Ingredients
- For the topping:
- 60 g butter, melted, plus more for dish
- ¾ cup all-purpose flour, plus more for dish
- ¼ cup brown sugar (light-brown demerara)
- ¼ tsp sea salt
- ¼ tsp ground cinnamon
- For the cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp sea salt
- 115 g butter, softened
- ¼ cup sugar
- 2 eggs
- 1 tsp vanilla extract
- ¼ cup buttermilk
- 2 ½ cups fresh sour cherries, pitted, or frozen (and thawed) sour cherries
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Sour cherry crumb cake
Time: 15 minutes prep, 60 minutes cook
Servings: 12 servings
Directions
- For the topping stir together butter, flour, sugar, sea salt, and cinnamon. Mix using your hands or a wooden spoon until medium to large clumps form. Set aside.
- For the cake whisk together flour, baking powder, and sea salt in a bowl.
- With a mixer, cream butter and sugar in another bowl until pale and fluffy. Beat in eggs and vanilla.
- Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour mixture. Beat until just combined.
- Pour into a 23 cm square baking dish lined with parchment paper, and smooth with a spatula.
- Top with cherries, and sprinkle with crumb topping.
- Bake in the oven at 180°C for 1 hour until golden and a tester inserted into center comes out clean. Let cool before cutting.
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Summary
The tender vanilla cake is complemented by juicy, fresh sour cherries, and the crumb topping.