I LOVE a crumble cake.  The crumble topping on this Cherry Crumble cake is AMAZING, you have to try it!Close up picture of Cherry Crumble Cake showing the layer of cherries , the crispy crumble top and the fluffy cake texture

The light sponge, no-spoon-required-handleability(real word?) of a cherry cake combined with the buttery, crunchiness of a crumble pudding. Yes, this is 2 puddings in one, and all the better for it.

I love a good crumble, but I have to admit that July is not really crumble weather. So I think I’ll just add crumble toppings to everything instead – like this delicious pud, or my apple crumble cookies.
I’m also considering crumble brownies, crumble cupcakes and maybe ice cream crumble? Oh yes, that’d definitely work. Watch out for that one.

Cherry Crumble Cake on a cake stand with a slice taken out, the slice is in the background out of focus

Ok, so I admit, my cherries did sink.  I’d like to say that was on purpose but it wasn’t.  I was hoping that the thickness of the cake batter would keep some of the cherries suspended, but as I was using whole cherries, the sheer weight of them was just too much.  It didn’t stop the cake tasting delicious though.  My grandad was literally batting people away to stop them taking second helpings so he could save himself some for the next day (sorry grandad!)

I used walnuts in the crumble topping to give it some extra crunch.  Pistachios, pecans, hazelnuts or almond would also be great.  I also used frozen cherries, but you can replace these with fresh cherries.  If you do, then you’ll need to reduce the cooking time by 10-20 minutes.

The addition of soured cream in this recipe makes for a richer, more tender cake.  You can replace with buttermilk or greek/natural yoghurt if you want to.

The Cherry Crumble Cake Recipe:

5 from 1 vote

Cherry Crumble Cake Recipe

Cherry Crumble Cake - light sponge, buttery crumble topping and tangy cherry centre.
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 25 minutes
Servings: 9 portions
Course: Cakes
Cuisine: British



  • 175 g (1 1/2 cups) unsalted butter room temperature
  • 175 g (3/4 cup) golden caster sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 85 g (1/2 cup) soured cream
  • 175 g (1 1/2 cups minus 1 tsp) self raising flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 250 g (2 1/4 cups) frozen cherries don't defrost or they'll go too soggy

Crumble topping:

  • 140 g (1 cup + 2 tsp) self raising flour
  • 85 g (5 1/2 tbsp) cold butter chopped into chunks
  • 70 g (1/3 cup) light brown muscavado sugar
  • 55 g (1/2 cup) chopped walnuts
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  • Preheat your oven to 180C/350F (fan).
  • Line the base of a 20cm loose bottomed cake tin with baking parchment and put to one side.
  • Make your crumble topping first.  Place your butter and flour in a bowl. Rub the flour into the butter with your fingertips until you have rough breadcrumbs.
    140 g (1 cup + 2 tsp) self raising flour, 85 g (5 1/2 tbsp) cold butter
  • Add the sugar and walnut pieces and stir together. Put to one side.
    70 g (1/3 cup) light brown muscavado sugar, 55 g (1/2 cup) chopped walnuts
  • Next make the cake.  Using a mixer, beat the butter and sugar together until pale and creamy.
    175 g (1 1/2 cups) unsalted butter, 175 g (3/4 cup) golden caster sugar
  • Stir in the eggs, vanilla extract and soured cream.
    2 large eggs, 1 tsp vanilla extract, 85 g (1/2 cup) soured cream
  • Then gently fold in the flour, baking powder and salt.
    175 g (1 1/2 cups minus 1 tsp) self raising flour, 1 tsp baking powder, 1/2 tsp salt
  • Finally stir in the frozen cherries.
    250 g (2 1/4 cups) frozen cherries
  • Pour the cake batter into the cake tin. Spread it around so that it's reasonably level, then sprinkle the crumble topping on then place in your preheated oven for 50-65 minutes - until an inserted skewer comes out clean. TIP: It's worth covering the cake with some tinfoil after about 40 minutes to prevent the top from burning.
  • Once cooked, take out of the oven and leave to cool in the tin for at least 20 minutes.  Then remove from the tin and leave to cool further on a cooling rack.


Tip This cake will stay fresh for 4-5 days, wrapped and stored in an air tight container.
Nutritional Information is per serving.


Calories: 524kcal | Carbohydrates: 57g | Protein: 6g | Fat: 30g | Saturated Fat: 16g | Cholesterol: 103mg | Sodium: 223mg | Potassium: 211mg | Fiber: 1g | Sugar: 30g | Vitamin A: 850IU | Vitamin C: 1.7mg | Calcium: 67mg | Iron: 0.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Close up of a Cherry Crumble Cake with a slice taken out

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  1. Sue H says:

    Hi, this looks yummy! Would it work with gluten free self raising flour? 🤔

  2. Geoff Homewood says:

    Ok I did a rubarb version last week and I had high expectations for this one, it looked lovely once out of the oven for 60 minutes but testing the inside was completely raw it was still liquid, checked the oven temp was correct and also that it wasn’t set for grill lol but was all fine, so what did I do wrong!!!! The bit around the edge tasted amazing but what went wrong?

    Also do you need to use all the topping as it made it quite deep with crumb on top

    1. Nicky Corbishley says:

      Hi Geoff, rhubarb releases a lot of liquid during cooking, so I expect it was too much for the cake to set in the oven. It’s always worth checking with a skewer and placing it back in the oven if it’s not cooked in the middle. Place foil on top if it starts to look too brown.
      You can use less topping if you like – for me the crumble was an integral part of the cake, rather than just a sprinkle on top, so I wanted plenty 🙂

  3. Eleanor says:

    5 stars
    Perfect for dessert on Fathers Day, this will make my dad very happy.

  4. sandra says:

    great cake

    1. Nicky Corbishley says:

      Thanks Sandra 🙂

  5. yourperfectburn says:

    Great post, who doesn’t like a good crumble. I love to bake, but have been banned from baking due to all of those extra pounds my baking seems to create on unsuspecting wives. 🙂 I just may make this one, I am sure my wife and I will love it.

    1. Nicky Corbishley says:

      Heh heh thanks! If you hold off on the cream, that kind of makes it low fat anyway doesn’t it 😉

  6. huntfortheverybest says:

    it looks delicious!

    1. Nicky Corbishley says:

      Thanks! It didn’t last long…

  7. Burneyc says:

    Very nice, I used fresh cherries and they still sank, think the use of soured cream (or Greek yoghurt in my case) made the cake lovely and light but not dense enough to hold the cherries. Still a lovely cake.

    1. Nicky Corbishley says:

      Thanks for the comment 🙂 I haven’t tried fresh cherries yet, but looks like you’ve saved me a job there! I’ll just have to do some more experimentation 🙂

  8. Lori says:

    This looks soooo tasty!!

    1. Nicky Corbishley says:

      Thanks Lori 🙂

  9. Ernesta @BakingSecrets says:

    Love crumble cakes. Think will love this one also. Saving 🙂

    1. Nicky Corbishley says:

      Gotta love crumble cakes 🙂 Have you tried a rhubarb crumble cake? sooo good!! I’ll be making that when I’ve worked off the calories from this one!!