Almond Cherry Crumb Cake

IMG_7330Cherry season is short, so I try to make the most of it.

IMG_7360Baking with cherries is often a process, because you have to take the time to pit each fruit. They sell cherry/olive pitters in stores, but I try to get creative with the tools I have.IMG_7135 IMG_7140 IMG_7152

For this recipe, I used a metal straw to push the pit out of the cherry. Though it did take some time, it worked great! For some of the tougher cherries, I poked a hole on one end first then pushed the straw all the way through from the other end — this helped the pit come out just a little easier.IMG_7163 IMG_7188 IMG_7194 IMG_7200

When you’ve taken the cake out of the oven and it has cooled slightly, drizzle it generously with Nutella or your favorite chocolate spread — my favorite is Trader Joe’s Cocoa Almond Spread. I place about a quarter cup in a bowl and melt it in the microwave, then use a spoon to drizzle it on top of the cake. Alternatively, you could make some chocolate ganache and layer that on top. Ganache is a bit more work, but definitely worth trying!
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Almond Cherry Crumb Cake
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  1. 1 1/2 cups flour
  2. 1 tsp baking powder
  3. 1/2 tsp baking soda
  4. 1 tsp nutmeg
  5. 1 tsp coarse salt
  6. 6 tbsp unsalted butter, softened
  7. 3/4 cup granulated sugar
  8. 2 eggs
  9. 1 tsp vanilla extract
  10. 1 tsp almond extract
  11. 3/4 cup greek yogurt
  12. 1 cup cherries, pitted and halved
  13. Handful slivered almonds
  1. 1/2 cup flour
  2. 1/3 cup almond flour
  3. 1/3 cup packed brown sugar
  4. 1/2 tsp coarse salt
  5. 4 tbsp unsalted butter, cold
  6. Optional: drizzle with Nutella*
  1. 1. Make the Crumb: Combine the flours, sugar, and salt. With your hands or a pastry cutter, knead in the butter until medium clumps form. Place in the fridge while you work on the rest of the recipe.
  2. 2. Make the Cake: Preheat the oven to 350ºF. Grease and flour an 8-inch springform pan or a loaf pan. In a small bowl, combine flour, baking powder, baking soda, nutmeg and salt. In the bowl of a standing mixer, whip the butter until light and fluffy. Add in the sugar and whip for another minute. While the mixer is running, add in the eggs one at a time, then add the vanilla. Alternately add in the flour mixture and the yogurt, starting and ending with the flour.
  3. 3. Fold in your halved cherries. Pour the batter into the pan. With your hands, sprinkle a handful of slivered almonds onto the batter, then the crumble layer on top. Top with a few more almonds if you like. Bake for about 50-55 minutes, until golden brown. Check on your cake during the last 15 minutes. If the top is browning too much, cover with foil.
  4. *I used Trader Joe’s Cocoa Almond Spread.
Jackie's Delectable Delights

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