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Cherry Crumb Cake

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A tender, buttery cake layered with sweet-tart cherries and topped with a golden, crunchy crumb streusel.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1/2 cup milk
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 cups pitted cherries (fresh or frozen)
  • 1 tbsp cornstarch (if using frozen cherries)
  • Crumb Topping:
  • 3/4 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 1/2 tsp cinnamon
  • 6 tbsp unsalted butter, melted

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line an 8×8-inch baking pan.
  2. In a bowl, cream softened butter with granulated sugar and brown sugar until light and fluffy.
  3. Beat in the egg and vanilla extract.
  4. In another bowl, whisk together flour, baking powder, and salt.
  5. Add dry mixture to the wet ingredients alternately with milk, mixing until just combined.
  6. Spread the batter evenly in the prepared pan.
  7. Toss cherries with cornstarch if using frozen, then distribute them evenly over the batter.
  8. Prepare the crumb topping by mixing flour, both sugars, cinnamon, and melted butter until crumbly.
  9. Sprinkle the crumb topping generously over the cherries.
  10. Bake for 40–45 minutes or until a toothpick inserted into the cake layer comes out clean.
  11. Cool before slicing and serving.

Notes

  • Use fresh cherries for the best texture, but frozen cherries work well with cornstarch.
  • Add a pinch of nutmeg to the crumb topping for extra warmth.
  • Serve with whipped cream or vanilla ice cream.

Nutrition

Keywords: cherry crumb cake, crumb cake, cherry dessert, streusel cake

Find it online: https://yumcove.com/cherry-crumb-cake/