Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Best Easy-to-Make Cherry Crumble Cake
When cherries are in season, let’s bake this light and fluffy crumble cake exploding with sunshine sweet cherries
Happy Labor Day weekend everybody!
Let’s take advantage of these last few days of summer, and the last few fresh cherries of the season, and bake this soft and delicate cherry coffee cake, exploding with sunshine-sweet cherries and topped with a buttery crumble.
What do you say?!?
There’s nothing fancy about this cherry crumble dessert and, as you will see, it’s quite easy to whip up.
I’m sure you are going to love this sweet treat as much as I do.
This cherry cake with a crumb topping is great any time of day for breakfast, snack, or dessert.
Have an amazing weekend
Prepare the cherries by cutting in half and removing the pit, if you haven’t done so already.
For the cake: In a large mixing bowl, add the eggs and sugar and whisk well until light and foamy. Use an electric mixer if you have it.
Add the milk and oil, and mix some more.
Add the grated lemon zest and mix.
Add the dry ingredients (flour, baking powder, and salt) and mix just until smooth. Pour the batter into the prepared baking pan. Add the cherries on top of the cake batter.
Pinch the crumbled dough between your fingers and sprinkle on top of the cake.
Place the cake pan in the middle of the oven and bake in the preheated oven at 375°F (190°C) for about 45 minutes until set and lightly golden brown on top and edges.
Sprinkle with powdered sugar if you’d like. Cut into 16 (or 9) squares and enjoy.
Here are a few suggestions when baking this cherry crumble cake.
I’ve used the least amount of sugar (granulated but brown sugar is a good alternative) in this recipe to let the sweetness of the cherries take over. So please don’t skimp on sugar on this… if you’d like you can actually add a little extra sugar in either the batter or the crumble. Or add a few more cherries. I’ve used a cup of pitted and halved cherries, but you’re welcome to add as many as you’d like (I’d say, up to two cups).How to store this cherry crumble cake:
The best way to store is to first allow the cake cool completely at room temperature after baking. Once cooled, cover the cake loosely with plastic wrap or aluminum foil to prevent it from drying out. You can also transfer it to an airtight container. Store the cake at room temperature for up to 3 days. If you want to keep it fresh for a longer period, refrigerate it for up to 5-6 days.Here is a video recipe for you!
Other Italian dessert recipes you might like:
- Authentic Italian Tiramisu
- Sicilian Cannoli
- Italian Cream Stuffed Cannoncini (cream horns)
- Brioche col Tuppo with Gelato
- Pastiera di Riso (Rice and Ricotta Pie)
- Italian Olive Oil Cake with Creme Anglaise
- Torta Cappuccina Modenese (Italian Frangipane Tart)
- Italian Almond Cookies
- Ricotta Crostata with Chocolate Chips
- Italian Panna Cotta
- Italian Torta Paradiso
- Italian Torta della Nonna
- Limoncello-Ricotta Cake
- Torta Nua
INGREDIENTS:
YIELD: 9×9 inch cake, cut into 16 small or 9 large portions
For the cake:
- 2 large eggs
- 1/2 cup (100 gr) sugar
- 1 cup (235 ml) milk (I used whole milk)
- 1/2 cup (120 ml) vegetable oil
- 1 lemon, finely grated zest
- 2 cups (250 gr) all-purpose flour
- 1/2 tablespoon baking powder
- pinch sea salt
- 1 cup * (120 gr) pitted and halved fresh cherries
- 1/2 cup (60 gr) all-purpose flour
- 1/4 cup (40 gr) cornmeal
- 1/4 cup (50 gr) sugar
- 2 oz (65 gr) unsalted butter, cold cut into cubes
PREPARATION:
TIME: about 1 hour
Preheat the oven to 375°F (190°C).
Line 9×9 inch pan with parchment paper (or spray or grease with butter/flour).
Start with the crumble topping:
In a medium bowl add the flour, corn meal and sugar, and mix to combine. Add the cold butter and cut into small cubes. With a fork, round tip of a knife or your fingers, break the butter into small pieces and mix with the flour until you get a crumbly mixture. Place in the refrigerator.
The Best Easy-to-Make Cherry Crumble Cake
When cherries are in season, let’s bake this light and fluffy crumble cake exploding with sunshine sweet cherries
Servings:
Prep Time
15 min
Cook Time
45 min
Resting Time
Total Time
1 hr,
Ingredients
- 2 eggs
- 1/2 cup (100 gr) sugar
- 1 cup (235 ml) milk (I used whole milk)
- 1/2 cup (120 ml) vegetable oil
- 1 lemon, finely grated zest
- 2 cups (250 gr) all-purpose flour
- 1/2 tablespoon baking powder
- pinch sea salt
- 1 cup * (120 gr) pitted and halved cherries
- *you can use 1 to 2 cups
- 1/2 cup (60 gr) all-purpose flour
- 1/4 cup (40 gr) corn meal
- 1/4 cup (50 gr) sugar
- 2 oz (65 gr) unsalted butter, cold cut in cubes
Instructions
- Preheat the oven to 375°F (190°C).
- Line 9×9 inch pan with parchment paper (or spray or grease with butter/flour).
- Start with the crumble:
- In a bowl add the flour, corn meal and sugar, and mix to combine. Add the butter cut in small cubes. With a fork, round tip of a knife or your fingers, break the butter into small pieces and mix with the flour until you get a crumbly mixture. Place in the refrigerator.
- Prepare the cherries by cutting in half and removing the pit, if you haven’t done so already.
- For the cake: In a large bowl, add the eggs and sugar and whisk well until light and foamy. Use a mixer if you have it.
- Add the milk and oil, and mix some more.
- Add the grated lemon zest and mix.
- Add the flour, baking powder and salt and mix just until smooth. Pour the batter into the prepared pan. Top with the cherries.
- Pinch the crumble dough between your fingers and sprinkle on top of the cake.
- Bake in the preheated oven at 375°F (190°C) for about 45 minutes until set and lightly golden on top and edges.
- Sprinkle with powdered sugar if you’d like. Cut into 16 (or 9) squares and enjoy.
