Fresh Cherry Crumb Cake

Written by
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 09/30/19
Fresh cherry crumb cake
Diana Rattray
  • Total: 65 mins
  • Prep: 20 mins
  • Cook: 45 mins
  • Yield: 1 pan crumb cake (8 servings)
Nutritional Guidelines (per serving)
502 Calories
29g Fat
55g Carbs
9g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 1 pan crumb cake (8 servings)
Amount per serving
Calories 502
% Daily Value*
Total Fat 29g 37%
Saturated Fat 13g 64%
Cholesterol 137mg 46%
Sodium 677mg 29%
Total Carbohydrate 55g 20%
Dietary Fiber 4g 15%
Protein 9g
Calcium 153mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This fresh cherry crumb cake is topped with a delicious, lightly spiced buttery brown sugar crumb topping. If you have fresh cherries, this is an excellent choice.

Serve this cherry cake with a scoop of ice cream for an extra-special dessert.

Ingredients

  • For the Cake:
  • 6 tablespoons unsalted butter (room temperature)
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 3/4 cup sour cream
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup fresh cherries (pitted, coarsely chopped)
  • 2 tablespoons flour (for coating cherries)
  • For the Topping:
  • 6 tablespoons butter (unsalted, room temperature)
  • 1/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 3/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1/2 cup pecans (or walnuts, chopped)

Steps to Make It

  1. Heat oven to 350 F.

  2. Grease and flour a 9-inch round cake pan.

  3. In a mixing bowl with an electric mixer, beat 6 tablespoons of butter and 3/4 cup granulated sugar until light and fluffy, about 4 minutes. Slowly beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla extract, almond extract, and sour cream until blended.

  4. In another bowl, combine 1 1/2 cups flour, baking powder, soda, 1/2 teaspoon of salt. Stir to blend the dry ingredients.

  5. Slowly beat the flour mixture into the batter just until blended. Fold in cherries.

  6. Spread the batter in the prepared baking pan.

  7. Combine 6 tablespoons of butter with 1/4 cup brown sugar, 1/4 cup granulated sugar, 3/4 cup flour, cinnamon, nutmeg, 1/8 teaspoon salt, and pecans. Mix well. With fingers, crumble the streusel mixture evenly over the cake batter.

  8. Bake the cake for 45 to 50 minutes, or until a toothpick or cake tester inserted into the center of the cake comes out clean.

 

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