Best Cherry Crumble Cake Recipes

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CHERRY CRUMBLE CAKE



Cherry crumble cake image

Make the most of juicy cherries in this cake, enriched with almonds and soured cream, and finished with a crumble topping. It's delicious with custard

Provided by Esther Clark

Categories     Afternoon tea, Dessert, Treat

Time 1h55m

Number Of Ingredients 11

180g salted butter , softened, plus extra for the tin
220g golden caster sugar
3 large eggs , lightly beaten
250g self-raising flour
½ tsp baking powder
50g ground almonds
80g soured cream
300g fresh cherries , stoned and halved
45g plain flour
35g cold salted butter , cubed
20g golden caster sugar

Steps:

  • Heat oven to 180C/160C fan/gas 4. Butter the base of a deep 20cm loose-bottomed cake tin and line with baking parchment.
  • To make the crumble topping, put the flour and butter in a bowl and rub together with your fingertips until you have a coarse, crumbly texture. Stir through the sugar, then transfer to the fridge.
  • Beat the butter and sugar with an electric whisk for 5 mins until light and fluffy. Gradually whisk in the eggs, beating well after each addition. Fold in the flour, baking powder, ground almonds and soured cream, then most of the cherries, reserving a handful to garnish. Spoon the mixture into the prepared tin and smooth over the top with a spatula. Dot with the reserved cherries, then bake in the centre of the oven for 30 mins.
  • Scatter over the crumble topping, then return the cake to the oven and bake for a further 30-50 mins until a skewer inserted in the middle comes out clean. Remove from the oven and leave to cool in the tin.
  • Slice the cake into thick wedges and serve with custard or ice cream, if you like. Store in a tin or airtight container for up to three days.

Nutrition Facts : Calories 452 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 28 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium

POPPY-SEED-CHERRY-CAKE WITH CRUMBLE TOPPING



Poppy-Seed-Cherry-Cake With Crumble Topping image

My sis and me came up with this cake recipe when asked by a friend to bring something to her birthday party. It is very moist with a lovely cherry poppy seed flavour and a sweet crunch from the crumble topping. This makes one big cake (about 20 slices) and you can sub whatever fruit you like for the cherries. I think mandarin oranges would be great as well.

Provided by Lalaloula

Categories     Dessert

Time 45m

Yield 1 sheet of cake, 20 serving(s)

Number Of Ingredients 13

280 g pitted cherries (canned or fresh)
600 ml flour
6 teaspoons baking powder
200 ml sugar
1 teaspoon vanilla powder
40 g poppy seeds
200 ml cherry juice (if you use canned ones take their juice)
100 ml oil
100 ml applesauce
3 eggs
175 g flour
100 g butter
3 tablespoons sugar

Steps:

  • Preheat the oven to 200°C (400°F). If using tinned cherries, drain thoroughly.
  • In a big bowl combine flour, baking powder, sugar, vanilla and poppy seeds. Using a spoon mix in applesauce, oil and cherry juice.
  • Pour dough onto a paper-lined baking sheet and spread cherries on top of it.
  • Combine the ingredients for the crumb topping and work into crumbs. Spread on top of cake.
  • Bake for 30 minutes unitl lightly browned and toothpick inserted in center of cake comes out clean (check slightly before end of baking time and cover cake if it gets too dark).
  • This is great served slightly dusted with icing-sugar, some whipped cream or some vanilla ice-cream.

LEMON-CHERRY CRUMBLE CAKE



LEMON-CHERRY CRUMBLE CAKE image

Categories     Dessert

Yield 8

Number Of Ingredients 8

1/2 cup (125 mL) sliced almonds
1 pkg (18.25 oz or 510 g) yellow cake mix, divided
1/2 cup (125 mL) butter (1 stick), melted and divided
1 lemon
1 container (8 oz or 250 mL) sour cream
1 egg
1 can (12 oz) cherry cake and pastry filling (see Cook’s Tip)
Vanilla ice cream (optional)

Steps:

  • For crumb topping, coarsely chop almonds using Food Chopper. Combine almonds, 1 cup (250 mL) of the cake mix (see step by step photo, right) and 3 tbsp (45 mL) of the butter in Deep Covered Baker; mix until moistened. Microwave, uncovered, on HIGH 2–4 minutes or until beginning to brown, stirring once every minute. Spread crumb topping over Parchment Paper to cool. Wipe out any remaining crumbs from baker. Zest lemon using Microplane® Adjustable Fine Grater to measure 1 tbsp (15 mL). Juice lemon using Juicer to measure 1/4 cup (50 mL). Combine remaining cake mix, zest, juice, sour cream, egg and remaining 5 tbsp (75 mL) butter in Classic Batter Bowl; mix until smooth. Pour cake batter into baker, spreading to edges. Using Small Scoop, scoop pastry filling evenly over batter. Microwave, covered, on HIGH 8–10 minutes or until center of cake springs back when lightly pressed. Carefully remove baker from microwave using Silicone Oven Mitts. Sprinkle crumb topping over cake; let stand, uncovered, 5 minutes. Serve warm with ice cream, if desired.

CHERRY CRUMBLE COFFEE CAKE



CHERRY CRUMBLE COFFEE CAKE image

Number Of Ingredients 19

Crumble:
1/4 C. firmly packed brown sugar
2 Tbs. all-purpose flour
1/4 tsp. salt
1/8 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 Tbs. unsalted butter
1/4 C finely chopped almonds
1/4 C. old-fashioned oats
Cake:
1 1/2 C. all purpose flour
1/2 C. sugar
1/2 tsp. salt
1/2 tsp. baking soda
1/4 C. unsalted butter
1 egg, lightly beaten
3/4 C. buttermilk
1 tsp. vanilla
1 C. fresh or frozen cherris, chopped and pitted

Steps:

  • Preheat oven to 350. Tp make the crumble: In a small bowl, stir together brown sugar, flour, salt, cinnamon and nutmeg. Add butter; using a pastry blender, mix well. Add almonds and oats;mix together and set aside. To make the cake: In a large bowl, sift together flour, sugar, salt, baking powder and baking soda. Add butter; using a pastry blender, mix until ingredients resemble coarse crumbs. In a small bowl, lightly beat egg, buttermilk and vanilla. Add to dry ingredients. Fold until smooth. Pour batter into buttered, rectangular baker. Scatter cherries over the surface, sprikle crumble evenly over top of cake. Bake until cake has risen and turned golden, about 50 min. Remove from oven and let cool for 25 min. Serve warm.

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