Cherry Crumble Cake

This shortcrust-style crumble cake goes great with coffee

Cherry Crumble Cake

Equipment

Pre-heat Oven to 375°F

Ingredients

Cake Pastry

  • 1⅓ cups AP Flour
  • ⅛ tsp Baking Powder
  • ½ cup White Sugar
  • ¼ tsp Vanilla Extract
  • ⅛ tsp Salt
  • 1 Egg
  • 8 tbsp Butter (1 Stick)

Cherry Filling

  • 2¼ lbs Sour Cherries (Pitted)
  • ½ cup White Sugar
  • 2 tbsp Corn Starch

Crumble Topping

  • 1⅓ cup AP Flour
  • ½ cup White Sugar
  • ¼ tsp Vanilla Extract
  • 8 tbsp Butter (1 Stick)

Procedure

Cake Pastry

  1. In a mixing bowl, whisk flour, baking powder, salt and white sugar until evenly combined
  2. Add the egg, vanilla extract and softened butter and, using a paddle attachment on a stand mixer, combine until a dough is formed
  3. Form the dough into a ball and refrigerate for at least 30 minutes, then roll out about ⅔ of the dough into the bottom of a springform pan lined with a parchment paper round
  4. Return the remaining ⅓ of pastry dough to the fridge
  5. Parbake this dough for about 12 minutes at 375°F, then remove and allow to cool

Cherry Filling

  1. Briefly boil the cherries in a saucepan until about 1 cup of juice has been released. If the cherries are too dry, make up for this amount of liquid using water
  2. Remove from heat and strain off the water into a mixing cup and allow to cool to room temperature
  3. Add Corn Starch and sugar and whisk thoroughly to combine
  4. Finally, add this mixture back to the cherries in the saucepan and return to boil briefly until mixture thickens up

Crumble Topping

  1. Mix together all of the crumble topping ingredients in a mixing bowl until coarsely combined
  2. Place this topping, still loose and crumbly, in the refridgerator until ready to use

Baking

  1. Take the left over ⅓ of pastry dough from the fridge and roll it until a long cylinder to line the edge of the base of the springform pan
  2. Press it into the edge of the pan, pushing it against the wall until it is about ½ to ¾" high
  3. Pour the cherry filling mixture on top of the parbaked pastry base
  4. Finally, place the prepared crumble topping over the cherries and return to the 375°F oven to bake until golden brown, approximately 30-40 minutes