Summer Cherry Crunch Cake

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Crumble top:

¾ cup all-purpose flour (94g)

¼ cup brown sugar (50g)

2 tbsp. granulated sugar (30g)

1 tsp. cinnamon (2g)

Pinch salt

5 tbsp. melted butter (72g)

½ cup raw slivered almonds (48g)


1 ¾ cup sifted all-purpose flour (225g)

1 tbsp. baking powder (12g)

4 eggs

⅔ cup granulated sugar (132g)

¾ cup butter, melted (173g)

½ cup orange juice, room temperature* (120ml)

1 tsp. almond extract (5ml)

1 tsp. vanilla extract (5ml)

1 lbs. fresh cherries, pitted (500g)


Heat oven to 350°F/176°C. Butter and flour 10”/25cm springform pan.

To make the crumble topping, stir together flour, brown sugar, granulated sugar, cinnamon, and salt in a medium sized bowl. Pour in the melted butter and and stir until large crumbs form. Stir in the slivered almonds and set aside.

In a large bowl, sift together the flour and baking powder. Set aside.

In a medium sized bowl, whisk together eggs, sugar, melted butter and orange juice. Add ⅓ of the mixture to the dry ingredients and mix with an electric mixer. Add the remaining thirds, mixing briefly between additions. Pour the batter into the prepared springform pan. Distribute the fresh pitted cherries evenly across the top of the batter. Sprinkle over the crumble topping.

Bake for 40-45 minutes. Remove from the oven and allow to cool completely. Dust with powdered sugar and garnish with fresh cherries.


*Substitute buttermilk for orange juice if necessary