The best cherry crumb cake features a tender buttermilk base, bright almond and vanilla notes, and a generous layer of dark, sweet cherries. Topped with buttery, golden crumbs and baked until perfectly browned, this 9-inch cake is a summer classic that works equally well for dessert or a leisurely brunch.
Each slice reveals juicy cherries and a soft, buttery crumb. Fresh cherries are best: pit and halve them with a sharp knife. If fresh aren’t available, frozen pitted cherries can be used straight from the freezer—there’s no need to thaw.
For a more pronounced cherry layer, swirl in a few tablespoons of cherry preserves before adding the fruit. A fruit-forward preserve works best and adds depth without excess sweetness.
Love crumb cake? Try a New York-style crumb cake or a blueberry crumb cake for other seasonal variations.
How to Make Cherry Crumb Cake
Springform pan: Use a 9-inch springform pan. Grease the bottom and sides with softened butter and line the base with a round of parchment paper.
Room temperature ingredients: For an even, smooth batter bring butter, eggs, egg yolk, and buttermilk to room temperature before starting.
Crumb topping: Combine flour, sugar, cinnamon, and salt. Add melted butter and almond extract, then toss with a fork until the mixture forms coarse crumbs. Chill the topping until ready to use.
Cake batter: Full-fat buttermilk plus two large eggs and one egg yolk yield a tender crumb. Almond and vanilla extracts create a warm, nutty aroma. Folding in cherry preserves and arranging fresh cherries on top gives the cake a concentrated cherry layer beneath the crumbs.
Baking: Bake at 350°F for 65–70 minutes, or until the top is golden and springs back lightly and a tester comes out with a few moist crumbs. If the cake begins to brown too quickly, tent loosely with foil after about 40 minutes.
Cooling: Transfer the cake to a wire rack and cool 30 minutes before releasing the springform sides. Allow the cake to cool completely before adding the glaze.
Vanilla glaze: Whisk melted butter, a pinch of salt, vanilla, powdered sugar, and milk until smooth. Drizzle the glaze over the cooled cake and let it set before slicing.
Storage and Freezing Tips
Store the finished crumb cake at room temperature for up to one day, or wrap tightly and refrigerate. To refresh chilled cake, rewarm in a 300°F oven until slightly warmed through.
Freezing: Wrap individual slices tightly in plastic wrap and place them in a freezer bag for up to two months. To serve, reheat slices in a 325°F oven for about 15 minutes or until heated through.
More cherry recipes you’ll love:
- Classic Cherry Pie Bars
- Homemade Cherry Pie
- Brown Butter Cherry Coffee Cake
- Cherry Almond Galette
- Mixed Berry Cherry Slab Pie
Cherry Crumb Cake with Vanilla Glaze
- Author: Laura Kasavan
- Prep Time: 40 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 45 minutes
- Yield: One 9-inch cake
- Category: Cake
- Method: Bake
- Cuisine: American
Description
This cherry crumb cake is soft, buttery, and topped with a crisp, golden crumb. The recipe yields one 9-inch cake that showcases fresh cherries and a subtle almond-vanilla flavor.
Ingredients
Crumb Topping
- 2/3 cup flour
- 1/2 cup sugar
- 1/2 tsp cinnamon
- 1/8 tsp salt
- 1/4 cup unsalted butter, melted
- 1/8 tsp pure almond extract
Cake
- 2 1/2 cups flour
- 3/4 tsp aluminum-free baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 10 Tbsp unsalted butter, at room temperature
- 1 1/4 cups sugar
- 1 tsp pure almond extract
- 1 tsp vanilla extract
- 2 large eggs plus 1 egg yolk, at room temperature
- 1 cup buttermilk, at room temperature
- 1/3 cup cherry preserves
- 12 oz (340 g) fresh cherries, pitted and halved
Glaze
- 1 Tbsp unsalted butter, melted
- Pinch of salt
- 1 tsp vanilla extract
- 3/4 cup powdered sugar
- 2 Tbsp milk
Instructions
- Preheat the oven to 350°F. Grease a 9-inch springform pan with softened butter and line the bottom with parchment paper.
- Make the crumb topping: combine flour, sugar, cinnamon, and salt. Stir in melted butter and almond extract until coarse crumbs form. Chill until needed.
- Make the cake: whisk together flour, baking powder, baking soda, and salt. In a mixer, beat butter and sugar until light and fluffy. Add almond and vanilla extracts. Reduce speed and add eggs and yolk one at a time. Alternate adding the flour mixture and buttermilk in three parts, beginning and ending with the flour, mixing just until combined.
- Spread batter into the prepared pan and smooth the top. Dollop cherry preserves over the batter and swirl gently. Arrange halved cherries on top, pressing them slightly into the batter, then sprinkle evenly with the crumb topping.
- Bake 65–70 minutes, until the top is golden and a toothpick comes out with a few crumbs attached. If the top browns too quickly, tent loosely with foil after 40 minutes. Cool on a wire rack 30 minutes before removing the springform ring, then cool completely.
- Make the glaze: whisk melted butter, salt, vanilla, powdered sugar, and milk until smooth. Drizzle over the cooled cake and allow to set before slicing.
- Store at room temperature for up to one day, or refrigerate well wrapped. Reheat slices in a 300°F oven before serving.
Notes
Baking powder: Use aluminum-free baking powder to avoid any color change in the batter.
Cherries: Fresh cherries are recommended. If using frozen, add them unthawed; baking time may increase by 5–10 minutes because of extra moisture.