Best 8 Sour Cherry Crumb Cakes Recipes

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Indulge in a delightful journey of flavors with our tantalizing Sour Cherry Crumb Cakes. These delectable treats are a perfect blend of sweet and tart, featuring a moist and tender crumb cake base topped with mouthwatering sour cherries and a crispy, buttery streusel topping. Our curated collection of recipes offers a variety of options to cater to different preferences and skill levels, ensuring that every baker can create this irresistible dessert with ease. Embark on a culinary adventure as you explore our selection of classic, gluten-free, and vegan Sour Cherry Crumb Cakes, each offering a unique twist on this timeless dessert.

**Classic Sour Cherry Crumb Cake:** A traditional recipe that showcases the harmonious balance of flavors between sweet and sour. This crowd-pleasing cake features a moist and fluffy crumb cake base, bursting with the vibrant flavors of fresh sour cherries. The streusel topping adds a delightful crunch and buttery richness, making each bite an unforgettable experience.

**Gluten-Free Sour Cherry Crumb Cake:** For those with gluten sensitivities, this recipe offers a delightful alternative without compromising on taste. Using a blend of gluten-free flours, this cake delivers a tender and flavorful base that perfectly complements the tart cherries and crispy streusel topping. Enjoy this guilt-free indulgence without missing out on the classic Sour Cherry Crumb Cake experience.

**Vegan Sour Cherry Crumb Cake:** Embracing the plant-based lifestyle, this recipe reimagines the beloved Sour Cherry Crumb Cake with a vegan twist. Using dairy-free alternatives and egg replacers, this cake offers a rich and satisfying crumb texture while maintaining the vibrant flavors of sour cherries and the irresistible streusel topping. Indulge in this delectable treat without any animal-based ingredients.

Let's cook with our recipes!

CRUMB CAKE WITH SOUR CHERRIES



Crumb Cake with Sour Cherries image

A delicious crumb cake recipe that is light and fluffy and filled with sour cherries, and topped with the most delicious crumb topping!

Provided by Beth Le Manach

Categories     Breakfast

Time 1h55m

Number Of Ingredients 19

¾ cup (180g) of butter, softened
1 cup (200 g) sugar
2 eggs, room temperature
2 teaspoon vanilla extract (10 ml)
2 1/2 cups (300g) flour
2 teaspoon (10 ml) baking powder
½ teaspoon (2.5 ml) baking soda
1 teaspoon (5 ml) salt
1 1/2 cup (350ml) sour cream, room temperature
1 cup (150g) frozen, pitted cherries
½ cup (60 g) of flour
1/2 teaspoon (2.5ml) baking powder
2 tablespoon (25 g) sugar
2 tablespoon (23 g) brown sugar
¼ teaspoon (1.5g) cinnamon
5 tablespoon (75ml) melted butter
1 teaspoon (5 ml) vanilla extract
1/4 cup (40 g) of sliced almonds
Powdered Sugar

Steps:

  • Preheat oven to 350F/176C. Spay a 9 (23cm) x5 (13cm) loaf pan with baking spray.
  • Prepare the crumble. Whisk together the dry ingredients, then add the butter and the vanilla and stir until a wet crumble appears. Then stir in the almonds. Set aside.
  • Cream butter and sugar until very fluffy. Add eggs one at a time until combined. Add vanilla extract.
  • In a separate bowl whisk together flour, baking powder, baking soda, and salt.
  • Add the dry ingredients to the butter mixture in thirds, alternately with the sour cream. The batter will be thick and sticky!
  • Transfer half of the batter into the pan. For this, I like to use an ice cream scoop. Make 5-6 batter balls then smooth out with a spatula.
  • Then add a single layer of cherries on top, keeping them from touching the sides of the pan or they will stick.
  • Cover the cherries with the remaining batter (5-6 more batter balls) Smooth out and then top with all the crumble.
  • Bake on the lower third rack of your oven, this will prevent the crumble from getting too browned.
  • Bake 1 hour and 10 mins, check for doneness with a skewer it should come out clean when inserted into the center of the cake. Bake 5-10 mins more if needed.
  • Allow to cool for 30 mins. Then release the cake from the pan, dust with powdered sugar slice, and serve!

Nutrition Facts : Calories 231 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 75 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 86 grams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

SOUR CHERRY CRUMB CAKE



Sour Cherry Crumb Cake image

Make and share this Sour Cherry Crumb Cake recipe from Food.com.

