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Cherry crumb cake recipe

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



  • 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


  • 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



  • 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.


  • 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.


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.


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