Cherry Crumble Cake

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.

cherry crumble cake_M - 3

You should get a smooth batter with a consistency of yogurt, not very thick but not too loose.

cherry crumble cake_M - 4

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.

cherry crumble cake_M - 1

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.

cherry crumble cake_M - 2

You can also use frozen or fresh cranberries instead of sour cherries.

cherry crumble cake_Merge

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!

Cherry Crumble Cake
Write a review
Prep Time
15 min
Cook Time
1 hr 15 min
Total Time
1 hr 30 min
Prep Time
15 min
Cook Time
1 hr 15 min
Total Time
1 hr 30 min
For Crunchy Topping
  1. 120 g (~1 cup) plain flour
  2. 50 g (~1/3 cup) vanilla sugar
  3. 100 g cold butter (cut in pieces)
For Cake Batter
  1. 2 eggs
  2. 1/4 cup sunflower oil
  3. 1/2 cup (~110 g) sugar
  4. 1/2 cup whole milk
  5. 1 1/2 tsp vanilla extract
  6. 3 tbsp lemon juice
  7. 1 tbsp lemon zest
  8. 1 1/4 cup (~150 g) plain flour
  9. 1/2 tsp baking soda
  10. generous pinch of salt
  11. 300 g stoned frozen cherries
  1. Preheat the oven to 170C.
  2. Combine flour, vanilla sugar and butter. Use a fork or your fingers to make crumbles. Set aside.
  3. In a separate bowl, whisk 2 eggs.
  4. Add the oil, sugar, milk, vanilla extract, lemon juice and zest and give it a good stir.
  5. Gradually stir in the dry ingredients - flour, baking soda and salt.
  6. 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.
  7. Scatter over half of the crumble topping, add the remaining cherries, then finish with the remaining crumbles.
  8. 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.
for recipes