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Heavenly Cherry Crumble Cake

A sweet treat with a crunchy topping - this Heavenly Cherry Crumble Cake is the perfect dessert for any occasion. Fresh cherries and a crumbly topping make it a real delight. Enjoy it with a scoop of ice cream or a dollop of custard - it'll make your taste buds soar!

Ahhh, the heavenly - Cherry Crumble Cake! What could be more divine than a delicious combination of fluffy sponge, burstingly ripe cherries, and a crunchy crumble topping? This classic cake is the ultimate treat for any special occasion, or for a cosy night in indulging in a slice (or five!)

The best part about this bake is that there’s something for everyone to enjoy. Sweet-tooths can rejoice in the sugary taste of the unforgettable crumble topping, while fruity fans can sink their teeth into the fresh cherries. But the piece de resistance has to be the wonderfully buttery sponge, sitting delicately between the two layers of flavour.

Butter, eggs, soured cream, cherries - this recipe brings all the right ingredients to the table, and the result is pure heaven on a plate - or should that be cake-board? I can tell you one thing - this bake will be gone in a flash. Enjoyed with a dollop of custard or a scoop of ice cream, this is one of those cakes that no one can resist.

Why You’ll Love This Heavenly Cherry Crumble Cake Recipe

These are all the reasons I'm loving this Heavenly Cherry Crumble Cake recipe:

It’s sweet and indulgent: If you’re looking for a show-stopping dessert that will wow your family and friends, this creamy cherry crumble cake is the way to go. With its heavenly blend of sweet cherries, crunchy crumbly topping, and rich, creamy filling, it’s sure to make an indulgent impression.

It’s a classic: Cherry crumble is a classic recipe that never goes out of style. It’s simple to make but looks like a work of art and tastes like a dream. With this recipe, you’ll be able to bring a beloved classic into your home with ease.

It’s versatile: Whether you’re looking for an easy dessert to whip up for a dinner party or a comforting treat to enjoy at the end of a long day, this cake is incredibly versatile. Serve it plain, with a dollop of ice cream, or with a drizzle of custard - it's delicious any way you serve it.

Heavenly Cherry Crumble Cake

A sweet treat with a crunchy topping - this Heavenly Cherry Crumble Cake is the perfect dessert for any occasion. Fresh cherries and a crumbly topping make it a real delight. Enjoy it with a scoop of ice cream or a dollop of custard - it'll make your taste buds soar!

Difficulty:
Easy
Prep Time:
35 minutes
Cook Time:
1 hour 20 minutes
Servings:
Serves 10

Ingredients

  • 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

For the crumble topping

  • 45g plain flour
  • 35g cold salted butter, cubed
  • 20g golden caster sugar

Instructions

  • Step 1: Preheat oven to 180C/160C fan/gas 4. Grease the bottom of a 20cm loose-bottomed cake tin and cover with baking parchment.
  • Step 2: To prepare the crumble topping, combine the flour and butter in a bowl and mix with your fingertips until the mixture becomes crumbly. Incorporate the sugar, then move to the refrigerator.
  • Step 3: Using an electric mixer, cream the butter and sugar for 5 minutes until light and fluffy. Incorporate the eggs gradually, beating with the mixing tool until everything is combined. Gently fold in the flour, baking powder, ground almonds, and soured cream, before adding the majority of the cherries. Leave a few to decorate. Empty the mixture into the tin and level the surface with a spatula. Place the remaining cherries, then bake in the center of the oven for 30 minutes.
  • Step 4: Sprinkle the crumble topping over the cake, then place it back in the oven and bake for an additional 30-50 minutes until a skewer inserted in the center comes out clean. Take the cake out of the oven and allow it to cool in the pan.
  • Step 5: Cut the cake into large slices and pair with custard or ice cream, if desired. It should stay fresh in a sealed container for up to three days.
Calories: 452kcal; Carbohydrate: 50g; Sodium: 0.7mg; Sugar: 28g; Protein: 7g; Saturated Fat: 13g; Fiber: 1g; Fat: 24g;

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