Cherry Crumb Cake with Vanilla Glaze

The best kind of cherry crumb cake is a plush buttermilk cake, scented with almond and vanilla, and topped with a scattering of sweet dark cherries. Piled high with buttery crumbs and baked until beautifully golden, this is the cherry cake your summer needs. Recipe makes one 9-inch crumb cake.

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Slice into this crumb cake, and you’ll find each wedge bursting with juicy cherries. Whether you enjoy this cake for dessert or weekend brunch, it’s the best way to celebrate cherry season.

Fresh cherries are best for this recipe—just pit them and slice in half with a sharp knife. You can also use frozen pitted cherries (no need to thaw, just add straight from the freezer).

To intensify the cherry flavor, I swirl in a few tablespoons of cherry preserves. My go-to is Bonne Maman Cherry Preserves for it’s not too sweet, fruit-forward flavor.

Love homemade crumb cake? Try my New York style crumb cake or blueberry crumb cake recipe next!

How to Make Cherry Crumb Cake

Springform Pan – Use a 9-inch springform pan. Brush the bottom and sides of the pan evenly with softened butter. Line the bottom of the pan with a round of parchment paper.

Room Temperature Ingredients – For a smooth and uniform cake batter, room temperature ingredients are essential. Bring butter, eggs, egg yolk, and buttermilk to room temperature before beginning.

Crumb Topping – To make the crumb topping, combine flour, sugar, cinnamon, and salt in a small bowl. Add melted butter and almond extract, and toss mixture with a fork until crumbly. Chill topping until ready to use.

Cake – Full fat buttermilk and two large eggs plus one egg yolk ensure a golden and tender crumb for this cake. Pure almond extract paired with vanilla extract adds rich flavor, and swirls of cherry preserves topped with fresh cherries add a delicious cherry layer.

Baking Time – Bake cake for 65 minutes to 70 minutes, or until the top is golden and springs back to the touch, and a tester inserted in the center comes out with a few crumbs attached. If the cake is browning too quickly, tent loosely with foil after 40 minutes of baking.

Cooling Time – Transfer baked crumb cake to a wire rack and let cool for 30 minutes before removing the sides from the springform pan. Cool completely before glazing and serving.

Vanilla Glaze – Whisk together melted butter, salt, vanilla, powdered sugar, and milk in a small bowl. Drizzle vanilla glaze over crumb cake and let set before serving.

Storage and Freezing Tips

Store the baked crumb cake at room temperature overnight, or wrap well and refrigerate. Reheat crumb cake in a warm oven (300°F) before serving.

To freeze leftover crumb cake, wrap each slice tightly in plastic wrap and pop into a freezer bag for up to 2 months. When you’re ready to enjoy, reheat in a warm oven (325°F) for 15 minutes or until heated through before serving.

More cherry recipes you’ll love:

• Classic Cherry Pie Bars
• Homemade Cherry Pie
• Brown Butter Cherry Coffee Cake
• Cherry Almond Galette
• Mixed Berry Cherry Slab Pie

Cherry Crumb Cake with Vanilla Glaze

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Laura Kasavan
• Prep Time: 40 minutes
• Cook Time: 65 minutes
• Total Time: 1 hour 45 minutes
• Yield: 1 9-inch cake
• Category: Cake
• Method: Bake
• Cuisine: American

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Description

Bursting with juicy cherries and piled high with golden crumb topping, this easy cherry crumb cake is soft and buttery! Recipe makes one 9-inch crumb cake.

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Ingredients

Crumb Topping

• 2/3 cup flour
• 1/2 cup sugar
• 1/2 tsp cinnamon
• 1/8 tsp salt
• 1/4 cup unsalted butter, melted
• 1/8 tsp pure almond extract

Cake

• 2 1/2 cups flour
• 3/4 tsp aluminum free baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 10 Tbsp unsalted butter, at room temperature
• 1 1/4 cups sugar
• 1 tsp pure almond extract
• 1 tsp vanilla extract
• 2 large eggs plus 1 egg yolk, at room temperature
• 1 cup buttermilk, at room temperature
• 1/3 cup cherry preserves
• 12 oz (340 g) fresh cherries, pitted and halved

Glaze

• 1 Tbsp unsalted butter, melted
• pinch of salt
• 1 tsp vanilla extract
• 3/4 cup powdered sugar
• 2 Tbsp milk

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Instructions

1. Preheat oven to 350°F. Brush the bottom and sides of a 9-inch springform pan evenly with softened butter. Line the bottom of the pan with a round of parchment paper.
2. Make crumb topping: Combine flour, sugar, cinnamon, and salt in a small bowl; add melted butter and almond extract, and toss mixture with a fork until crumbly. Chill topping in the freezer until needed.
3. Make cake: Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl on medium speed until light and fluffy. Beat in almond and vanilla extracts. Reduce speed to low and add eggs and egg yolk one at a time. Add flour mixture in three additions, alternating with buttermilk, just until incorporated (begin and end with flour mixture).
4. Scrape batter into prepared baking pan and smooth with an offset spatula. Tap pan sharply to remove air bubbles. Top the batter with spoonfuls of cherry preserves and gently swirl in slightly with a toothpick or wooden skewer. Top with cherries, pressing slightly into batter.  Sprinkle with crumb topping.
5. Bake crumb cake for 65 to 70 minutes, until edges are golden, cake springs back to the touch, and a toothpick inserted in the center comes out clean or with a few crumbs attached. Transfer to a wire rack and let cool for 30 minutes before removing sides from pan; let cool completely.
6. Make glaze: Whisk together melted butter, salt, vanilla, powdered sugar, and milk in a small bowl. Drizzle glaze over crumb cake and let set before serving.
7. Store crumb cake at room temperature overnight, or wrap well and refrigerate. Reheat crumb cake in a warm oven (300°F) before serving.

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Notes

Baking powder: To keep the cake batter from turning blue, use an aluminum-free baking powder.

Cherries: Fresh cherries are ideal and recommended. You can also use frozen pitted cherries (no need to thaw, just add straight from the freezer). Frozen cherries may extend the baking time by approximately 5-10 minutes due to the extra moisture.