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.
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:
Cherry Crumble Cake
- 140 g self raising flour
- 85 g cold butter chopped into chunks
- 70 g light brown muscavado sugar
- 50 g chopped walnuts
- Preheat your oven to 180c.
- 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.
- Add the sugar and walnut pieces and stir together. Put to one side.
- Next make the cake. Using a mixer, beat the butter and sugar together until pale and creamy.
- Stir in the eggs, vanilla extract and soured cream.
- Then gently fold in the flour, baking powder and salt.
- Finally stir in the 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
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