Cherry Crumble Cake: The Ultimate Recipe for a Delicious Dessert

Cherry Crumble Cake: the very name conjures images of warm kitchens, the sweet scent of baking fruit, and the comforting promise of a delightful dessert. Have you ever craved a treat that perfectly balances the tartness of fresh cherries with the buttery, crumbly goodness of a classic crumble? Then look no further! This recipe is your ticket to baking bliss.

Crumble cakes, in their essence, are a celebration of simplicity and resourcefulness. Originating as a way to make the most of seasonal fruits, they’ve evolved into a beloved dessert enjoyed across generations. While the exact origins are debated, similar fruit-based desserts have been enjoyed in various cultures for centuries. This particular cherry crumble cake recipe takes that time-honored tradition and elevates it with a moist, tender cake base that perfectly complements the juicy cherries and the golden-brown crumble topping.

What makes this cake so irresistible? It’s the symphony of textures and flavors! The slight tang of the cherries cuts through the richness of the cake, while the buttery crumble adds a delightful crunch. It’s easy to make, perfect for using up fresh or frozen cherries, and guaranteed to impress your family and friends. Whether you’re a seasoned baker or just starting out, this cherry crumble cake is a recipe you’ll want to make again and again. So, preheat your oven, gather your ingredients, and let’s get baking!

Ingredients:

• For the Cherry Filling:
• 4 cups fresh or frozen pitted cherries (if frozen, thaw slightly)
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/2 teaspoon almond extract (optional, but highly recommended!)
• Pinch of salt
• For the Cake Batter:
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream or plain Greek yogurt
• For the Crumble Topping:
• 1 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg (optional, but adds warmth)
• 1/2 cup (1 stick) cold unsalted butter, cut into small cubes

Preparing the Cherry Filling:

1. In a medium saucepan, combine the cherries, granulated sugar, cornstarch, lemon juice, almond extract (if using), and salt.
2. Stir well to ensure the cornstarch is fully dissolved and coats the cherries. This is important to prevent lumps in your filling.
3. Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally.
4. Once simmering, reduce the heat to low and continue to cook for about 5-7 minutes, or until the cherry filling has thickened. Stir frequently to prevent sticking and burning. You’ll know it’s ready when it coats the back of a spoon.
5. Remove the saucepan from the heat and set the cherry filling aside to cool slightly while you prepare the cake batter and crumble topping. This allows the flavors to meld together beautifully.

Making the Cake Batter:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan. This will ensure your cake releases easily after baking. You can also line the bottom with parchment paper for extra insurance.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed throughout the dry ingredients, resulting in a light and airy cake.
3. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. The mixture should be pale and airy.
4. Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream or Greek yogurt, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in a tough cake. Overmixing develops the gluten in the flour, leading to a denser texture.

Preparing the Crumble Topping:

1. In a medium bowl, combine the all-purpose flour, light brown sugar, cinnamon, and nutmeg (if using).
2. Add the cold, cubed butter to the dry ingredients.
3. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. The mixture should be crumbly and the butter should be evenly distributed. Work quickly to prevent the butter from melting. You can also use a food processor for this step, pulsing until the mixture reaches the desired consistency.
4. Set the crumble topping aside.

Assembling and Baking the Cherry Crumble Cake:

1. Pour the cake batter into the prepared springform pan and spread it evenly.
2. Spoon the slightly cooled cherry filling over the cake batter, spreading it evenly as well. Don’t worry if it sinks in a bit; that’s perfectly fine!
3. Sprinkle the crumble topping evenly over the cherry filling. Make sure to cover the entire surface for a beautiful and delicious crumble.
4. Bake in the preheated oven for 50-60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The top should be golden brown and the crumble topping should be nicely browned.
5. If the crumble topping starts to brown too quickly, you can loosely tent the cake with aluminum foil during the last 15-20 minutes of baking. This will prevent it from burning.
6. Remove the cake from the oven and let it cool in the pan for at least 15-20 minutes before releasing the springform pan. This allows the cake to set slightly and prevents it from crumbling.
7. Carefully remove the sides of the springform pan and let the cake cool completely on a wire rack before slicing and serving.

