The Best Easy-to-Make Cherry Crumble Cake

Before the cherry season is officially over, let's celebrate the last few days of summer with this light,  fluffy and delicious  cake exploding with sunshine-sweet fresh cherries and a crumble topping 

Happy Labor Day weekend everybody!

Let's take advantage of these last few days of summer, and the last few fresh cherries of the season, and bake this soft and delicate cherry coffee cake, exploding with sunshine-sweet cherries and topped with a buttery crumble. 

What do you say?!?

There's nothing fancy about this cherry crumble dessert and, as you will see, it's quite easy to whip up. 

I'm sure you are going to love this sweet treat as much as I do.

This cherry cake with a crumb topping is great any time of day for breakfast, snack, or dessert. 

Here are a few suggestions when baking this cherry crumble cake.

I've used the least amount of sugar (granulated but brown sugar is a good alternative) in this recipe to let the sweetness of the cherries take over. 

So please don't skimp on sugar on this... if you'd like you can actually add a little extra sugar in either the batter or the crumble. 

Or add a few more cherries. 

I've used a cup of pitted and halved cherries, but you're welcome to add as many as you'd like (I'd say, up to two cups).  

How to store this cherry crumble cake:

The best way to store is to first allow the cake cool completely at room temperature after baking. 

Once cooled, cover the cake loosely with plastic wrap or aluminum foil to prevent it from drying out. 

You can also transfer it to an airtight container. Store the cake at room temperature for up to 3 days. 

If you want to keep it fresh for a longer period, refrigerate it for up to 5-6 days. 

Here is a video recipe for you!

Have an amazing weekend!

Scroll down for the printable full recipe card

INGREDIENTS:

YIELD:  9x9 inch  cake, cut into 16 small or 9 large portions

For the cake:

• 2 large eggs 
• 1/2 cup (100 gr) sugar
• 1 cup (235 ml) milk (I used whole milk)
• 1/2 cup (120 ml) vegetable oil
• 1 lemon, finely grated zest
• 2 cups (250 gr) all-purpose flour
• 1/2 tablespoon baking powder
• pinch sea  salt
• 1 cup * (120 gr) pitted and halved fresh cherries  

 *you can use 1 to 2 cups

For the crumble:

• 1/2 cup (60 gr) all-purpose flour
• 1/4 cup (40 gr) cornmeal
• 1/4 cup (50 gr)  sugar
• 2 oz (65 gr) unsalted butter, cold cut into cubes

PREPARATION:

TIME: about 1 hour

Preheat the oven to 375°F (190°C).

Line 9x9 inch pan with parchment paper (or spray or grease with butter/flour).

Start with the crumble topping:

In a medium bowl add the flour, corn meal and sugar, and mix to combine. Add the cold butter and cut into small cubes. With a fork, round tip of a knife or your fingers, break the butter into small pieces and mix with the flour until you get a crumbly mixture. Place in the refrigerator.

Prepare the cherries by cutting in half and removing the pit, if you haven't done so already. 

For the cake: In a large mixing bowl, add the eggs and sugar and whisk well until light and foamy. Use an electric mixer if you have it. 

Add the milk and oil, and mix some more.

Add the grated lemon zest and mix. 

Add the dry ingredients (flour, baking powder, and salt) and mix just until smooth. Pour the batter into the prepared baking pan. Add the cherries on top of the cake batter. 

Pinch the crumbled dough between your fingers and sprinkle on top of the cake.

Place the cake pan in the middle of the oven and bake in the preheated oven at 375°F (190°C) for about 45 minutes until set and lightly golden brown on top and edges.

Sprinkle with powdered sugar if you'd like. Cut into 16 (or 9) squares and enjoy.

CHERRY CRUMBLE CAKE RECIPE CARD 

Cherry Crumble Cake

Yield

9 or 16 smaller bars

Author

Manuela Mazzocco

Prep time

15 Min

Cook time

45 Min

Total time

1 Hour

When cherries are in season, let's bake this light and fluffy crumble cake exploding with sunshine sweet cherries

Ingredients

For the cake:

• 2 eggs
• 1/2 cup (100 gr) sugar
• 1 cup (235 ml) milk (I used whole milk)
• 1/2 cup (120 ml) vegetable oil
• 1 lemon, finely grated zest
• 2 cups (250 gr) all-purpose flour
• 1/2 tablespoon baking powder
• pinch sea salt
• 1 cup * (120 gr) pitted and halved cherries
• *you can use 1 to 2 cups

For the crumble

• 1/2 cup (60 gr) all-purpose flour
• 1/4 cup (40 gr) corn meal
• 1/4 cup (50 gr) sugar
• 2 oz (65 gr) unsalted butter, cold cut in cubes

Instructions

1. Preheat the oven to 375°F (190°C).
2. Line 9x9 inch pan with parchment paper (or spray or grease with butter/flour).
3. Start with the crumble:
4. In a bowl add the flour, corn meal and sugar, and mix to combine. Add the butter cut in small cubes. With a fork, round tip of a knife or your fingers, break the butter into small pieces and mix with the flour until you get a crumbly mixture. Place in the refrigerator.
5. Prepare the cherries by cutting in half and removing the pit, if you haven't done so already.
6. For the cake: In a large bowl, add the eggs and sugar and whisk well until light and foamy. Use a mixer if you have it.
7. Add the milk and oil, and mix some more.
8. Add the grated lemon zest and mix.
9. Add the flour, baking powder and salt and mix just until smooth. Pour the batter into the prepared pan. Top with the cherries.
10. Pinch the crumble dough between your fingers and sprinkle on top of the cake.
11. Bake in the preheated oven at 375°F (190°C) for about 45 minutes until set and lightly golden on top and edges.
12. Sprinkle with powdered sugar if you'd like. Cut into 16 (or 9) squares and enjoy.

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