Provided by Laka

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 14

60 g butter, melted, plus more for dish
3/4 cup all-purpose flour, plus more for dish
1/4 cup demerara sugar (light-brown)
1/4 teaspoon sea salt
1/4 teaspoon ground cinnamon
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon sea salt
115 g butter, softened
1/4 cup sugar
2 eggs
1 teaspoon vanilla extract
1/4 cup buttermilk
2 1/2 cups fresh sour cherries, pitted (and thawed) or 2 1/2 cups frozen sour cherries (and thawed)

Steps:

  • For the topping stir together butter, flour, sugar, sea salt, and cinnamon. Mix using your hands or a wooden spoon until medium to large clumps form. Set aside.
  • For the cake whisk together flour, baking powder, and sea salt in a bowl.
  • With a mixer, cream butter and sugar in another bowl until pale and fluffy. Beat in eggs and vanilla.
  • Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour mixture. Beat until just combined.
  • Pour into a 23 cm square baking dish lined with parchment paper, and smooth with a spatula. Top with cherries, and sprinkle with crumb topping.
  • Bake in the oven at 180°C for 1 hour until golden and a tester inserted into center comes out clean. Let cool before cutting.

Nutrition Facts : Calories 252.9, Fat 12.9, SaturatedFat 7.8, Cholesterol 62.4, Sodium 249.4, Carbohydrate 30.6, Fiber 1.2, Sugar 11.4, Protein 4.1

SOUR CHERRY CRUMB CAKES



Sour Cherry Crumb Cakes image

Frozen dark sweet cherries may be substituted for fresh sour cherries. Let frozen cherries thaw before using.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 16 squares

Number Of Ingredients 15

2 ounces (4 tablespoons) unsalted butter, melted, plus more for dish
3/4 cup all-purpose flour, plus more for dish
1/4 cup granulated sugar
1/4 cup packed light-brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 ounces (1 stick) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup buttermilk
2 1/2 cups (1 pound) fresh sour cherries, pitted, or frozen dark sweet cherries

Steps:

  • Preheat oven to 350 degrees. Butter a 9-inch square baking dish, and dust with flour, tapping out excess.
  • Make the topping: Stir together butter, flour, sugars, salt, and cinnamon.
  • Make the cakes: Whisk together flour, baking powder, and salt in a bowl. With a mixer, cream butter and granulated sugar in another bowl until pale and fluffy. Beat in eggs and vanilla. Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour mixture. Beat until just combined. Pour into prepared dish, and smooth with an offset spatula. Dot top with cherries, and sprinkle with crumb topping.
  • Bake until golden and a tester inserted into center comes out clean, about 1 hour. Let cool before cutting.

SOUR CHERRY CRUMBLE



Sour Cherry Crumble image

Provided by Daniel Humm

Categories     Dessert     Bake     Fourth of July     Ricotta     Cherry     Summer     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes one 10 by 7-inch crumble, to serve 8

Number Of Ingredients 21

Almond Crumble
1 cup almond flour
1/2 cup cold butter, diced (1/4 inch)
1/2 cup plus 2 tablespoons bread flour
1/3 cup granulated sugar
2 tablespoons light brown sugar
1 teaspoon salt
Cherry Filling
4 cups pitted sour cherries
1/2 cup sugar
3 tablespoons flour
2 teaspoons lemon juice
2 teaspoons vanilla extract
1/2 teaspoon salt
Zest of 1/2 lemon
3 tablespoons butter
Whipped Ricotta
1/2 pound ricotta
1/2 teaspoon lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon salt

Steps:

  • Almond Crumble
  • Blend all of the ingredients together in a stand mixer fitted with the paddle attachment until the mixture becomes crumbly. Refrigerate until ready to use.
  • Cherry Filling
  • Preheat the oven to 325°F. In a large bowl, mix together all of the ingredients except the butter using a rubber spatula. Transfer the cherry mixture to a 10 by 7-inch baking dish. Dot the top of the mixture with the butter. Cover with the almond crumble and bake until golden brown and bubbly, 45 minutes to 1 hour.
  • Whipped Ricotta
  • In the bowl of a stand mixer fitted with the whisk attachment, whip the ricotta with the lemon juice, vanilla, and salt until light and smooth. Serve alongside the warm crumble.

