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Cherry Crumble Cake

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A tender, buttery cake topped with juicy cherries and a golden, crumbly streusel—perfect for breakfast, dessert, or an afternoon treat.

Ingredients

Scale
  • For the Cake:
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk
  • 2 cups fresh or frozen cherries (pitted)
  • For the Crumble Topping:
  • 1/2 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1/4 cup unsalted butter, cold and cubed
  • 1/4 tsp cinnamon (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch cake pan or line it with parchment paper.
  2. In a large bowl, cream together butter and sugar until light and fluffy.
  3. Beat in eggs one at a time, then add vanilla extract.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Add dry ingredients to the wet mixture alternately with milk, mixing just until combined.
  6. Spread the batter evenly into the prepared cake pan and top with cherries.
  7. Prepare the crumble: mix flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry cutter until crumbly.
  8. Sprinkle the crumble mixture evenly over the cherries.
  9. Bake 40–45 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
  10. Cool slightly before slicing and serving.

Notes

  • Frozen cherries work well—no need to thaw, but pat dry to reduce extra moisture.
  • Add almond extract to the batter for a classic cherry–almond flavor.
  • Serve warm with vanilla ice cream or whipped cream.

Nutrition

Keywords: cherry crumble cake, cherry dessert, crumble cake, fruit cake

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