bonappetit4.2
Sour Cherry Crumb Cake
You'll find a jammy swirl of sweet-tart cherries in this plush, buttery crumb cake topped with crispy, spiced streusel-y bits.
👥 12 Servings👤 Zaynab Issa📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●wooden spoon
- ●bowl
- ●whisk
- ●pan
- ●oven
- ●spatula
- ●cutting board
📝 Preparation Steps
1
Cherry Swirl
2
Bring 1½ lb. fresh sour cherries, pitted, or frozen, ½ cup (100 g) granulated sugar, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt to a boil in a medium saucepan. Cook, stirring often and smashing cherries with a wooden spoon, until cherries are softened and just coated in syrup, 15–⏱️ 20 minutes for fresh, 25–⏱️ 30 minutes for frozen. Let cool.
½ lb. fresh sour cherries, pitted, or frozen1(200 g; packed) light brown sugar1 cup(250 g) all-purpose flour2 cups(200 g) granulated sugar1 cup
3
Streusel
4
Whisk 1¼ cups (156 g) all-purpose flour, 1 cup (200 g; packed) light brown sugar, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, 1 tsp. ground cardamom, and 1 tsp. ground cinnamon in a medium bowl. Pour ½ cup (1 stick) unsalted butter, melted, slightly cooled, over and gently mix with a fork just until crumbs start to form (be careful not to overmix). Set streusel aside.
¼ cups (156 g) all-purpose flour1(200 g; packed) light brown sugar1 cup(250 g) all-purpose flour2 cups(200 g) granulated sugar1 cup. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp. ground cardamom1 tsp. ground cinnamon1 tsp
5
Cake and Assembly
6
Place a rack in middle of oven and preheat to 350°. Line a 13x9" baking pan with parchment paper, leaving overhang on long sides. Whisk 2 cups (250 g) all-purpose flour, 1 tsp. baking powder, 1 tsp. baking soda, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl to combine.
(200 g; packed) light brown sugar1 cup(250 g) all-purpose flour2 cups. baking powder1 tsp(200 g) granulated sugar1 cup. baking soda1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp
7
Beat 1 cup (200 g) granulated sugar and ½ cup (1 stick) unsalted butter, room temperature, in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about ⏱️ 2 minutes. Add 2 large eggs one at a time, mixing to incorporate after each addition. Mix in 1 cup sour cream, ⅓ cup buttermilk, and 2 tsp. vanilla extract. (The mixture might look curdled at this point.) Reduce speed to low and add dry ingredients; mix until just combined. Using a rubber spatula, scrape down sides of bowl to incorporate everything well. (The batter will be thick.)
(200 g; packed) light brown sugar1 cup(250 g) all-purpose flour2 cups(200 g) granulated sugar1 cuplarge eggs2sour cream1 cup. vanilla extract2 tsp
8
Scrape two thirds of the batter into prepared pan and spread into an even layer. Spread cherry swirl over (don’t worry if it’s not perfect), then top with remaining batter. Do your best to spread the batter over cherry swirl; it’s okay if they mix and swirl a bit. Top with reserved streusel, scattering smaller crumbs over first, then topping with larger ones.
9
Bake crumb cake until a tester inserted into the center comes out clean, 35–⏱️ 40 minutes. Transfer pan to a wire rack and let cake cool in pan at least ⏱️ 30 minutes. Turn cake out onto a cutting board and cut into 12 pieces to serve. Do ahead: Cake can be baked 1 day ahead. Let cool completely. Store tightly wrapped at room temperature.
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