SOUR-CHERRY CRUMBLE



Sour-Cherry Crumble image

Provided by Molly O'Neill

Categories     easy, dessert

Time 1h

Yield Four servings

Number Of Ingredients 10

4 cups pitted sour cherries, with their juice
4 tablespoons sugar
1/2 cup all-purpose flour
1/4 cup whole-wheat flour
1/3 cup light brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
6 tablespoons cold unsalted butter, cut in pieces
1/4 cup chopped walnuts
1/4 cup rolled oats

Steps:

  • Preheat oven to 375 degrees. Combine the cherries and the sugar and let stand for 10 minutes. Place in a sieve and let drain very well. Place in a 9-inch pie plate and set aside.
  • In a medium-size bowl, combine the all-purpose and whole-wheat flours, sugar, salt and cinnamon. Rub in the butter until the mixture resembles coarse meal. Add the walnuts and oats and toss lightly to combine. Cover the cherries with the topping and bake until the topping is crisp and the juices are bubbling, about 40 minutes. Place on a rack to cool slightly before servings.

Nutrition Facts : @context http, Calories 474, UnsaturatedFat 10 grams, Carbohydrate 65 grams, Fat 23 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 12 grams, Sodium 302 milligrams, Sugar 38 grams, TransFat 1 gram

SOUR CHERRY CRUMBLE



Sour Cherry Crumble image

Fom Lucy Waverman's column in the Globe and Mail. I had it warm with vanilla ice-cream - real "comfort" food! (Ms. Waverman suggests making this with gooseberries as well - "but increase the granulated sugar to 1/2 cup if the are sour.")

Provided by Gerry sans Sanddunes

Categories     Dessert

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb sour cherry, pitted (to pit the cherries, squeeze them between your fingers)
1/4 cup granulated sugar
3/4 cup all-purpose flour
1/4 cup butter
1/2 cup packed demerara sugar
1 pinch ground ginger
1 pinch ground cinnamon

Steps:

  • Pre-heat oven to 350*F.
  • Toss cherries with granulated sugar and place in an ovenproof dish.
  • Combine flour, ginger, cinnamon and Demerara sugar.
  • Using your fingertips (or the food-processor) rub butter into flour mixture until the mixture resembles coarse breadcrumbs.
  • Sprinkle mixture over fruit.
  • Bake at 350*F for 35-40 minutes or until golden.
  • Serve hot or cold with cream or custard.

Nutrition Facts : Calories 389.1, Fat 12.1, SaturatedFat 7.4, Cholesterol 30.5, Sodium 85.6, Carbohydrate 69.2, Fiber 2.5, Sugar 47.2, Protein 3.7

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

SOUR-CHERRY CRUMBLE BARS



Sour-Cherry Crumble Bars image

This dessert is just like a homemade cherry pie...except you can grab it and eat it on the go! Slip the finished squares into lunch boxes, pass them out after dinner, or enjoy one with coffee for breakfast-because in our book, it counts as a serving of fruit. This recipe comes from Martha Stewart's Fruit Desserts: 100+ Ways to Savor the Best of Every Season ($24.49, amazon.com).

Provided by Martha Stewart

Categories     Cookie Recipes

Number Of Ingredients 9

1 stick (1/2 cup) plus 5 tablespoons unsalted butter, room temperature, and more for pan
1 cup sugar
2 cups unbleached all-purpose flour
1 teaspoon kosher salt (we use Diamond Crystal)
1 pound sour cherries (3 cups), pitted
3/4 cup sugar
2 tablespoons unbleached all-purpose flour
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt (we use Diamond Crystal)

Steps:

  • Crust: Preheat oven to 375°F. Butter an 8-inch square cake pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment.
  • Beat butter with sugar on medium-high speed until pale and fluffy, about 3 minutes, scraping down bowl as needed. Reduce speed to medium-low, add flour and salt, and beat until dough forms clumps but does not completely hold together. Press 2 1/2 cups flour mixture into bottom and 1 inch up sides of prepared pan.
  • Filling: In a medium bowl, stir together cherries, sugar, flour, lemon juice, and salt. Pour into crust. Crumble remaining flour mixture (about 1/2 cup) evenly over top, squeezing to create clumps.
  • Bake until bubbling in center and crust is golden, about 1 hour, 10 minutes (if browning too quickly, tent top with foil). Transfer to a wire rack and let cool at least 20 minutes before slicing into squares.

Tips:

  • Use fresh sour cherries for the best flavor. If you can't find fresh cherries, you can use frozen or canned cherries. Just be sure to thaw them before using.
  • Make sure the butter is cold when you cut it into the flour. This will help to create a flaky crust.
  • Don't overmix the batter. Overmixing will make the cakes tough.
  • Bake the cakes until a toothpick inserted into the center comes out clean.
  • Let the cakes cool completely before serving. This will help the crumb topping to set.

Conclusion:

Sour cherry crumb cakes are a delicious and easy-to-make dessert. They're perfect for any occasion, from a casual brunch to a special holiday dinner. With their sweet and tart filling and buttery crumb topping, these cakes are sure to be a hit with everyone who tries them.

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