Cherry Almond Crumb Cake

By • July 8, 2014 • 7 Comments



Author Notes: This cake can easily be made with sweet or sour cherries, but I love to use sour cherries when I can find them (their season is frustratingly short). Sour cherries tend to be soft, so I usually just pit them with my hands. Sweet cherries tend to hold onto their pits a bit more fiercely, so I would suggest picking up a real-deal cherry pitter for that task. Yossy Arefi

Makes one 9-inch cake

For the streusel:

  • 1/4 cup sliced almonds
  • 1/4 cup light brown sugar
  • 10 tablespoons all-purpose flour
  • 1 pinch salt
  • 1/8 teaspoon baking soda
  • 6 tablespoons unsalted butter, melted and cooled
  1. Gently stir the almonds, sugar, flour, salt, and baking soda together in a medium-sized bowl. Add in the butter and mix to combine. Set aside while you prepare the cake.

For the cake and cherry filling:

  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2/3 cups sour cream
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon lemon zest
  • 1 1/2 cup pitted cherries (sour or sweet)
  • 1 tablespoon all-purpose flour
  • 1 tablespoon granulated sugar (sweet cherries may not need additional sugar)
  1. Preheat oven to 325° F and grease and flour a 9-inch cake pan. A springform pan works great for this, but is not necessary.
  2. Toss the pitted cherries with 1 tablespoon flour and sugar, if using. Set aside while you prepare the rest of the cake.
  3. In a small bowl, whisk the flour, baking powder, baking soda, and salt.
  4. In the bowl of a stand mixer or with an electric mixer, cream the butter and sugar together for 5 minutes or until very light and fluffy. Add the eggs one at a time, mixing for 30 seconds after each addition. Make sure to scrape down the sides of the bowl to ensure even mixing.
  5. Add in the sour cream, lemon zest, and almond extract. Then fold in the flour mixture, gently, until just combined.
  6. Pour half of the cake batter into the prepared pan and smooth the top with an offset spatula. Scatter the prepared cherries over the top, then gently spread the rest of the batter over the cherries. It's okay if they aren't completely covered, just make sure the batter is evenly distributed over the top. Break up the prepared streusel with your hands and evenly distribute it over the top.
  7. Bake the cake until it's golden brown and a tester comes out clean, 30 to 40 minutes.
Jump to Comments (7)

Comments (7) Questions (0)

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22 days ago Kukla

Dear Yossy, looking at your profile, I see that you live in Brooklyn and although I live in Los Angeles, I am sure you can easily find frozen sour cherries (if you don’t mind to use them) in many of the Russian or Eastern European Grocery Stores all year around.
BTW I am defrosting now sour cherries and later in the afternoon am going to bake this cake.

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about 1 month ago Caro GF

Delicious! Made this last night, my cake took close to an hour in the oven to finish but was worth the wait. This is the perfect summer cake, it's light and not overly sweet. Thanks for posting!

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about 1 month ago bsturt

I made this for card night with the girls. Everyone loved it! And it looks so beautiful when cut. Thanks for the recipe.

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about 1 month ago Yossy Arefi

I'm so glad you liked it!

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about 1 month ago Melanie Yarbrough

Just made this recipe and it's incredible! I only had 1 stick of butter, so I used 4 Tbsp of butter + 2 Tbsp coconut oil in both the batter and the streusel, and it turned out great. Great way to use up all the cherries I bought on sale!

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about 1 month ago Yossy Arefi

That sounds great!

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2 months ago Gemma / Cinnamon Girl

Looks yummy and cute! :-)