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You are here: Home / Cakes / Cherry Crumb Cake Recipe

Cherry Crumb Cake Recipe

July 10, 2020 by Marisa 37 Comments

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Sliced Cherry Crumb Cake on a white wooden board.

A deliciously moist and tender Cherry Crumb Cake that is sure to receive rave reviews at your next potluck or barbecue. This easy to make breakfast type cake is crowned with fresh ruby red cherries and a lemon scented, almond crumb streusel topping. 

Cherry crumb cake recipe

Having a neighbouring 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. The fruit and vegetable stands are filled great produce at extremely affordable prices. However, they’re only opened during the Spring to Fall.

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!

I’d be quite content savouring every juicy bite while basking in the warmth of a beautiful sunny day. However… transforming them into a special baked treat…is definitely the cherry on the cake!

Fresh cherries on a white wooden board.

How to Make an Almond Streusel topping for a Crumb Cake

Almond streusel topping in a yellow and blue bowl.

We’ll start first with this almond and lemon scented crumb topping.

Simply combine the flour, sugar, melted butter, sliced almonds, lemon zest, salt and cinnamon in a bowl.

Stir the crumb top ingredients together until the mixture is crumbly. Use your hands to do this as it makes the job a whole lot easier.

Let it chill in the fridge while you pit the cherries.

And if you’re planning ahead, this almond streusel topping can be made and stored for up to 5 days.

How to Pit Cherries

Pitted cherries on a white wooden board.

To easily pit the cherries, it goes without saying that a cherry pitter is your best friend here!

But no worries if you don’t have one. You can just as easily quarter the cherries around the pit with a pairing knife.

I find it messier with a knife but it definitely gets the job done!

Once the cherries are all pitted, you can either slice them in half or in quarters. Both are fine for topping the cherry cake.

Set the cherries aside while you prepare the cake batter.

How to Make a Cherry Crumb Cake

Almond cake batter in a grey mixing bowl.
Cake batter poured in a silver baking pan.

  • With a stand mixer or a hand held mixer, beat the butter and sugars together until fluffy. This should take about 3 to 4 minutes.
  • If using a stand mixer, make sure to stop occasionally and scrape down the sides of the bowl.
  • Beat in the eggs one at a time while mixing well after each addition.
  • Mix in both the vanilla and almond extracts.
  • In a separate bowl, whisk well together the flour, baking powder and salt. This will remove any large lumps.
  • With mixer on low speed, gradually add the flour mixture to the butter mixture while alternating with the almond milk. You can substitute the almond milk with buttermilk or whole milk.
  • Pour the cake batter into a greased 8 inch springform pan and smooth the top with an off set spatula.

Sliced pitted cherries topped over cake batter.

Scatter the pitted and quartered cherries evenly over the cake batter. If they overlap somewhat, it’s totally ok.

Almond streusel topping sprinkled over cherries in a baking pan.

Sprinkle the almond crumb topping over the cherries while making sure to spread evenly over the cherries and covering them completely. 

Bake the cherry cake for about 1 hour.

Test for doneness with a wooden skewer. If it comes out clean when inserted in the middle, then you’re good.

Cherry crumb cake dusted with powdered sugar.

Allow the cake to cool in the pan for about 15 minutes.

Then release the cake and transfer to a wire rack to cool completely.

Dust the cherry crumb cake with powdered sugar, slice and serve!

Cherry cake sliced into 8 portions.

This cherry crumb cake has all the makings of a delicious coffee cake. It’s wonderfully soft and dense in texture.

It makes for a lovely contrast with the burst of cherries just beneath the crumbly layer of almond crumble topping. 

And there’s definitely some sweet goodness in every bite!

Happy baking!

Serving a slice of cherry crumb cake

This recipe was originally published June 23, 2017 and republished with new content and photos July 10, 2020.

Cherry crumb cake recipe
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Cherry Crumb Cake

An almond flavoured Cherry Crumb Cake recipe made with fresh cherries. This easy to make cake is crowned with a lemon scented streusel topping.
Course Dessert
Cuisine American
Keyword Breakfast cake, Cherry Crumb Cake, Coffee cake, Streusel cake
Servings 12
Calories 346kcal
Author Marisa

Ingredients

ALMOND CRUMB TOPPING

  • 3/4 cup all purpose flour
  • 1/2 cup granulated sugar
  • 1/3 cup unsalted butter melted
  • 1/4 cup sliced almonds
  • 2 teaspoons lemon zest
  • 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 almond milk substitute with buttermilk or whole milk
  • 1 pound cherries pitted and quartered

Instructions

ALMOND CRUMB TOPPING

  • Combine all ingredients for the almond 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 almond milk.
  • 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 almond 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.

Notes

Recipe is adapted from Bake From Scratch Magazine July/August issue 2017 with a few switch-ups. 
I omitted the pecans, lime and fresh ginger to the crumb topping simply for personal taste.
I replaced them with lemon zest and sliced almonds to enhance the almond taste in the crumb topping.
Also I substituted the buttermilk with almond milk because that's what I usually have readily on hand. And what I found is that it complements the almond flavour of the cherry cake quite well.
But feel free to use buttermilk or whole milk if you prefer.

Nutrition

Calories: 346kcal | Carbohydrates: 47g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 61mg | Sodium: 167mg | Potassium: 194mg | Fiber: 2g | Sugar: 26g | Vitamin A: 458IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 2mg
Tried this recipe?Mention @marisasitaliankitchen or tag #marisasitaliankitchen!

