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


Cake Base

  • 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

Crumb Topping

  • 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:

  1. Preheat the oven to 350˚F. Grease a 10-inch springform pan and line with parchment. Set aside.
  1. 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.
  1. Add the egg, egg yolks and vanilla one at a time until fully incorporated.
  1. Sift the flour, baking powder and salt and add to the butter mixture. Beat on low until all combined.
  1. Pour the batter into the prepared pan and smooth evenly with a small offset spatula. Top with cherries.

Make the Crumb Topping & Assemble:

  1. In a small bowl, whisk to combine the flour, sugar and cinnamon. Pour the butter over the mixture and stir to combine.
  1. 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.


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AnnMarie Mattila
AnnMarie Mattilahttps://pastryathome.com
AnnMarie Mattila is a writer for Pastry Arts Magazine, as well as a freelance baker and pastry chef in New York. She has a master’s degree in Food Studies from New York University and is also a graduate of the Institute of Culinary Education.

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