Although it is still cold and rainy, I'm feeling hopeful that it's getting better everyday with longer day and increasing sunshine.
Then, soon enough... it will be summer and also the cherry season. Gosh! I can't wait!!!
I remember... Last year, Melbourne had a really really really bad cherry season because the beginning of our summer wasn't warm enough and was extremely windy! I hope that we will be getting lots of cherries this year. Fingers crossed!
Me can't wait anymore for the coming cherry season? Yes and I need a quick cherry fix NOW!
This is why I had to bake this very moist and juicy lots-of-cherry crumbcake based on my favorite cherry cake recipe at here. And enjoying this cake is like having lots of sunshine! ke ke...
Easy and Juicy Cherry Crumb Cake
Cherry crumb cake?
It's a cherry pie mins pastry base and crust. Plus a crumble and a cake base.
Cherry pie - pastry + crumble + cake base = Cherry Crumb Cake!
Does it make sense? LOL!
Using my favorite cherry cake recipe at here, I have created this cherry crumb cake to be maximally loaded with cherries, baked on a thin and moist cake base and topped with moderate amount of crispy buttery crumbs. Yum! To me, this is a perfect cake! You think?
So juicy!
I was like "WOW!!!" when I first sliced the partially cooled cake.
Still juicy?
When the cake is completely cooled, most of the juice is absorbed into the cake.
And yes that the fruits are still juicy!
juicy cherries + crispy buttery crumble + moist milky cake base = yummy cherry crumb cake!
100% satisfaction!
Want to bake this super juicy yummy cherry cake? It's easy! This quick video will show you how.
And here's the recipe.
Make one 20 cm (8 inches) square cake
For the crumbs:
100g all-purpose flour20g (2 tbsp) caster sugar
20g (2 tbsp) light brown sugar
50g unsalted butter, cold and cut into cubes
For the cake:
75g unsalted butter, softened at room temperature100g (1/2 cup) caster sugar
1 large egg
1 egg yolk
1 tsp vanilla paste or extract
1/2 tsp finely grated lemon zest
150g (1 cup) all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup (125ml) sour cream
2 cups (500ml) cherries, fresh or frozen, no need to thaw if frozen
Preheat oven at 180ºC / 350ºF. Grease and line baking pan with baking paper.
For the crumbs:
Combine flour and both sugars in a mixing bowl. Using your fingertips, rub butter into the flour mixture until mixture resembles coarse crumbs. Chill mixture in a fridge until it is ready to use later.For the cake:
Using an electric mixer with paddle attachment or a wooden spoon, beat butter and sugar until fluffy and combined. Beat egg and egg yolk into the butter mixture, bit by bit and beat well between each addition. Beat in vanilla and lemon rind.Combine flour, baking powder and salt and sift one-third of the flour mixture into the butter mixture. Use a spoon or spatula to mix until the flour mixture is incorporated. Then, stir 1 tbsp sour cream into the batter. Sift the second one-third of the flour mixture into the batter and mix until combined. Then, stir in another 1 tbsp sour cream. Repeat this sifting and stirring steps until all of the remaining flour mixture and sour cream has been added incorporated into the batter.
Spread the batter evenly in the prepared pan. Scatter the cherries evenly over the batter, pressing them in gently. Sprinkle the crumbs evenly over the cherries.
Bake for 30-35 mins with fresh cherries or 45 mins with frozen cherries or until batter is firm and crumbs are golden brown. Allow cake to cool slightly in the pan for 10 mins. Remove and transfer cake onto a wire rack to cool completely. Cut and serve. Enjoy!!!
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