Moist cherry cake with crunchy crumble

Moist cherry cake with crunchy crumble

The juicy cherries are hidden under the crispy crumbles in a fluffy batter. It not only tastes juicy but also very crispy and invites you to a cozy coffee afternoon.

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5 stars from 3 votes

Ingredients

Crumble dough

  • 50 g brown sugar
  • 85 g flour
  • 1 pinch salt
  • ¼ tsp cinnamon
  • 55 g butter

Filling

  • 350 g cherries, preferably fresh
  • 2 tbsp sugar
  • 1 tbsp lemon
  • 1 cornstarch

Cake base

  • 70 g sugar
  • 75 g butter
  • 3 eggs
  • 3 tbsp sour cream
  • 1 tsp vanilla extract
  • 160 g flour
  • ¼ tsp salt
  • 2 tsp baking powder
  • 1 tbsp vegetable oil

Instructions

Crumble Dough

  1. Mix the sugar, flour, salt and cinnamon in a bowl.
  2. Add the softened butter and process into crumbles in a food processor.
  3. Zest one lemon.

Filling

  1. Stone the cherries.
  2. The fruit mix with sugar, lemon zest and starch in a bowl.

cake base

  1. In a mixing bowl with a mixer, mix the sugar and softened butter.
  2. Add the eggs one at a time and continue beating.
  3. Add the sour cream and vanilla extract.
  4. Flour with Sift in the salt and baking powder and mix everything together to form a dough.
  5. Grease a springform pan with vegetable oil.
  6. Put the dough for the cake base in it.
  7. Place the cherries on top.
  8. Cover with crumble dough.
  9. The cherry cake at 180 ° C Bake for about 40 minutes.
  10. If the cake is browning too quickly, you can cover it with aluminum foil.
  11. Let the cherry cake stand at room temperature for 20 to 25 minutes before serving.

Utensils

  • hand mixer
  • mixing bowl
  • food processor
  • cherry corer
  • dough scraper
  • springform pan

Tip

The cake can be baked not only with cherries, but also with strawberries, raspberries, apricots, apples and other fruits and berries to taste.

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