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

  • 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.

Notes

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