 

Filed Under: Cakes, Dessert Tagged With: breakfast cake, cake, cherry, coffee cake, crumb topping, dessert

Previous Post: « Crespella with Nutella and Berries
Next Post: Ricciarelli: Italian Almond Cookies »

Reader Interactions

Comments

  1. blankDebbie Spivey

    June 23, 2017 at 9:41 am

    Hi Marisa! This looks wonderful. I adore cherries!

    Reply
    • blankMarisa

      June 23, 2017 at 9:58 pm

      Hi Debbie, its just not summer without bowlfuls of these sweet little jewels…right!!

      Reply
  2. blankTasty Eats Ronit Penso

    June 23, 2017 at 1:22 pm

    All I have to say is I’d like a piece of this delicious cake right now! πŸ™‚

    Reply
    • blankMarisa

      June 23, 2017 at 9:53 pm

      Ronit I wish I could share it with you, its really yummy πŸ™‚

      Reply
      • blankTasty Eats Ronit Penso

        June 24, 2017 at 12:33 am

        πŸ™‚

  3. blankBrenda

    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
    • blankMarisa

      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! πŸ™‚

      Reply
  4. blankannika

    June 23, 2017 at 11:13 pm

    A cake and a crumble! How wonderful is that! And you have put it together so seamlessly!

    Reply
    • blankMarisa

      July 3, 2017 at 8:22 pm

      Thanks so much Annika, it’s really quite easy to put together and so so yummy??

      Reply
  5. blankanotherfoodieblogger

    June 25, 2017 at 12:05 am

    Gorgeous summer cake, Marisa! Yay for cherry season!

    Reply
    • blankMarisa

      June 25, 2017 at 7:46 pm

      Thanks Kathryn, it’s simple to make and yet impressive??

      Reply
  6. blankpblevitt

    June 25, 2017 at 7:29 pm

    You just solved my Fourth of July dessert dilemma Marisa, fantastic recipe.

    Reply
    • blankMarisa

      June 25, 2017 at 7:49 pm

      Paula I’m sure you will enjoy it very much. It’s not a fussy cake to make and yet so impressive! Thanks for dropping by??

      Reply
  7. blankstellalucentellc

    June 27, 2017 at 6:13 am

    Another winner! My daughter has loved crumb cake since she was a child. Will make this for her when she comes home from college soon! Thanks again.

    Reply
    • blankMarisa

      June 27, 2017 at 7:22 am

      I am sure she’ll love it Stella, it’s a wonderful summer cake??

      Reply
  8. blanknahdalaskitchen

    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 πŸ™‚

    Reply
    • blankMarisa

      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
  9. blankKim Copithorne

    June 30, 2017 at 10:01 am

    Okay! I am running right down to the cherry orchard to get some fresh cherries to make this!

    Reply
    • blankMarisa

      June 30, 2017 at 11:43 pm

      Kim, how wonderful to have a cherry orchard nearby…I am so envious!! I hope you get to try it and thank-you for your comment πŸ™‚

      Reply
  10. blankColleen 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
    • blankMarisa

      June 30, 2017 at 11:41 pm

      There is a lovely burst of sweet juicy cherries in every bite, I know you’ll love this cake Colleen.Thanks so much for dropping by πŸ™‚

      Reply
  11. blankVicky 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
    • blankMarisa

      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 πŸ™‚

      Reply
  12. blankSumith

    June 30, 2017 at 4:01 pm

    Loved this beautiful crumble cake. Great post.

    Reply
    • blankMarisa

      June 30, 2017 at 11:25 pm

      Thanks Sumith, its a keeper πŸ™‚

      Reply
  13. blankCassie @ 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. πŸ™‚

    Reply
    • blankMarisa

      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
  14. blankdishnthekitchen

    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
    • blankMarisa

      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
  15. blankSheryl

    July 4, 2017 at 5:03 pm

    mmm. . . this looks yummy. The pictures are incredible – you are a skilled food photographer.

    Reply
    • blankMarisa

      July 4, 2017 at 6:04 pm

      Hi Sheryl! Thanks so much that is very kind of you and yes this cake is really yummy??

      Reply
  16. blankannie@ciaochowbambina

    July 16, 2017 at 12:13 pm

    I have company coming and this has special dessert written all over it! Thank you for the lovely recipe!! Pinned!

    Reply
    • blankMarisa

      July 17, 2017 at 8:10 am

      Hi Annie, this cherry cake is perfect for company and has one of the yummiest crumb topping ever! You’ll love it πŸ™‚

      Reply
  17. blankabbeycoseattle

    August 11, 2017 at 1:44 pm

    Your page is beautiful – I am just discovering it! I followed you on IG too so I can be sure to not miss a recipe πŸ™‚

    Reply
    • blankMarisa

      August 11, 2017 at 2:11 pm

      Hi Abbey, thanks for the follow and happy to hear you like my page! πŸ™‚

      Reply
  18. blankCiao Chow Linda

    May 18, 2018 at 1:48 am

    Oh wow. I could just dive right into that cake. What a beautiful texture!

    Reply
    • blankMarisa

      May 18, 2018 at 11:23 pm

      Thanks Linda, its a lovely summer cake that packs a wonderful almond scent and so easy to make!

      Reply

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blankHi I'm Marisa! Welcome to my little corner of the web where you'll find delicious foods inspired by my Italian heritage and Canadian upbringing. So kick off your shoes, have a seat and stay awhile... Read More…

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