Sour Cherry Crumb Cake Recipe

Name: Sour Cherry Crumb Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the topping; 60 g butter, melted, plus more for dish; 3/4 cup all-purpose flour, plus more for dish; 1/4 cup demerara sugar (light-brown); 1/4 teaspoon sea salt; 1/4 teaspoon ground cinnamon; For the cake; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon sea salt; 115 g butter, softened; 1/4 cup sugar; 2 eggs; 1 teaspoon vanilla extract; 1/4 cup buttermilk; 2 1/2 cups fresh sour cherries, pitted (and thawed) or 2 1/2 cups frozen sour cherries (and thawed)

Servings: persons

For the topping
60 g butter, melted, plus more for dish
3/4 cup all-purpose flour, plus more for dish
1/4 cup demerara sugar (light-brown)
1/4 teaspoon sea salt
1/4 teaspoon ground cinnamon
For the cake
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon sea salt
115 g butter, softened
1/4 cup sugar
2 eggs
1 teaspoon vanilla extract
1/4 cup buttermilk
2 1/2 cups fresh sour cherries, pitted (and thawed) or 2 1/2 cups frozen sour cherries (and thawed)

1
For the topping stir together butter, flour, sugar, sea salt, and cinnamon. Mix using your hands or a wooden spoon until medium to large clumps form. Set aside.
2
For the cake whisk together flour, baking powder, and sea salt in a bowl.
3
With a mixer, cream butter and sugar in another bowl until pale and fluffy. Beat in eggs and vanilla.
4
Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour mixture. Beat until just combined.
5
Pour into a 23 cm square baking dish lined with parchment paper, and smooth with a spatula. Top with cherries, and sprinkle with crumb topping.
6
Bake in the oven at 180u00b0C for 1 hour until golden and a tester inserted into center comes out clean. Let cool before cutting.

835

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For the topping, 60 g butter, melted, plus more for dish, 3/4 cup all-purpose flour, plus more for dish, 1/4 cup demerara sugar (light-brown), and more.

Yes, Sour Cherry Crumb Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sour Cherry Crumb Cake

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