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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.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Cooling Time 20 minutes
Total Time 1 hour 45 minutes
Servings: 9 Servings
Course: Dessert
Cuisine: British
Calories: 524
Ingredients Method Notes

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)

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Combine wet and dry ingredients: Gradually add the flour to the wet ingredients, mixing until just combined. Don't overmix!
  6. 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.
  7. 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.
  8. 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.