Cherry Crumb Cake

I’m on a roll with cherry recipes right now! This weekend I made a cherry crumb cake! I love a good crumb cake with a cup of hot chai, but that always gives me fall vibes. Adding cherries really brings a lightness to this crumb cake!

I used Chelan/Black cherries but any variety of cherry works in this crumb cake recipe. Feel free to substitute cherries with blueberries or diced strawberries! I love have caramelized and juicy the cherries get once baked! 

For most crumb cakes, the crumbs are only put on the top. However, I like to layer my crumbs and cake batter. I spread out half the batter onto the bottom of the pan and then sprinkled on some brown sugar and spices and then topped that with cherries and more batter. This way there is a nice layer of cherries and brown sugar in the center of the crumb cake! 

To make this crumb cake eggless, you can substitute the eggs with 1/2 cup of sour cream or non-sour yogurt. I prefer sour cream as it’s fattier and retains the crumb cake’s structure well. You might have to bake the crumb cake for closer to 1 hour if you use sour cream. 

If you decide to make this recipe at home and share be sure to tag on social media at @milkandcardamom! 

Cherry Crumb Cake

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• Author: Milk and Cardamom
• Total Time: 55 minutes
• Yield: 8 1x
• Diet: Vegetarian

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Description

Warm spices mixed with tart, sweet black cherries- the perfect coffee pairing! Makes one 9×5 loaf.

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Ingredients

Units USM Scale 1x2x3x

CAKE

• 9 tbsp (4.5 oz) whole milk
• 1 tbsp lemon juice
• 7 tbsp (99 g) unsalted butter, room temperature
• 3/4 cup (150 g) granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 eggs ( or 1/2 cup sour cream)
• 1 tsp vanilla extract
• 1 2/3 cup (200 g) all purpose flour

CRUMB TOPPING

• 1/4 cup (40 g) brown sugar
• 1 tsp ground cardamom
• 1/2 tsp ground cinnamon
• 1/8 tsp salt
• 1/3 cup (37 g) all purpose flour
• 2 tbsp (28 g) unsalted butter, room temperature
• 1 cup (140 g) cherries, pitted and halved
• powdered sugar (optional)

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Instructions

1. Preheat the oven to 350°F. Grease a 9×5 loaf pan and line with parchment paper.
2. In a small cup, add 9 tbsp (4.5 oz) whole milk and 1 tbsp lemon juice and stir. Set aside
3. In a mixing bowl, add 7 tbsp (99 g) unsalted butter, 3/4 cup (150 g) granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt. Mix (using a paddle attachment) on high speed for 3 minutes, scraping the bowl down halfway in between. The butter should be pale and fluffy. Add 2 eggs one at a time, mixing well in between each addition. Add 1 tsp vanilla and mix for 30 seconds. Sift in 1 2/3 cup (200 g) all-purpose flour and gently fold until most of the flour has been incorporated. Add in the milk/lemon juice mixture and fold until you have a smooth even batter.
4. In a small bowl, mix together 1/4 cup (40 g) brown sugar, 1  tsp ground cardamom, 1/2 tsp ground cinnamon, and 1/8 tsp salt. 
5. Spoon half the batter (~345 g) into the prepared loaf pan. Use a spoon to spread it into an even layer. Sprinkle half the brown sugar/spice mixture evenly over the batter in the pan. Take half the cherries and place them on top. Spoon the rest of the batter into the pan and gently spread it into an even layer.
6. Add 1/3 cup (37 g) all-purpose flour and 2 tbsp (28 g) unsalted butter to the rest of the brown sugar/spice mixture and use your hands to mix until you have a wet sand-like crumb topping. Sprinkle this on top of the batter evenly and then top with the rest of the cherries.
7. Bake for 40-50 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool for 15 minutes before dusting with some powdered sugar.

• Prep Time: 15 mins
• Cook Time: 40 mins
• Category: Dessert
• Cuisine: American

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