Summer is here! This awesome cherry crumb cake is loaded with loads of fresh cherries and is sweet, moist and delicious!
Ah the sweet, tart taste of fresh cherries.
I just love them.
This Cherry Crumb Cake just screams summer to me.
And it’s perfect for this month’s Imrpov Challenge. Win -Win!
An author friend of mine needed a dessert made for a special project she is working on, and I was totally up for the challenge.
We created this delicious cherry crumb cake for her project, but I gave hers a little twist that I didn’t do here.
Doesn’t really matter because it’s delicious just like this.
What was even better than the challenge of creating the dessert is that, after I made it, I realized that the ingredients for this month’swere cherries and almond and that Kristin said we could use extracts – which is good, because I did.
Lucky for me, this cake is perfect for the challenge.
My kids cannot get enough of this cake, and we’ve made it three times since trying to use up the large amount of cherries we got our hands on.
It’s delicious warm, delicious cold, it doesn’t really matter.
Grab a cup of coffee, tea or a tall glass of milk, and cut yourself a piece!
It’s the perfect dessert, afternoon snack or just before bed treat. The tart sweet cherries, the soft crumb of the cake… delicate yet bold. So so good!
Recipe for Cherry Crumb Cake
Cherry Crumb Cake
For the fruit layer:
- 7 cups bing cherries stems removed, pitted and sliced in half
- ½ cups granulated sugar
- 2 Tablespoons cornstarch dissolved in 2 Tbs. hot water
- 1 teaspoons almond extract
For the cake:
- 2 ¼ cups cake flour
- 1 Tablespoons baking powder
- ½ teaspoons salt
- 1 stick of unsalted butter room temp.
- 1 ¼ cups granulated sugar
- 3 eggs
- 1 ½ teaspoons almond extract
- ¾ cups buttermilk
For Crumble Topping:
- ½ cups brown sugar
- ½ cups all purpose flour
- 4 Tablespoons unsalted butter room temp and cut into pieces
- ½ cups ground pistachios
- Preheat your oven to 350 degrees.
- In a big bowl, toss the cherries with the sugar, cornstarch & water mixture and the almond extract. Allow it to stand for about a half hour or more. When ready, pour the fruit into a 9×13 baking dish.
- In another large bowl, or using your stand mixer – cream together the butter and sugar until it’s very light and fluffy. This took me about 3 minutes. Add the 3 eggs but add them one at a time mixing in between each egg. Add the almond extract and mix again.
- In another bowl, mix the flour, salt and baking powder.
- Add the dry ingredients into the butter and sugar mixture a little at a time mixing in between each addition – alternate adding the buttermilk at the same time, again, mixing in between each addition. It should go a little bit of dry ingredients, mix, a little bit of buttermilk, mix, more dry ingredients, mix, more buttermilk, mix… and so on until it has all been incorporated.
- Make the crumble. Place all ingredients in a medium bowl and mash everything together. You want the butter to be mashed up with everything else and little “crumbs” to form.
- Take your cake batter and spoon it over the fruit layer in the baking dish. Smooth the batter all over and make sure it falls down between the fruit and is fairly even.
- Sprinkle the top with your crumble topping.
- Bake at 350 degrees for 40-45 minutes. Start checking at 40 and keep watching until finished. You’re looking for bubbling fruit, a golden crumble on top and a clean cake. Insert a toothpick and see if it comes out clean.
- Move it to a rack to cool. This is amazing served warm, but tasted just as delicious at room temp.
Have you ever had a Cherry Crumb Cake? Did you participate in the challenge this month?