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.
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.
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. 🙂
Are we friend's yet? For recipe ideas, do follow @ruchiskitchen on -
For recipe ideas, do follow @ruchiskitchen on -
Don’t forget to ⭐ rate the recipe and leave me a comment below!
Cherry Crumb Cake
CAKE DRY INGREDIENTS
- 1.5 cup All purpose flour
- 1 teaspoon Baking powder
- 1/8 teaspoon Salt
- 1/2 teaspoon Baking soda
- 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
- 1/4 cup Melted butter
- 1/2 cup All purpose flour
- 1/2 cup Sugar
- 1/2 teaspoon Cinnamon Powder
- 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!
- or mangoes.