Dark Sweet Cherry Crumb Cake.
I am a complete sucker for crumb cake. It is most likely my Achilles heel. I will say I don’t want a piece but will sliver slices away and pick off crumb topping until the whole cake somehow seems to disappear.
When I had a huge bag of sweet dark cherries lingering in the refrigerator one Sunday a week or so ago and the desire to bake something, I knew I found “IT” when I came across this recipe I slightly tweaked from Laura at Tutti Dolce who described the cake like this:
The best kind of cherry crumb cake is a plush buttermilk cake, scented with almond and vanilla, and topped with a scattering of sweet dark cherries. Piled high with buttery crumbs and baked until beautifully golden, this is the cherry cake your summer needs.
Laura had me at “plush!”
Here is this divine crumb cake recipe. This IS the cake of your summer needs!
Dark Sweet Cherry Crumb Cake
- 10 Tbsp butter, room temperature
- 1 1/4 cups sugar
- 2 eggs
- 1 cup buttermilk (or 1 cup milk plus 1 Tbsp vinegar let set for 5 min)
- 1 tsp pure almond extract
- 1tsp pure vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 2 1/2 cups flour
- 1 1/2 lbs dark sweet cherries, pitted
- 2/3 cup flour
- 1/2 cup sugar
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup butter, melted
- 1/2 tsp pure almond extract
Preheat oven to 350 degrees F. Grease and flour 10 in. springform pan.
Prepare crumb topping by combining flour, sugar, cinnamon, and salt in a small bowl. Add melted butter and extract and toss with a spoon or your fingers until crumbly.
Prepare cake batter by beating butter and sugar with electric mixer until light and fluffy. Beat in eggs one at a time. Add baking soda and salt. Combine buttermilk and extracts. Then alternately add buttermilk and flour in three additions just until incorporated.
Pour batter into prepared springform pan. Top with an even layer of pitted cherries, pressing lightly into batter. Sprinkle with crumb topping.
Bake 70 minutes or until a toothpick inserted in center comes out clean. Cool 15 mins. in pan. Remove springform side, and cool completely.
Cheers & Hugs,