Jun. 27, 2019

Cherry Crumb Cake

Yield: 9 Servings

Skill level: Easy

This delicious coffee cake is rich, moist, and best of all, simple to make. The fresh Rainier cherry and almond streusel topping brings this breakfast pastry to a whole new level. Finish with a light dusting of powdered sugar and enjoy! 


  • 2¼ cups all-purpose flour, divided
  • 1 cup sugar, divided
  • ⅓ cup chopped almonds
  • 5 tablespoons cold unsalted butter, cut into cubes
  • 2 teaspoons baking powder
  • ½ teaspoon fine sea salt
  • 4 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla
  • 1 large egg
  • ⅔ cup milk
  • 1¼ cups Superfresh Rainier cherries, stemmed, pitted, and halved 


  1. Preheat oven to 350°F. Grease a 9” square baking dish.
  2. In a medium bowl, combine ½ cup flour, ½ cup sugar, and almonds. Add cold butter, and work butter into flour with your fingers until the mixture is crumbly. Refrigerate until ready to use.
  3. In a medium bowl, whisk together 1½ cups flour, baking powder, and salt.
  4. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat softened butter and remaining ½ cup sugar until light and fluffy, 4-5 minutes. Scrape down sides of mixing bowl and beat in vanilla. Scrape down sides of mixing bowl, add egg, and beat just until incorporated. Add flour mixture in 3 parts alternating with milk in 2 parts just until smooth.
  5. In a small bowl, toss cherries with remaining ¼ cup flour. Fold cherries into batter. Spread batter in prepared pan, sprinkle with streusel, and bake until a toothpick inserted into the center comes out clean, 25-30 minutes. Let cool in the pan for 20 minutes before slicing and serving.

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