Tips for Success:

• Use high-quality ingredients: The better the ingredients, the better the final product will be. Especially with the butter and cherries, using good quality will make a noticeable difference.
• Don’t overmix the batter: Overmixing develops the gluten in the flour, resulting in a tough cake. Mix until just combined.
• Use cold butter for the crumble topping: Cold butter is essential for creating a crumbly texture. If the butter is too soft, the topping will be greasy and won’t crumble properly.
• Adjust the sweetness to your liking: If you prefer a less sweet cake, you can reduce the amount of sugar in the batter or filling.
• Add a glaze (optional): For an extra touch of sweetness and flavor, you can drizzle a simple glaze over the cooled cake. To make a glaze, whisk together 1 cup of powdered sugar with 2-3 tablespoons of milk or lemon juice until smooth.
• Serving suggestions: This cherry crumble cake is delicious served warm or at room temperature. It’s also wonderful with a scoop of vanilla ice cream or a dollop of whipped cream.
• Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Variations:

• Other fruits: You can easily adapt this recipe to use other fruits, such as blueberries, raspberries, peaches, or apples. Adjust the amount of sugar as needed depending on the sweetness of the fruit.
• Nuts: Add chopped nuts, such as almonds, pecans, or walnuts, to the crumble topping for added texture and flavor.
• Spices: Experiment with different spices in the crumble topping, such as cardamom, ginger, or allspice.
• Citrus zest: Add lemon or orange zest to the cake batter or crumble topping for a bright, citrusy flavor.
• Chocolate chips: Stir chocolate chips into the cake batter for a chocolate cherry crumble cake.

Enjoy your delicious homemade Cherry Crumble Cake!

Conclusion:

This cherry crumble cake isn’t just another dessert; it’s a slice of pure joy, a burst of summer in every bite, and a guaranteed crowd-pleaser. From the sweet-tart cherries nestled within the moist cake to the buttery, golden crumble topping, every element works in perfect harmony. I truly believe this recipe is a must-try because it’s surprisingly simple to make, yet delivers a flavor profile that’s both comforting and sophisticated. It’s the kind of cake that evokes memories of grandma’s kitchen, but with a modern twist that makes it perfect for any occasion.

But don’t just take my word for it! The proof, as they say, is in the pudding (or in this case, the cake!). I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. The combination of the juicy cherries and the crumbly topping is simply irresistible. It’s the perfect balance of textures and flavors that will leave you wanting more.

Serving Suggestions and Variations:

This cherry crumble cake is delicious on its own, warm from the oven, but it’s also incredibly versatile. For a truly decadent experience, try serving it with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The cold creaminess perfectly complements the warm, fruity cake. A light dusting of powdered sugar adds a touch of elegance, while a drizzle of caramel sauce takes it to the next level.

Looking for variations? Feel free to experiment with different types of cherries. Sweet cherries will create a sweeter cake, while sour cherries will add a delightful tang. You can also add other fruits to the mix, such as blueberries, raspberries, or even peaches. For a nutty twist, try adding chopped almonds or pecans to the crumble topping. A sprinkle of cinnamon or nutmeg will add warmth and spice.

If you’re feeling adventurous, you can even turn this into a cherry crumble cake bars by baking it in a square pan and cutting it into squares. These are perfect for picnics, potlucks, or any time you need a portable treat.

Why You Should Make This Cake:

I know there are countless cake recipes out there, but this cherry crumble cake stands out for its simplicity, flavor, and versatility. It’s the perfect cake to bake for a special occasion, a casual gathering, or simply to treat yourself. It’s also a great way to use up fresh cherries when they’re in season.

The best part is that this recipe is incredibly forgiving. Even if you’re not an experienced baker, you can still achieve amazing results. The crumble topping is easy to make, and the cake batter comes together quickly. Plus, the aroma that fills your kitchen while it’s baking is simply divine.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake the most delicious cherry crumble cake you’ve ever tasted. I promise you won’t be disappointed. This cherry crumble cake is a guaranteed winner!

I’m so excited for you to try this recipe! Once you’ve baked your own cherry crumble cake, I’d love to hear about your experience. Did you make any variations? What did you think of the flavor? Share your photos and comments with me – I can’t wait to see your creations! Happy baking!

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