Sour cherry crumb cake Recipe

• For the topping:
• 60 g butter, melted, plus more for dish
• ¾ cup all-purpose flour, plus more for dish
• ¼ cup brown sugar (light-brown demerara)
• ¼ tsp sea salt
• ¼ tsp ground cinnamon
• For the cake:
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp sea salt
• 115 g butter, softened
• ¼ cup sugar
• 2 eggs
• 1 tsp vanilla extract
• ¼ cup buttermilk
• 2 ½ cups fresh sour cherries, pitted, or frozen (and thawed) sour cherries

Directions

1.

For the topping stir together butter, flour, sugar, sea salt, and cinnamon. Mix using your hands or a wooden spoon until medium to large clumps form. Set aside.

2.

For the cake whisk together flour, baking powder, and sea salt in a bowl.

3.

With a mixer, cream butter and sugar in another bowl until pale and fluffy. Beat in eggs and vanilla.

4.

Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour mixture. Beat until just combined.

5.

Pour into a 23 cm square baking dish lined with parchment paper, and smooth with a spatula.

6.

Top with cherries, and sprinkle with crumb topping.

7.

Bake in the oven at 180°C for 1 hour until golden and a tester inserted into center comes out clean. Let cool before cutting.