Fresh Cherry Crumb Cake

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 09/29/21
Fresh Cherry Crumb Cake

The Spruce / Wanda Abraham
Prep: 20 mins
Cook: 45 mins
Total: 65 mins
Servings: 8 servings
Nutrition Facts (per serving)
525 Calories
28g Fat
63g Carbs
7g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 8
Amount per serving
Calories 525
% Daily Value*
Total Fat 28g 36%
Saturated Fat 14g 69%
Cholesterol 105mg 35%
Sodium 227mg 10%
Total Carbohydrate 63g 23%
Dietary Fiber 2g 7%
Total Sugars 34g
Protein 7g
Vitamin C 2mg 8%
Calcium 91mg 7%
Iron 2mg 13%
Potassium 172mg 4%
*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, plus more for cake pan

  • 1 1/2 cups all-purpose flour, plus more for cake pan

  • 3/4 cup granulated sugar

  • 2 large eggs

  • 1 1/2 teaspoons pure vanilla extract

  • 1/2 teaspoon almond extract

  • 3/4 cup sour cream

  • 1 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/2 teaspoon kosher salt

  • 1 cup fresh cherries, pitted and coarsely chopped

For the Topping:

  • 6 tablespoons unsalted butter, 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 kosher salt

  • 1/2 cup pecans or walnuts, chopped

Steps to Make It

  1. Gather the ingredients.

    Fresh Cherry Crumb Cake ingredients

    The Spruce / Wanda Abraham

  2. Preheat oven to 350 F. Grease and flour a 9-inch round cake pan.

    Prepared cake pan

    The Spruce / Wanda Abraham

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

    Batter in a bowl with hand mixer

    The Spruce / Wanda Abraham

  4. Combine flour, baking powder, baking soda, and salt in another bowl. Stir to blend dry ingredients.

    Flour mixture in a bowl

    The Spruce / Wanda Abraham

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

    Batter in a bowl

    The Spruce / Wanda Abraham

  6. Spread batter in prepared baking pan.

    Batter in a cake pan

    The Spruce / Wanda Abraham

  7. For the topping, combine butter with brown sugar, granulated sugar, flour, cinnamon, nutmeg, salt, and pecans or walnuts. Mix well. With fingers, crumble streusel mixture evenly over cake batter.

    Crumble on top of cake

    The Spruce / Wanda Abraham

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

    Fresh Cherry Crumb Cake on a cooling rack

    The Spruce / Wanda Abraham