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Sour Cherry Crumb Cake

5.0

(2)

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Sour Cherry Crumb Cake on a pink background
Photograph by Rana Düzyol, food styling by Pearl Jones, prop styling by Beth Pakradooni

Whether you call it crumb cake or coffee cake or can’t actually talk because you already started eating it, there is just nothing better than a plush, buttery cake topped with crispy crumbly bits of goodness. Adding a jammy swirl of sweet-tart cherries to the batter results in a summery twist on an otherwise evergreen classic. If you can’t get your hands on fresh sour cherries, frozen will work; they’ll just need some extra time on the stove to get jammy. And if you can’t find sour cherries, you can use standard sweet cherries. You'll want to reduce the amount of sugar to ¼ cup and add the zest and juice of 1 lemon to the cooled cherry mixture before adding it to the baking pan.

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What you’ll need

Ingredients

12 servings

Cherry Swirl

1½ lb. fresh sour cherries, pitted, or frozen
½ cup (100 g) granulated sugar
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

Streusel

1¼ cups (156 g) all-purpose flour
1 cup (200 g; packed) light brown sugar
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
1 tsp. ground cardamom
1 tsp. ground cinnamon
½ cup (1 stick) unsalted butter, melted, slightly cooled

Cake and Assembly

2 cups (250 g) all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
1 cup (200 g) granulated sugar
½ cup (1 stick) unsalted butter, room temperature
2 large eggs
1 cup sour cream
⅓ cup buttermilk
2 tsp. vanilla extract

  1. Cherry Swirl

    Step 1

    Bring1½ lb. fresh sour cherries, pitted, or frozen,½ cup (100 g) granulated sugar, and½ tsp. Diamond Crystal or ¼ tsp. Morton kosher saltto a boil in a medium saucepan. Cook, stirring often and smashing cherries with a wooden spoon, until cherries are softened and just coated in syrup, 15–20 minutes for fresh, 25–30 minutes for frozen. Let cool.

  2. Streusel

    Step 2

    Whisk1¼ cups (156 g) all-purpose flour,1 cup (200 g; packed) light brown sugar,1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt,1 tsp. ground cardamom, and1 tsp. ground cinnamonin a medium bowl. Pour½ cup (1 stick) unsalted butter, melted, slightly cooled, over and gently mix with a fork just until crumbs start to form (be careful not to overmix). Set streusel aside.

  3. Cake and Assembly

    Step 3

    Place a rack in middle of oven and preheat to 350°. Line a 13x9" baking pan with parchment paper, leaving overhang on long sides. Whisk2 cups (250 g) all-purpose flour,1 tsp. baking powder,1 tsp. baking soda, and1 tsp. Diamond Crystal or ½ tsp. Morton kosher saltin a medium bowl to combine.

    Step 4

    Beat1 cup (200 g) granulated sugarand½ cup (1 stick) unsalted butter, room temperature, in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 2 minutes. Add2 large eggsone at a time, mixing to incorporate after each addition. Mix in1 cup sour cream,⅓ cup buttermilk, and2 tsp. vanilla extract. (The mixture might look curdled at this point.) Reduce speed to low and add dry ingredients; mix until just combined. Using a rubber spatula, scrape down sides of bowl to incorporate everything well. (The batter will be thick.)

    Step 5

    Scrape two thirds of the batter into prepared pan and spread into an even layer. Spread cherry swirl over (don’t worry if it’s not perfect), then top with remaining batter. Do your best to spread the batter over cherry swirl; it’s okay if they mix and swirl a bit. Top with reserved streusel, scattering smaller crumbs over first, then topping with larger ones.

    Step 6

    Bake crumb cake until a tester inserted into the center comes out clean, 35–40 minutes. Transfer pan to a wire rack and let cake cool in pan at least 30 minutes. Turn cake out onto a cutting board and cut into 12 pieces to serve.

    Do ahead:Cake can be baked 1 day ahead. Let cool completely. Store tightly wrapped at room temperature.

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Reviews (2)

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  • I made this recipe as written and it was delicious. I baked it in three 6”x3” round pans and the little cakes were very cute and the people I gave them to all loved them.

    • Anonymous

    • 8/10/2023

  • This is fantastic. I love sour cherries, mostly in pie form. I’m definitely a pie guy over a cake guy. When I was reading the current issue this was one of many that I tore out to make. I have 2 large sour cherry trees in my backyard and we recently harvested many quarts. I made it as written and it was great. The cake had perfect texture and the topping was amazing (the cardamom was an excellent addition). The neighbors loved it too. I’ll use most of my sour cherries to make pies, but I’ll definitely make this again. Definitely.

    • Jim from Pittsburgh

    • Pittsburgh, PA

    • 7/16/2023

Tags Dessert Snack Cake Baking Nut Free Cherry Stone Fruit Fruit Summer Bon Appétit