Something you should know about this cherry crumble cake – it is really easy to make it and it is so delicious. You don’t even need a mixer or any other special equipment, just a whisk or even a spoon would work.
You should get a smooth batter with a consistency of yogurt, not very thick but not too loose.
I love the crunchy topping that really adds something special to the cake. This cake has a spirit of contradiction with a soft and fluffy base and crunchy topping, as well as sweet pastry with a bit of sourness that comes from cherries.
Use a fork or your fingers to make crumbs. Try to replace vanilla sugar with a brown sugar like Demerara or Muscovado to add some deep and aromatic flavour.
You can also use frozen or fresh cranberries instead of sour cherries.
Bake at 170C for ~1h 15 min or a bit longer depending on your oven. Then let the cake rest for ~30 mins or an hour before serving. You probably might not be able to resist the magnificent aroma and try to sneak a piece of cake, as I do sometimes!
- 120 g (~1 cup) plain flour
- 50 g (~1/3 cup) vanilla sugar
- 100 g cold butter (cut in pieces)
- 2 eggs
- 1/4 cup sunflower oil
- 1/2 cup (~110 g) sugar
- 1/2 cup whole milk
- 1 1/2 tsp vanilla extract
- 3 tbsp lemon juice
- 1 tbsp lemon zest
- 1 1/4 cup (~150 g) plain flour
- 1/2 tsp baking soda
- generous pinch of salt
- 300 g stoned frozen cherries
- Preheat the oven to 170C.
- Combine flour, vanilla sugar and butter. Use a fork or your fingers to make crumbles. Set aside.
- In a separate bowl, whisk 2 eggs.
- Add the oil, sugar, milk, vanilla extract, lemon juice and zest and give it a good stir.
- Gradually stir in the dry ingredients - flour, baking soda and salt.
- Pour half of the batter in a baking dish, scatter over the third of the cherries, pour over the remaining batter then add another 1/3 cherries.
- Scatter over half of the crumble topping, add the remaining cherries, then finish with the remaining crumbles.
- Place the cake in a preheated oven and bake for ~1h 15min. Check with a toothpick - it should come out clean. Leave to rest for ~30 min or an hour before serving.