Sour Cherry Crumb Cakes

Today, we pick-up sour cherries and I wanted to make a cake with streusel. Soft base, sweet and sour filling and crispy top – perfect with cold milk or ice cream in this hot summer day. Recipe adapted from Martha Stewart Site


2 cups fresh washed, stemmed and pitted sour cherries
1-2 tbsp. brandy
8 tbsp. unsalted butter at room temperature
3/4 cup granulated sugar
2 large eggs
1 1/2 cup all-purpose flour
1 tsp. baking powder
Pinch salt
1/2 cup milk

Streusel Topping:

4 tbsp. butter
1/2 cup flour
1/2 cup brown sugar
1/2 cup chopped walnuts
1/4 tsp. ground cinnamon (optional)

Heat oven to 350 degrees. Butter a 10×6-inch pan or use parchment paper. Mix cherries and brandy.

In a large bowl, cream butter and granulated sugar until light and fluffy. Add eggs and continue creaming until well incorporated. Mix the flour, baking powder and salt. Add flour mix and milk into batter.

Streusel Topping: in a large bowl, mix together the flour and ground cinnamon. Cut in the butter with a pastry blender or fork until it resembles coarse crumbs. Stir in the brown sugar and chopped walnuts.

Transfer batter to prepared pan. Top with cherries, pour streusel. Bake 30 minutes. Cool in pan.

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