Cherry Crumble Cake
A moist and tender cherry crumble cake topped with crunchy crumble and sweet cherries, perfect for dessert or afternoon tea
Ingredients
- All-Purpose Flour: 2 cups
- Sugar: 1 1/2 cups
- Butter: 1/2 cup, softened
- Eggs: 3 large
- Baking Powder: 2 teaspoons
- Salt: 1/2 teaspoon
- Milk: 1/2 cup
- Vanilla Extract: 2 teaspoons
- Cherries: 1 1/2 cups, pitted
- Brown Sugar (Topping): 1/2 cup
- All-Purpose Flour (Topping): 1/2 cup
- Butter (Topping): 1/4 cup, cold
Instructions
- Preheat oven to 350°F (175°C) and grease or line a 9-inch pan
- Cream butter and sugar until fluffy, add eggs one at a time, then vanilla extract
- Combine flour, baking powder, and salt in a separate bowl. Fold into wet ingredients alternately with milk
- Gently fold in cherries, pour batter into pan, and sprinkle crumble topping evenly
- Bake 45-50 minutes until a toothpick comes out clean
- Cool completely, optionally dust with powdered sugar or glaze
- Slice and serve at room temperature
Notes
- Use fresh or well-drained frozen cherries
- Chill crumble topping for best texture
- Avoid overmixing batter to maintain light crumb
- Optional: dust with powdered sugar for presentation
Find it online: https://dishmio.com/cherry-crumble-cake/