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Cherry Crumb Cake

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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.

CHERRY CRUMB CAKE

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!

CHERRY CRUMB CAKE

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!

CHERRY CRUMB 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.

CHERRY CRUMB 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!

CHERRY CRUMB CAKE
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Cherry Crumb Cake

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 also, you'll find it really simple to put together.
Course Dessert
Keyword Cherry Crumb Cake
Servings 1 , 8 inch cake
Author Marisa

Ingredients

  • FOR GINGER LIME CRUMB TOPPING
  • 3/4 cup all purpose flour
  • 1/2 cup granulated sugar
  • 1/3 cup unsalted butter melted
  • 1/4 cup chopped pecans
  • 2 teaspoons lime zest
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon salt I used fine sea salt
  • 1/4 teaspoon ground cinnamon
  • FOR THE CHERRY CRUMB CAKE
  • 1/2 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/4 cup firmly packed light brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure almond extract
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt I used fine sea salt
  • 1/4 cup whole buttermilk
  • 1 pound cherries pitted

Instructions

  1. GINGER-LIME CRUMB TOPPING
  2. First lets combine all ingredients for the ginger-lime crumb topping in a small bowl and stir until the mixture is crumbly.
  3. The mixture can be made ahead and stored in the fridge for up to 5 days.
  4. CHERRY CRUMB CAKE
  5. Preheat the oven to 350 degrees F
  6. Grease and flour an 8 inch springform pan then line the pan with parchment paper and grease the parchment paper.
  7. In a large bowl, beat the butter and sugars together on medium speed until fluffy. About 3 to 4 minutes.
  8. If using a stand mixer make sure to occasionally stop and scrape the sides of the bowl.
  9. Beat in the eggs one at a time, making sure to mix well after each addition.
  10. Mix in the vanilla and almond extracts.
  11. In a medium sized bowl, whisk together the flour, baking powder and salt.
  12. With the mixer reduced to low, gradually add the flour mixture to the butter mixture while alternating with the buttermilk.
  13. Begin and end with the flour mixture.
  14. Pour the batter into your prepared pan and smooth the top with an offset spatula.
  15. Spread the pitted cherries evenly over the cake batter.
  16. Sprinkle the ginger-lime crumb topping over the cherries.
  17. Bake the cake for about 1 hour or until a wooden skewer inserted in the middle comes out clean.
  18. 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.
  19. The cake can be covered and stored at room temperature for up to 2 days or refrigerated for up to 6 days.

Recipe Notes

Recipe is adapted from Bake From Scratch Magazine July/August issue 2017

 

Reader Interactions

Comments

  3. Brenda

    June 23, 2017 at 8:24 pm

    I’d love to make this but see the baking powder ingredient listed twice. Should it be 1/4 tsp baking soda and 1 tsp baking powder? Thanks.

    Reply

    • Marisa

      June 23, 2017 at 9:51 pm

      Hi Brenda, thanks so much for reaching out! Its a typing error on my part and I just updated it. Its actually 1 teaspoon of baking powder and NO baking soda. My apologies for the confusion. Hope you get to try it, I know you’ll love it! 🙂

      Reply

  9. nahdalaskitchen

    June 28, 2017 at 3:19 am

    Ooooh delicious combination~! I absolutely love cherries and a subtle ginger & lime always boosts them even more. The flavored crumble is ingenious! Whenever I get the chance to play around with a crumble cake, I make too much of the crumbs, freeze them and use them for compotes, ice creams and the like 🙂

    Reply

    • Marisa

      June 28, 2017 at 7:07 am

      It’s always great to have extra crumble on hand, especially when a craving for Crumb Muffins comes along and it does freeze extremely well. Thanks for dropping by Nahdala?

      Reply

  11. Colleen Milne

    June 30, 2017 at 11:01 am

    I love all the flavours you have going on in this cake. It sounds so yummy. Now that the cherries are here, this is a perfect way to use them. Thanks for the inspiration!

    Reply

  12. Vicky Chin

    June 30, 2017 at 12:29 pm

    Wow, your cake looks amazing and I love the ginger lime crumbs! I never thought of combing lime and ginger, but I can imagine how flavourful that is. A farmer’s market that is opened 24 hours! I am so jealous!! We need something like that here is Vancouver!! Thanks for sharing your recipe!

    Reply

    • Marisa

      June 30, 2017 at 11:38 pm

      The lime and ginger add a lovely zing to the crumb mixture! This is one cake you’ll want to make again and again.

      Vicky every city should have a Farmer’s Market opened 24 hours in my opinion…it sure saved the day many a times! Thanks so much for dropping by 🙂

      Reply

  15. Cassie @ Crumb Kitchen

    July 1, 2017 at 4:29 pm

    Wow, if there was a 24/7 farmers’ market open in my neighbourhood, you know where I’d be! I love how luscious and fruity this cake looks. It reminds me of something I’d have with a fancy cup of tea while entertaining guests. 🙂

    Reply

    • Marisa

      July 3, 2017 at 8:04 pm

      With coffee, tea or a cold glass of milk…it’s welcome any time for sure! We love that market and it’s so convenient to have one nearby and the prices are fabulous…thanks Cassie?

      Reply

  16. dishnthekitchen

    July 3, 2017 at 6:45 pm

    Mmmm! I’m eating fresh Okanagan Bing cherries as I am reading this…my sister brought them all the way from near Vernon, BC.
    This cake looks so delicious, love the ginger and lime in there too. I can only DREAM about a 24 hours farmer’s market…lucky YOU!

    Reply

    • Marisa

      July 3, 2017 at 8:00 pm

      The ginger and lime adds a lovely zing to the Crumb topping, Bernice and the farmer’ s market although not a huge one has saved the day many times! Thanks so much for dropping by?

      Reply

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