Description
A moist buttery cake layered with tart cherries and a sweet crumb topping. This no-fuss summer dessert balances flavor and texture for a bakery-quality treat perfect for gatherings.
Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup (2 sticks) butter, softened
1 cup granulated sugar
1 egg
1/2 cup milk (or buttermilk)
2 cups pitted cherries
2 tablespoons sugar (optional)
1/2 cup all-purpose flour (crumb topping)
1/2 cup packed brown sugar (crumb topping)
1/2 teaspoon ground cinnamon (crumb topping)
1/4 teaspoon salt (crumb topping)
1/3 cup cold butter, cubed (crumb topping)
Instructions
Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a bowl, whisk flour, baking powder, salt, and cinnamon for the cake.
In another bowl, beat softened butter and granulated sugar until light and fluffy.
Add egg and milk, beating until smooth.
Gradually mix dry ingredients into wet ingredients until batter forms.
Spread batter into prepared pan and scatter cherries on top.
For the crumb topping, combine flour, brown sugar, cinnamon, and salt in a bowl.
Cut in cold butter with a pastry cutter or fork until mixture resembles coarse crumbs.
Sprinkle crumb topping over cherries.
Bake for 45-50 minutes until golden and a toothpick inserted in the center comes out clean.
Cool completely before slicing.
Notes
Freeze uneaten portions in an airtight container for up to 3 months.
Use frozen cherries (no need to thaw them first) for seasonal convenience.
For extra moisture, brush with simple syrup after baking.
- Prep Time: 20
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 28g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg