Cherry Crumb Cake is a tender, buttery cake layered with juicy cherries and topped with a crisp, golden crumb topping. This classic bakery-style dessert offers the perfect blend of soft cake, sweet fruit, and a slightly crunchy streusel finish. Ideal for breakfast, brunch, or dessert, it is a timeless treat that highlights the vibrant flavor of cherries.
Why You’ll Love This Recipe
This Cherry Crumb Cake is both comforting and sophisticated, making it suitable for any occasion. The base is moist and delicate, while the cherry filling provides natural fruit sweetness and bright flavor. The crumb topping adds texture and warmth, creating a well-balanced dessert that is not overly sweet. It is easy to prepare, uses simple pantry ingredients, and produces a visually appealing, crowd-pleasing result every time.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- all-purpose flour
- granulated sugar
- brown sugar
- baking powder
- baking soda
- salt
- unsalted butter, softened
- eggs
- vanilla extract
- sour cream or yogurt
- fresh or frozen cherries, pitted
- lemon juice
- cinnamon (optional, for crumb topping)
Directions
- Preheat the oven to 350°F (175°C). Grease and flour an 8×8-inch or 9-inch round baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing thoroughly after each addition.
- Stir in the vanilla extract and the sour cream until the batter is smooth.
- Gradually mix in the dry ingredients until just combined.
- Spread the batter evenly into the prepared pan.
- Toss the cherries with a small amount of sugar and lemon juice, then scatter them evenly over the batter.
- Prepare the crumb topping by combining flour, brown sugar, a pinch of cinnamon, and cold butter until coarse crumbs form.
- Sprinkle the crumb mixture generously over the cherry layer.
- Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before slicing to prevent crumbling.
Servings and Timing
Serves: 9–12 slices
Preparation Time: 20 minutes
Baking Time: 40–50 minutes
Total Time: approximately 1 hour
Variations
- Almond Cherry Cake: Add almond extract to the batter and sliced almonds to the crumb topping.
- Mixed Berry Version: Replace cherries with a blend of blueberries, raspberries, and blackberries.
- Chocolate Cherry: Fold chocolate chips into the batter for a richer dessert.
- Lemon Cherry Cake: Add lemon zest to the batter for a bright citrus flavor.
- Gluten-Free Option: Use a high-quality gluten-free flour blend with similar results.
Storage/Reheating
Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
To reheat, warm individual slices briefly in the microwave.
The cake may also be frozen for up to 2 months; thaw in the refrigerator before serving.
FAQs
Can I use canned cherry pie filling?
It can be used, but fresh or frozen cherries give a more natural flavor and better texture.
Do frozen cherries need to be thawed?
No, they can be added directly from the freezer to prevent excess moisture.
Why is my crumb topping sinking?
The cake batter may be too thin; make sure your crumb mixture is coarse and well chilled.
Can I make this in a larger pan?
Yes, a 9×13-inch pan works; reduce baking time slightly.
Can I reduce the sugar?
Yes, the recipe tolerates moderate sugar reductions without affecting texture.
Should I peel the cherries?
No, cherries do not require peeling.
Can I make the crumb topping ahead of time?
Yes, refrigerate it until needed to maintain its texture.
Can I add spices to the cake?
Cinnamon, nutmeg, or cardamom pair beautifully with cherries.
Why is my cake dry?
Overbaking is the most common cause; check for doneness early.
What should I serve this cake with?
It pairs well with whipped cream, ice cream, or a simple dusting of powdered sugar.
Conclusion
Cherry Crumb Cake is a classic, comforting dessert that delivers a wonderful blend of tender cake, juicy fruit, and a crisp crumb topping. Its simplicity, versatility, and timeless flavor make it ideal for gatherings, brunches, or everyday enjoyment. This reliable recipe produces a beautiful, delicious cake that appeals to all ages and occasions.
PrintCherry Crumb Cake
A tender, buttery cake layered with sweet-tart cherries and topped with a golden, crunchy crumb streusel.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Total Time: 65 mins
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 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
- Preheat oven to 350°F (175°C). Grease and line an 8×8-inch baking pan.
- In a bowl, cream softened butter with granulated sugar and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- In another bowl, whisk together flour, baking powder, and salt.
- Add dry mixture to the wet ingredients alternately with milk, mixing until just combined.
- Spread the batter evenly in the prepared pan.
- Toss cherries with cornstarch if using frozen, then distribute them evenly over the batter.
- Prepare the crumb topping by mixing flour, both sugars, cinnamon, and melted butter until crumbly.
- Sprinkle the crumb topping generously over the cherries.
- Bake for 40–45 minutes or until a toothpick inserted into the cake layer comes out clean.
- 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
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg