Fresh cherries add a burst of summer freshness to my basic crumb cake recipe. Fresh Cherry Crumb Cake is delicious for breakfast or add a scoop of ice cream to the plate and call it dessert!
Cherry season is winding down, friends. I saw a good assortment still available on my last trek to the grocery store but it will not be long before they are just a sweet summer memory. I’m doing a pubic service today by reminding you all of this sad fact and encouraging you to get out there and get yourself some cherries while the gettin’ is good.
I also highly recommend you bake a Fresh Cherry Crumb Cake!
Just before the 4th of July a big box of fresh dark, sweet cherries on my doorstep. The nice people at Stemilt Growers in Washington thought I might have an idea or two on what to do with nearly 3 pounds of cherries. And, they were right.
We were in cherry heaven over the holiday weekend and it started off with this beautiful crumb cake.
The batter is a snap to put together. I took my base recipe for crumb cake and added a little almond extract which is a fabulous complement to any baked goods involving cherries.
Transfer the batter to a baking dish that has been coated with non-stick cooking spray and then lightly press whole, pitted cherries into the batter.
Prepare the crumb topping by combining flour, brown sugar, white sugar, sliced almonds, and a touch of salt.
Add melted butter and stir it well.
Then toss the spoon in the sink and get in there with clean hands and work the crumb topping until it begins to hold together.
Crumble the topping over the top of the batter.
Bake at 350 degrees F for 40 to 45 minutes until center is set and topping is golden brown. I love a nice browned crumb topping but if you’d like it lighter in color, lay a sheet of foil over the top towards the end of the baking time.
Fresh Cherry Crumb Cake is a gorgeous addition to a breakfast or brunch but I will eat a slice of this cake any time of the day or night.
More Fresh Cherry Recipes You’ll Love!
Fresh Cherry Crumb Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup softened butter
- ¾ cup granulated white sugar
- 1 egg
- 2 tablespoons fresh lemon juice
- 1 heaping teaspoon fresh lemon zest
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ cup buttermilk
- 1½ cups fresh dark sweet cherries, stems removed and pitted
- ¼ cup brown sugar
- ¼ cup granulated white sugar
- ⅓ cup all-purpose flour
- ¼ cup sliced almonds
- ¼ teaspoon salt
- ¼ cup butter, melted and slightly cooled
- Preheat oven to 350 degrees F. Coat a 9-inch round or square baking dish with nonstick cooking spray.
- For the cake:In a medium mixing bowl, combine flour, baking powder, and salt. Set aside.
- In a large mixing bowl using an electric hand mixer, cream together the softened butter and sugar for two or three minutes. Add egg, lemon juice, lemon zest, vanilla and almond extracts. Beat another minute or two, or until well combined. Add flour, a little at a time, alternating with buttermilk, beating just until each addition is incorporated. Batter will be thick.
- Transfer batter to prepared baking dish. Place pitted cherries over the top of batter and lightly press them down.
- For the crumb topping:Toss together the brown sugar, white sugar, flour, almonds, and salt until well combined. Add melted butter and stir again. When it is well mixed, work the mixture between your hands until it begins to hold together. Crumble it up and sprinkle it over the top of cake.
- Bake for 40 to 45 minutes. Remove from oven when center appears to be set and crumb topping is golden brown. Allow to cool for about 15 minutes before slicing and serving.
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.