Cherry Crumble Cake
Sunday is Mother’s Day! In honor of my mom, I’ll be sharing her favorite recipe with you: Cherry Crumble Cake.
It’s originally a German recipe and the first recipe I learned to bake. It’s a cake layer topped with cherries and crumble.
- 700 gr cherries
- 300 gr Butter
- 300 gr Flour
- 125 gr Sugar
- Pinch of Salt
- 2 tsp baking powder
- 2 tsp vanilla sugar
- 1 tsp almond extract
- 4 eggs
- 8 tbsp milk
Drain the liquid if you are using canned cherries, remove the stones when using fresh cherries. Preheat the oven to 180°C.
Make the crumble by following the instructions here.
Mix the baking powder with the flour. Create the cake batter by mixing the soft butter with the sugar, vanilla sugar, salt and almond extract. Add the eggs one by one, then alternate flour and milk to create a smooth cake batter.
Take a cake tin/casserole/roasting tray and line with greaseproof paper. Take the greaseproof paper and press it into a ball, then unfold it and press it into the tin. This will help it stay in place.
Scoop the batter into the tin and smooth it with a spatula or the back of a spoon. Place the cherries on top and cover with the crumbs.
Bake for about 30- 35 minutes, until the edges start to get brown. Let it cool completely and lift it from the tin by the edges of the paper.