Make a simple cherry crumble cake with juicy cherries and a buttery streusel topping. It is easy to make and perfect for summer or coffee time.
Prep Time:ย 40 minutes |ย Cook Time:ย 40 minutes |ย Ingredients: 11 | Servings:ย 10 slices | Difficulty:ย Easy
This cherry crumble cake is a family favorite - soft, fruity, and topped with crunchy crumbles. Itโs one of those easy cakes that work for any occasion. It keeps well for several days, you can serve it for coffee, take it on a picnic or to a potluck, and even have some of the leftovers for breakfast. I know I doโฆ
Check out this delicious Upside-Down Cherry Cake or the Sour Cherry Cake.
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Recipe ingredients
You only need basic ingredients - cherries, flour, butter, and sugar. You will also need some cornstarch, eggs, vanilla extract, baking powder, milk, and the zest of 1 lemon.
Cherries: I use fresh, frozen, or canned cherries depending on the season. If using frozen cherries, donโt thaw them first. If youโre using canned, look for sour or tart cherries packed in water or juice, not cherry pie filling. Make these Cherry Chocolate Brownies next.
For full details on the ingredients and quantities, check the recipe card.
Variations
No cherries? Try blueberries, plums, or raspberries.
You can also add a handful of chopped nuts to the crumble.
How to make cherry crumble cake?
Step #1: Mix the soft butter with the brown sugar.
Step #2: Add the flour and mix with your fingers until you get the streusel. Refrigerate until ready to use.
Step #3: Beat the butter, sugar, and vanilla until creamy. Scrape the bowl.
Step #4: Add the eggs one at a time, beating well after each. Scrape again.
Step #5: Mix flour, cornstarch, baking powder, salt, and lemon zest. Alternating with the milk, add them to the wet ingredients.
Step #6: Spread the batter into the lined pan.
Step #7: Arrange the pitted cherries on top.
Step #8: Sprinkle the streusel over the cherries. Bake the cake for 35โ40 minutes.
Tip
Measurements: A digital kitchen scale (the Amazon affiliate link opens in a new tab) helps you measure ingredients accurately for better baking results. Itโs easy to use and makes your recipes more reliable.
Serving suggestions
Let the cake cool for 15 minutes in the pan, then transfer it to a wire rack and let it cool completely.
Sprinkle it with confectionerโs sugar before serving. A scoop of vanilla ice cream or a dollop of whipped cream makes it even better.
Storage
Store leftovers in an airtight container. It keeps well at room temperature for 2โ3 days or in the fridge for up to 5 days.
You can also freeze the cake or the leftover slices. Wrap them well, place them in an airtight container or in a freezer bag, and freeze them for up to 3 months. Thaw them on the counter or in the fridge.
More summer desserts
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๐ Recipe
Cherry Crumble Cake
Equipment
- Springform 9 inches (23-24 cm)
- Stand mixer or electric mixer
- Rubber spatula
Ingredients
Crumbles:
- 4 tablespoons unsalted butter soft
- โ cup brown sugar
- 1 cup + 2 tablespoons all-purpose flour
Cherry cake:
- 14 oz cherries Notes 2, 3
- ยฝ cup butter soft
- ยฝ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup all-purpose flour
- ยฝ cup cornstarch
- 2 teaspoons baking powder
- 1 pinch of salt
- zest of 1 lemon
- ยผ cup milk
- 1 teaspoon confectioner's sugar optional
Instructions
- Preheat the oven to 360ยฐF / 180ยฐC. Line the springform pan with parchment paper.
Crumbles:
- Make the crumbles: Mix the soft butter with the brown sugar. Add the flour and mix with your fingers until the mixture becomes crumbly. Refrigerate the bowl until youโre ready to continue with the rest of the recipe.4 tablespoons unsalted butter + โ cup brown sugar + 1 cup + 2 tablespoons all-purpose flour
Cherry cake:
- Pit the cherries and set them aside.14 oz cherries
- Wet ingredients: Beat the softened butter, sugar, and vanilla extract until creamy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again.ยฝ cup butter soft + ยฝ cup granulated sugar + 1 teaspoon vanilla extract + 2 large eggs
- Dry ingredients: In another bowl, mix the flour, cornstarch, baking powder, salt, and lemon zest. Alternating with the milk, add the flour mixture to the wet ingredients, mixing on low to medium speed until combined.1 cup all-purpose flour + ยฝ cup cornstarch + 2 teaspoons baking powder + 1 pinch of salt + zest of 1 lemon + ยผ cup milk
- Assemble the cherry cake: Spread the batter evenly into the prepared springform pan. Arrange the pitted cherries on top. Sprinkle the crumble mixture over the cherries.
- Bake the cherry crumble cake for 35โ40 minutes, or until a skewer inserted in the center comes out clean.
- Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely. Sprinkle it with 1 teaspoon confectioner's sugar if you like.
Notes
- Measurements: For best results, I recommend using a digital kitchen scale for baking (the Amazon link opens in a new tab).
- Cherries: Once pitted, you should have about 12.5 oz (350 g); a little more or less is fine.
- You can substitute fresh cherries with frozen cherries or cherries from a jar. Look for canned or jarred tart cherries packed in water or juice (not cherry pie filling).
Roland says
This so good. Letยดs get ready to crumble.