Cherry Crumble Cake Recipe
Calling all dessert dreamers, crumble connoisseurs, and cherry enthusiasts! Buckle up for a delicious dive into the world of Cherry Crumble Cake, a sweet symphony of buttery crumble topping and juicy, jammy cherries nestled in a tender cake base.
Ingredients
For the Crumble Topping:
- 1 cup 180g light brown sugar (packed)
- ¾ cup 150g unsalted butter, melted and cooled
- 1 teaspoon ground cinnamon
- 1 ¾ cups 210g all-purpose flour
For the Cake Bottom:
- 2 ¼ cups 250g frozen sweet cherries, no need to thaw
- ½ cup 85g sour cream
- 1 ½ cups 175g unsalted butter, softened at room temperature
- ¾ cup 175g granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups minus 1 teaspoon 170g self-rising flour (or all-purpose flour + 2 teaspoons baking powder and ½ teaspoon salt)
Instructions
- Preheat the oven: Start by preheating your oven to 350°F (175°C). While it's heating up, grease and flour a 9x13 inch baking pan.
- Make the crumble topping: In a large bowl, whisk together the light brown sugar, melted butter, and cinnamon. Stir in the flour until you have a coarse, crumbly mixture. Set it aside.
- Prep the cherries: Spread the frozen cherries in an even layer over the bottom of your prepared baking pan. Dollop spoonfuls of sour cream over the cherries, leaving gaps.
- Cream the butter and sugar: In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine wet and dry ingredients: Gradually add the flour to the wet ingredients, mixing until just combined. Don't overmix!
- Pour and top: Pour the batter over the cherries and sour cream in the baking pan, spreading it evenly. Sprinkle the crumble topping generously over the batter.
- Bake and cool: Bake the cake for 1 hour and 5 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 20 minutes before serving.
- Enjoy your delicious homemade cherry crumble cake!
Notes
- For an extra burst of flavor, add a teaspoon of almond extract to the cake batter.
- If you don't have self-rising flour, you can make your own by whisking 2 teaspoons of baking powder and ½ teaspoon of salt into 1 ½ cups of all-purpose flour.
- Serve the cake warm with a scoop of vanilla ice cream or whipped cream.