Description
Moist cake with sweet cherry filling and buttery crumble topping. Perfect for dessert!
Ingredients
Scale
- 4 cups fresh or frozen pitted cherries (if frozen, thaw slightly)
- 1/2 cup granulated sugar (adjust to taste depending on cherry sweetness)
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon almond extract (optional)
- Pinch of salt
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain Greek yogurt
- 1 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Prepare the Cherry Filling: In a medium saucepan, combine cherries, granulated sugar, cornstarch, lemon juice, almond extract (if using), and salt. Stir well. Bring to a simmer over medium heat, stirring constantly. Reduce heat to low and cook for 5-7 minutes, or until thickened slightly. Remove from heat and let cool slightly.
- Make the Cake Batter: Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate large bowl, cream together softened butter and granulated sugar until light and fluffy (3-5 minutes). Beat in eggs one at a time, then stir in vanilla extract. Gradually add dry ingredients to wet ingredients, alternating with sour cream or Greek yogurt, beginning and ending with dry ingredients. Mix until just combined.
- Prepare the Crumble Topping: In a medium bowl, combine flour, brown sugar, cinnamon, and nutmeg (if using). Add cold, cubed butter and cut into the flour mixture using a pastry blender or your fingertips until it resembles coarse crumbs. Stir in chopped pecans or walnuts (if using).
- Assemble and Bake: Pour cake batter into the prepared springform pan and spread evenly. Spoon cooled cherry filling over the cake batter, spreading evenly. Sprinkle crumble topping evenly over the cherry filling. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. If the topping browns too quickly, tent with foil.
- Cool and Serve: Remove from oven and let cool in the pan for 15-20 minutes before releasing the springform pan. Carefully remove the sides of the pan and let the cake cool completely on a wire rack before serving.
Notes
- Using a springform pan makes removing the cake easier. If you don’t have one, grease and flour a regular cake pan very well.
- Creaming the butter and sugar well is crucial for a tender cake.
- Don’t overmix the cake batter.
- Keep the butter cold for the crumble topping.
- The baking time may vary depending on your oven.
- Serve warm or at room temperature with ice cream, whipped cream, or caramel sauce.
- Prep Time: 30 minutes
- Cook Time: 50 minutes