingredients until you have a thick batter. Gently fold in the cherries and pour this batter into a cake pan. Layer with the crumb topping and put it into the oven for 50-60 minutes until the cake is fully baked.
Remove from oven allow it to cool, cut up into pieces and enjoy! This freshly-baked cake had such an inviting aroma that I couldn’t resist myself from stealing a bite, and it was ah-mazing!!
HOW TO MAKE A CRUMB TOPPING?
Have a look below at my crumb topping. The butter is all gooey and melted. I prefer melted butter over cold butter in my crumb topping.
Why?
Melted butter incorporates well into the flour-sugar mixture and when layered atop the cake, it bakes evenly and forms a thick crumb layer. The baked crumb layer adds a perfect crunch to this soft and moist cherry cake. Not a crumb-lover, feel free to leave that out. Bake the cake layer as directed, drizzle a glaze on top of the cake and enjoy.
Whether it be an evening cup of tea or a get-together, this cherry crumb cake is the BEST! So, give it a try and amaze your friends and family with your delicious baking.
Let me know in the comments if you try this recipe. If you have any questions, I would be happy to answer them. Would love to hear from you. 🙂
Cherry Crumb Cake
Ingredients
CAKE DRY INGREDIENTS
- 1.5 cup All purpose flour
- 1 teaspoon Baking powder
- 1/8 teaspoon Salt
- 1/2 teaspoon Baking soda
WET INGREDIENTS
- 2 large Eggs
- 1/2 cup Softened Unsalted butter
- 3/4 cup +1 tablespoon Sugar
- 1.5 teaspoon Almond extract OR Vanilla Extract
- 1/2 cup Buttermilk
- 1 pound Pitted Cherries
CRUMB TOPPING
- 1/4 cup Melted butter
- 1/2 cup All purpose flour
- 1/2 cup Sugar
- 1/2 teaspoon Cinnamon Powder
Instructions
- Combine ingredients for the crumb layer in a bowl.
- Work with your hands until the butter is fully absorbed and the mixture looks like a crumble. Set it aside.
- Wash and pat dry the cherries.
- For pitted cherries - use a straw and gently run it through the center of the cherries until the pit comes out. Set it aside.
- Start by sifting all the dry ingredients together so there are no lumps left behind. Set it aside.
- Preheat oven @ 350 degrees F. Cream butter and sugar until light and fluffy. Scrape the sides of the bowl so all of the butter-sugar mixture is well mixed.
- Once the creaming process is completed, and the mixture is a pale and light color, start blending the eggs into the mixture, one by one. Beat until fluffy. Add Almond extract to the mixture and mix it well.
- Save 1 tablespoon of the flour mixture and add the rest flour to the wet ingredients. Pour in buttermilk and beat until well blended.
- Run the scraper around the edge of the bowl and combine all the mixture.
- Heavy fruits like cherries have a tendency to settle to the bottom of the cake. To rectify this issue, dust cherries with the saved 1 tablespoon of flour mix. Add everything to the batter. Fold the cherries gently into the batter.
- Pout this batter into a greased 8-inch pan. Tap the pan on the counter couple of times to release any trapped air.
- Cover the batter with a thick layer of crumb topping. Layer it with the remaining cherries.
- Bake in a preheated oven (350 degrees F) for 50 minutes -60 minutes.
- Do the toothpick test. If it comes out clean and dry, remove from oven.
- Allow the cake to cook for 15-20 minutes and then unmold.
- Cut a big slice and enjoy!
Recipe Notes Not a cherry-lover, no worries. Swap fresh cherries with any seasonal fruit of your choice -
|
Disclaimer: Nutritional information provided below is approximate. Variations may exist due to the ingredients/brands used. Please refer to a Registered Dietitian or Nutritionists if you have any health issues. Nutrition InformationCalories: 600kcal | Carbohydrates: 97g | Protein: 9g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 100mg | Sodium: 303mg | Potassium: 123mg | Fiber: 6g | Sugar: 61g | Vitamin A: 2645IU | Calcium: 106mg | Iron: 2.7mg |
Sugandha says
Hey Ruchi…..tried this cake yesterday. I put cranberries instead of cherries beacuse of non-availability. It came out yum. Crumble was amazing. Kids loved it. Hubby was super happy. Thank you so much
Ruchi says
Thanks for your feedback, Sugandha!
Glad you liked the recipe. 🙂
Cranberries sound yum too. Were they fresh or dried?
Sugandha says
I used the dried cranberries. But I tried it with fresh cherries this time and the result was amazing. Thanks once again for an amazing recepie.
Ruchi says
Pleasure is all mine.
Thanks for sharing your feedback. 😊
Nicole says
I love just about anything cherry! This is a win!
Ruchi says
Thank you, Nicole!
Michelle Blackwood says
Absolutely stunning photos! Loving your cherry crumb cake and the crumb topping is to die for, I love the almond flavor in it as well.
Ruchi says
Thanks, Michelle!
Almond extract deepens the flavor.
Nicoletta Sugarlovespices says
These cakes, like also the coffee cakes are my favorite at breakfast. I love them! This has a wonderful crumb and a delightful topping, plus juicy sweet cherries. Yum!
Ruchi says
Thanks, Nicoletta. 🙂
Besides the fresh cherries, the crumb on top is the BEST!
Sharon says
This crumb cake looks so good! I love that you can swap out for any seasonal berries too.
Ruchi says
Thanks, Sharon!
Jennifer says
I love fresh cherries in the summer season! These bring back childhood memories of our neighbor’s cherry trees.
Ruchi says
Me too, love fresh cherries and the best way to use their freshness is to bake them into a cake. 🙂
Thanks, Jennifer!
Claire says
This cake was just perfect for my book club.
It was so moist and the cherries gave it so much flavour.
YUM!
Ruchi says
Thanks, Claire!
Glad you liked. 🙂
Tamara Andersen says
I love a good crumb cake, but haven’t made one in years… I’d love a piece of this beauty with my coffee this morning!
Ruchi says
I second that.
Crumb cake and coffee are an ultimate combo!
Thanks, Tamara!
Kiki Johnson says
I cannot have enough cherry cake recipes! We get so many cherries from our garden each year and this cherry cake looks like the perfect way to use up the first batch of ripe cherries! Thanks for sharing.
Ruchi says
Pleasure is all mine, Kiki.
Yes, toss the fresh berries into a cake batter and enjoy!
Christine says
This cherry crumb cake sounds DELICIOUS! I’m a big fan of cherries, so this is perfect for my family and I. Can’t wait to try out the recipe!
Ruchi says
Thanks, Christine!
Michele says
It’s cherry season and the cherries at the grocery store look picture-perfect to make this gorgeous cake with! THAT crumb topping finishes it off perfectly!
Ruchi says
Thanks, Michele!
Agree, crumb topping is the highlight of this recipe.
Alisha Rodrigues says
I’m loving the texture of this cake and the freshness the cherries add to it. It makes a really good tea time cake !!
Ruchi says
It sure does!
Thanks, Alisha. 🙂
Monika says
We are vegetarians. Is there something that I can use as an egg substitute. With similar results. This recipe looks divine.
Ruchi says
Thanks, Monika!
There are many eggless cupcake/cake recipes on the blog that you can use as a base and add cherries to it.
Here is the link, browse around – https://www.ruchiskitchen.com/?s=eggless
Archana says
Very nice ruching. Plz do share some more cakes and cookies receipe that to eggless. Love to see yr video n waiting forfor this.
Ruchi says
Thanks, Archana!
There are many eggless baking recipes on the blog. Here is the link, browse around – https://www.ruchiskitchen.com/?s=eggless