Cherry Crumb Cake

If life is a bowl of cherries, then what is a freshly baked cherry crumb cake? Not to wax poetic, but the cherry season is so short and when the cherries come in from British Columbia, I get excited and get busy in the kitchen. I usually make some type of preserve with cherries but decided to make this cake after browsing a past issue of Baked from Scratch magazine. I eagerly look forward to every issue of this beautiful magazine – the pictures are stunning (Food porn at its best!) and I have found the recipes to be straightforward and to taste as good as they look.

Also, after making layer cakes, a crumb cake feels so simple and uncomplicated, no need to stack the layers and decorate it, just go ahead and serve it and let the crumbs fall where they may.
– Steph McVox

Cherry Crumb Cake
Adapted from Baked from Scratch magazine

Crumb Topping:
¾ cup all purpose flour
½ cup granulated sugar
⅓ cup butter, melted
⅓ cup toasted pecans or almonds, chopped fine

½ cup butter, room temperature
½ cup granulated sugar
¼ cup firmly packed light brown sugar
2 eggs, room temperature
1 egg yolk, room temperature
2 teaspoons vanilla extract
1½ cups all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
⅓ cup buttermilk (if you don’t have buttermilk, use regular milk and add 1 teaspoon of lemon juice or vinegar to it.
½ to ¾ pound-ish Bing cherries, pitted

Preheat oven to 350°F.


Grease and flour an 8 inch springform pan.

Crumb Topping

Combine flour and sugar in a small bowl; add melted butter and toss mixture with a fork until crumbly. Set aside.


In a medium sized bowl, whisk together the flour, baking powder, spices and salt.
In a large bowl, beat the butter and sugars together on medium speed for about 3 to 4 minutes until fluffy. If using a stand mixer, stop and scrape the sides of the bowl a couple of times.
Add the eggs and yolk, one at a time, making sure to mix well after each addition. Mix in the vanilla and extract.
With the mixer reduced to low, gradually add the flour mixture to the butter mixture while alternating with the buttermilk. Begin and end with the flour mixture.
Pour the batter into your prepared pan and smooth the top with an offset spatula.
Spread the pitted cherries evenly over the cake batter the cherries should in a single layer. Sprinkle the crumb topping over the cherries, braking it up with your fingers until it covers the top of the cherries evenly.
Bake the cake for about 1 hour or until a wooden toothpick inserted in the middle comes out clean or with just a few crumbs attached.
Remove the cake from the oven and let cool in the pan for about 15 minutes. Use a butter knife to loosen the cake before releasing the sides of the sprinform pan cake. Loosen the bottom of the cake and then transfer to a wire rack to cool completely.
The cake can be covered and stored at room temperature for up to 2 days or refrigerated for up to 6 days

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