This is a great, versatile crumb cake that tastes great both for breakfast or an afternoon coffee break. Replace cherries with any other stone fruit that might be in season. Italian prune plums with a touch of cardamom in the topping work very well as the season changes. You can also make this with frozen, defrosted fruit in the off-season.
Makes one 10-inch cake
- 8 tablespoons (113 grams) unsalted butter, softened
- ¾ cup (149 grams) granulated sugar
- 1 egg (50 grams)
- 3 egg yolks (56 grams)
- 1 teaspoon vanilla extract
- 1 ¼ cup (163 grams) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 cups (280 grams) fresh cherries, stemmed, pitted and halved
- 1 cup (130 grams) all-purpose flour
- 1/3 cup (66 grams) granulated sugar
- ¼ teaspoon cinnamon
- 8 tablespoons (113 grams) unsalted butter, melted
Make the Cake Base:
- Preheat the oven to 350˚F. Grease a 10-inch springform pan and line with parchment. Set aside.
- In a mixing bowl fitted for an electric mixer with the beater attachment, cream the butter and sugar until light and fluffy, about 3 to 5 minutes.
- Add the egg, egg yolks and vanilla one at a time until fully incorporated.
- Sift the flour, baking powder and salt and add to the butter mixture. Beat on low until all combined.
- Pour the batter into the prepared pan and smooth evenly with a small offset spatula. Top with cherries.
Make the Crumb Topping & Assemble:
- In a small bowl, whisk to combine the flour, sugar and cinnamon. Pour the butter over the mixture and stir to combine.
- Using your hands, pinch off small clumps and scatter over the cherries. Bake for 60 to 90 minutes or until the mixture has browned on top and a toothpick inserted comes out clean. Allow to cool in the pan before unmolding and serving. Remaining cake can be stored, covered in a cool place or the refrigerator for up to 5 days.