An elegant and delicious Cherry Crumb Cake that is sure to receive rave reviews at your next potluck or barbecue. Crowned with juicy ruby red cherries and a ginger-lime topping with crunchy pecans this crumb cake not only makes an impressive treat but you’ll also find it really simple to put together.
Having a neighboring outdoor farmer’s market that’s opened 24 hours a day certainly has its perks, especially coming off work after a late evening shift.
This farmer’s market is in the heart of a bustling metropolis with great produce at extremely affordable prices but only opened during the Spring to Fall seasons.
With a large student population nearby from Université de Montréal and staff from local health institutions as well as the many tourists trekking down from the stunning Saint Joseph’s Oratory perched high up on Mount-Royal, this is the place we are all drawn to.
And now with cherry season upon us and outdoor stands brimming with one of summer’s luscious fruits, who can resist the pull to purchase this delectable fruit!
Although I’d be just as content savoring every bite while basking in the warmth of a beautiful sunny day, transforming them into a special baked treat is definitely the cherry on the cake!
While the cake is soft and dense in texture you’ll find that there’s a lovely contrast from the sweet burst of cherries just beneath the crumbly layer of ginger-lime and pecan topping.
As a result you’ll get some sweet goodness in every bite.
Also scented with pure almond extract which adds a perfect balance of sweet and nutty flavors while enhancing the taste of this yummy cherry cake.
Maybe you prefer to eat some cherries simply as they are while wondering how else to enjoy this “best of summer” fruit. However, you’ll most certainly want to try this Cherry Crumb Cake…especially before the cherry season winds down!
- FOR GINGER LIME CRUMB TOPPING
- ¾ cup all purpose flour
- ½ cup granulated sugar
- ⅓ cup unsalted butter, melted
- ¼ cup chopped pecans
- 2 teaspoons lime zest
- 1 teaspoon grated fresh ginger
- ½ teaspoon salt (I used fine sea salt)
- ¼ teaspoon ground cinnamon
- FOR THE CHERRY CRUMB CAKE
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup firmly packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- 1½ cups all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt (I used fine sea salt)
- ¼ cup whole buttermilk
- 1 pound cherries, pitted
- GINGER-LIME CRUMB TOPPING
- First lets combine all ingredients for the ginger-lime crumb topping in a small bowl and stir until the mixture is crumbly.
- The mixture can be made ahead and stored in the fridge for up to 5 days.
- CHERRY CRUMB CAKE
- Preheat the oven to 350 degrees F
- Grease and flour an 8 inch springform pan then line the pan with parchment paper and grease the parchment paper.
- In a large bowl, beat the butter and sugars together on medium speed until fluffy. About 3 to 4 minutes.
- If using a stand mixer make sure to occasionally stop and scrape the sides of the bowl.
- Beat in the eggs one at a time, making sure to mix well after each addition.
- Mix in the vanilla and almond extracts.
- In a medium sized bowl, whisk together the flour, baking powder and salt.
- With the mixer reduced to low, gradually add the flour mixture to the butter mixture while alternating with the buttermilk.
- Begin and end with the flour mixture.
- Pour the batter into your prepared pan and smooth the top with an offset spatula.
- Spread the pitted cherries evenly over the cake batter.
- Sprinkle the ginger-lime crumb topping over the cherries.
- Bake the cake for about 1 hour or until a wooden skewer inserted in the middle comes out clean.
- Remove the cake from the oven and let cool in the pan for about 15 minutes before releasing the cake and then transfer to a wire rack to cool completely.
- The cake can be covered and stored at room temperature for up to 2 days or refrigerated for up to 6 days.