Cherry Crumble Cake
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Ingredients
- 9 ounces butter, softened to room temperature
- 1 1/4 cups sugar
- 4 large eggs
- 2 teaspoons baking powder
- 2 cups all-purpose flour
- 2 ounces milk
- 2 (15 ounce) cans dark sweet cherries, drained well
- For the crumbles:
- 9 ounces butter, softened to room temperature
- 1 1/4 cups sugar
- 3 1/4 cups all-purpose flour
- For the Glaze:
- 3/4 cup heavy whipping cream
Instructions
- Preheat oven to 375 degrees.
- Lightly grease the bottom and sides of a 10-inch spring form pan.
- With electric handheld mixer combine butter and sugar until light and fluffy. Scrape down the sides of the bowl. Add the eggs and milk. Mix on low until thoroughly.
- Add the flour and baking powder and mix on low until the batter is creamy.
- Spread the batter evenly into the greased spring form pan. Top batter with canned cherries and spread evenly.
- Mix the ingredients for the crumbles by hand (until combined, but still crumbly). Spread evenly over batter.
- Bake cake in preheated oven until the crumbles are lightly browned and a toothpick inserted in the center comes out clean. About 45-50 minutes.
- After baking, immediately pour whipping cream over entire cake while it is still hot. Refrigerate overnight.