Cherry Crumb Cake - Ruchiskitchen
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5 from 1 vote

Cherry Crumb Cake

An incredibly moist and yummy Cherry Crumb Cake made with fresh pitted cherries and topped with a rich cinnamon crumb topping. So delicious and flavorful!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 SERVINGS
Calories 600kcal
Author Ruchi

Ingredients

CAKE DRY INGREDIENTS

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.
    Cherry crumb cake - Ruchiskitchen
  • 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!

Notes

 
Not a cherry-lover, no worries.
Swap fresh cherries with any seasonal fruit of your choice -
  • strawberries,
  • blueberries,
  • blackberries,
  • peaches,
  • or mangoes.
 

Nutrition

Calories: 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