The Best Cherry Almond Crumble Cake
Why You’ll Love This Recipe
I have a deep love for desserts that look like they took hours but actually come together with very little fuss. This Cherry Almond Crumble Cake is my go-to for that exact reason. The first time I tested it, I was worried the cherry layer would make the cake soggy. I was wrong. The trick is to use a thick, jammy filling rather than loose pie filling. It creates pockets of tart fruit that perfectly balance the sweet, nutty cake.
This recipe was born from a desire to use up a jar of sour cherry preserves I had sitting in my pantry. I wanted something that felt special enough for a holiday brunch but easy enough for a Tuesday night treat. The almond flavor comes from two sources: a splash of pure almond extract in the batter and a generous handful of sliced almonds in the crumble. If you are looking for more fruity desserts, you should check out my [LINK: Cherry Almond Crumble Cake]collection of my favorite crumble cakes[/LINK]. The texture of this cake is what really sells it. The base is tender and moist, the cherry layer is sticky and bright, and the crumble is incredibly crunchy. For more on the science of using almond flour in baking, you can read about it on Wikipedia’s page on almond flour. It is a wonderful resource for understanding how different flours behave.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup buttermilk
- 1 cup sour cherry preserves or cherry pie filling
- For the crumble:
- 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup cold unsalted butter, cubed
- 1/2 cup sliced almonds
Step-by-Step Directions
- Get your oven preheated to 350 degrees F. Grease a 9-inch round cake pan and line the bottom with a circle of parchment paper. This step is not optional, the cake will stick without it.
- In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set this bowl aside.
- In a large bowl, beat the softened butter and granulated sugar together with an electric mixer until the mixture looks light and fluffy. This should take about 3 minutes. Scrape down the sides of the bowl.
- Crack the eggs in one at a time, beating well after each addition. Then mix in the vanilla extract and the almond extract. The batter will look a little curdled at this point, that is completely normal.
- With the mixer on low speed, add half of the dry ingredients to the butter mixture. Then pour in all of the buttermilk. Finally, add the remaining dry ingredients. Mix until just combined. Do not overmix or the cake will be tough. The batter will be thick and smooth.
- Pour the batter into the prepared pan and spread it into an even layer. Drop spoonfuls of the cherry preserves all over the top of the batter. Do not spread them, just leave them in little dollops. They will sink and spread as the cake bakes.
- Now make the crumble. In a small bowl, combine the flour and brown sugar. Cut in the cold butter cubes using a pastry blender or your fingers until the mixture looks like coarse sand. Stir in the sliced almonds.
- Sprinkle the crumble evenly over the entire surface of the cake. Do not press it down.
- Bake for 40 to 45 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be deeply golden brown and the kitchen will smell like toasty almonds.
- Let the cake cool in the pan on a wire rack for at least 20 minutes before removing it. If you try to take it out too soon, it will fall apart. Slice and serve warm or at room temperature.
Pro Tips for Success
Always use room temperature ingredients. Cold butter and eggs will not cream properly with the sugar, resulting in a dense, flat cake. Let your eggs and buttermilk sit on the counter for 30 minutes before you start.
Do not skip the almond flour. It is the secret to the tender, almost melt-in-your-mouth texture of this Cherry Almond Crumble Cake. If you only use all-purpose flour, the cake will be much denser and less interesting. You can learn more about the properties of different flours on Wikipedia’s flour page.
If your cherry preserves are very loose or runny, simmer them in a small saucepan over medium heat for 5 minutes to thicken them up before adding them to the batter. This prevents the cake from becoming soggy in the middle.
Servings and Timing
This recipe makes one 9-inch cake that serves about 8 people. The prep time is roughly 20 minutes, and the bake time is 40 to 45 minutes. You will need an additional 20 minutes for cooling before you can slice it.
Variations and Substitutions
You can swap the sour cherry preserves for any other tart fruit jam. Raspberry, blackberry, or even apricot work beautifully. If you are allergic to nuts, you can replace the almond flour with an equal amount of all-purpose flour and omit the sliced almonds from the crumble. The cake will still be delicious, just a little less textured. For a gluten-free version, use a good quality 1-to-1 gluten-free baking flour blend in place of the all-purpose flour.
What to Serve With This
This cake is wonderful on its own, but I love serving it with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream. If you are planning a full brunch spread, this cake pairs perfectly with a savory dish like [LINK: Fudgy Dr Pepper Chocolate Sheet Cake]a rich chocolate sheet cake[/LINK] for a true dessert buffet. For a lighter option, fresh berries on the side are always a good idea.
Storage and Reheating
Store any leftover Cherry Almond Crumble Cake in an airtight container at room temperature for up to 2 days. If your kitchen is warm, you can store it in the refrigerator for up to 4 days. The crumble will soften over time, so I recommend reheating individual slices in a 300 degree F oven for about 5 minutes to re-crisp the topping. You can also microwave a slice for 15 seconds, but the crumble will not be as crunchy.
FAQs
Q: Can I use frozen cherries instead of preserves?
You can, but you must cook them down first. Frozen cherries release a lot of liquid. Thaw them, then simmer them in a saucepan with a tablespoon of sugar and a teaspoon of cornstarch until the mixture thickens into a jam-like consistency. Let it cool completely before using it in the cake. If you add raw frozen cherries, the extra moisture will make the cake gummy.
Q: What happens if I accidentally use salted butter?
It will still work, but you should omit the 1/4 teaspoon of salt listed in the recipe. Salted butter typically contains enough salt to season the whole cake. Using it without adjusting the salt can make the final cake taste a little savory, which might clash with the sweet cherry and almond flavors.
Q: Can I bake this in a different size pan?
A 9-inch round pan is ideal for the height and texture of this cake. If you use an 8-inch square pan, the cake will be thicker and need an extra 5 to 10 minutes of baking time. If you use a 10-inch pan, the cake will be thinner and bake faster, so start checking for doneness at 30 minutes.
Q: Why did my crumble sink into the cake?
This usually happens if the crumble is pressed down onto the batter or if the batter is too thin. Make sure your butter and sugar are creamed until light and fluffy, and do not overmix the batter. When you sprinkle the crumble on top, just let it fall naturally. Do not pat it down. If your batter is very runny, the crumble pieces will sink as the cake bakes.
Q: Can I double this recipe for a crowd?
Yes, you can double all of the ingredients and bake the cake in a 9×13 inch pan. The baking time will increase to about 50 to 55 minutes. Use a toothpick to check for doneness in the center of the pan. The edges might get very dark, so tent the pan loosely with foil halfway through baking if needed.
Conclusion
This Cherry Almond Crumble Cake has become a staple in my kitchen for good reason. It is forgiving, it is beautiful, and it tastes like something you would find in a fancy bakery. I hope you give it a try and see how easy it is to make something truly special. Let me know in the comments how it turns out for you.
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