Sour Cherry Crumb Cake

The tender vanilla cake is complemented by juicy, fresh sour cherries, and the crumb topping.

• Ready In: 1 hr 15 mins
• Serves: 12

Ingredients

• For the topping

• 60  g butter, melted, plus more for dish
• 3⁄4 cup all-purpose flour, plus more for dish
• 1⁄4 cup demerara sugar (light-brown)
• 1⁄4 teaspoon sea salt
• 1⁄4 teaspoon ground cinnamon

• For the cake

• 1 1⁄2 cups all-purpose flour
• 1  teaspoon baking powder
• 1⁄4 teaspoon sea salt
• 115  g butter, softened
• 1⁄4 cup sugar
• 2  eggs
• 1  teaspoon vanilla extract
• 1⁄4 cup buttermilk
• 2 1⁄2 cups  fresh sour cherries, pitted (and thawed) or 2 1⁄2 cups  frozen sour cherries (and thawed)

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. Top with cherries, and sprinkle with crumb topping.
6. 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.