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June 30, 2021

Cherry Crumb Cake (Grain-Free)

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Cherry Crumb Cake is a fun cake to make when cherries are in season!

Cherry Crumb Cake (Grain-Free)

Cherry season goes by fast so I take advantage however I possibly can. I buy pounds and pounds of them, my daughters and I pit them, and then we freeze the berries for cobblers, pies and crisps in the fall.

I also like to make a batch of cherry brandy for Christmastime. To do this, I put 2 cups of cherries in a large wide-mouth Mason jar and top with a good quality brandy. It sits in the pantry until December, and makes for a lovely after-dinner drink.

Cherry Crumb Cake (Grain-Free)

I was at my parent’s house when I tested this recipe. I didn’t tell anyone the cake was grain-free, and my Dad said it was the best cake he’s ever had! He actually told me I had to name it “Dad’s ‘I Won’t Share’ Cherry Crumb Cake”, because seriously, he didn’t want to share it with anyone! 🙂

The base of the cherry crumb cake is a basic lightly-sweetened almond flour cake, then you layer a pound of cherries on the cake batter and finish with a sweet crumble topping. It’s best the day you bake it and can be served for a decadent breakfast or summertime dessert.

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Cherry Crumb Cake (Grain-Free)

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Adapted from Baked July/August 2017 Issue.

  • Author: Carrie Vitt
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes

Ingredients

For the cake:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup maple sugar
  • 2 large eggs, room temperature
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 2 tablespoons whole milk or coconut milk
  • 1 tablespoon fresh lemon juice
  • 1 1/2 cups almond flour
  • 2 tablespoons coconut flour
  • 1/4 cup arrowroot flour
  • 1 teaspoon baking powder (make sure it’s grain-free)
  • 1/4 teaspoon unflavored gelatin
  • 1/2 teaspoon Celtic sea salt
  • 1 pound fresh pitted cherries (I use this cherry pitter)

For the topping:

  • 1 cup almond flour
  • 2 tablespoons coconut flour
  • 1/2 teaspoon unflavored gelatin
  • 1/4 cup maple sugar
  • 1/4 teaspoon Celtic sea salt
  • 1/2 cup soaked and dehydrated pecans or walnuts
  • 6 tablespoons unsalted butter

Instructions

  1. Preheat the oven to 350ºF and adjust the rack to the middle position.
  2. Place the butter and maple sugar in the bowl of a standing mixer with the beater attachment. Beat on medium speed for 3 minutes. With mixer on low, beat each egg in until fully incorporated. Mix in almond extract and vanilla extract.
  3. In a small measuring cup, combine milk and lemon juice and let sit while you prep the rest of the cake.
  4. Combine the almond flour, coconut flour, arrowroot, baking powder, gelatin and sea salt in a mixing bowl.
  5. Gradually add the flour mixture to the butter mixture alternately with the milk/lemon mixture, beating just until combined after each addition.
  6. Pour the batter into a buttered 9-inch cake pan (preferably one with a removable bottom). Place the cherries in an even layer on top of the cake batter.
  7. Make the topping by placing the almond flour, coconut flour, gelatin, maple sugar, sea salt and nuts in the bowl of a food processor and pulse for eight 1-second pulses. Add the butter, and pulse until the mixture forms moist clumps. Using your hands, sprinkle the crumble topping evenly over the cherries.
  8. Bake until golden brown, about 55 minutes to 1 hour. Cool for 10 minutes and then remove the cake from the pan. Cool completely and then serve. Best served the day it’s baked.

Nutrition

  • Serving Size: Serves 9

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Filed Under: Baking, Breakfast, Desserts, Gluten Free Recipes, Grain Free Recipes, Thyroid Support and Health Recipes (Days 31+) | 34 Comments

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34 Comments

  1. B

    July 27, 2017 at 12:36 pm

    Do you buy your cherries from a farmer's market, or just the store? I'm wondering if it would be cost effective for me to buy them at the store. Thanks!
    to B" aria-label="Reply to this comment to B">Reply to this comment
    • Deliciously Organic

      August 2, 2017 at 11:19 am

      I don't have a market close to me, so I buy them at the health food store.
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
    • Britt

      July 2, 2021 at 4:16 pm

      For anyone who is wondering about frozen cherries; my advice is, be sure to use a large enough metal pan, like carrie says to use. OR use fewer cherries. I am currently waiting for this cake to finish baking, and it’s going on 1:40 mins. I used a square pyrex and one pound of frozen tart cherries. The problem is the cherries are releasing water, and the top is getting too dark. I put foil loosely on top, and am going to keep baking it until it’s done. The center is still not done. I was trying to see what I could get away with!!! Lesson learned. I’d say over all, if made correctly this cake would be just great. I just noticed carrie saying to share if you tried something different, to comment on how it goes! So that’s my advice! Thank you for all the great content. Love your recipes.
      to Britt" aria-label="Reply to this comment to Britt">Reply to this comment
  2. Jessica Olejniczak

    July 27, 2017 at 2:19 pm

    Does it have to be maple sugar? I don't have that on hand. Also will frozen cherries work? What about dehydrated almonds as to pecans?
    to Jessica Olejniczak" aria-label="Reply to this comment to Jessica Olejniczak">Reply to this comment
    • Deliciously Organic

      August 2, 2017 at 11:19 am

      I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  3. Lea

    July 27, 2017 at 2:40 pm

    CHERRIES!!! I will have to try this, so yum!!!!
    to Lea" aria-label="Reply to this comment to Lea">Reply to this comment
  4. Nancy D Heyman

    July 27, 2017 at 2:53 pm

    Looks wonderful! I am getting cherries soon.
    to Nancy D Heyman" aria-label="Reply to this comment to Nancy D Heyman">Reply to this comment
  5. Pavethra

    July 27, 2017 at 2:55 pm

    Can I substitute agar agar for gelatin
    to Pavethra" aria-label="Reply to this comment to Pavethra">Reply to this comment
  6. Rebecca Satinover

    July 27, 2017 at 3:31 pm

    Can the butter be replaced with ghee 1:1?
    to Rebecca Satinover" aria-label="Reply to this comment to Rebecca Satinover">Reply to this comment
  7. Valarie

    July 28, 2017 at 12:16 pm

    I made this for breakfast this morning! We loved it! Thanks for the recipe!
    to Valarie" aria-label="Reply to this comment to Valarie">Reply to this comment
  8. Jeanette Smith

    July 28, 2017 at 6:34 pm

    Hi Carrie, Could you freeze this cake?
    to Jeanette Smith" aria-label="Reply to this comment to Jeanette Smith">Reply to this comment
    • Deliciously Organic

      August 2, 2017 at 11:17 am

      I haven't tested it, but I think it would freeze well.
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  9. Jayme

    July 29, 2017 at 12:02 am

    Can you sub maple sugar for coconut sugar? Also, may be a silly question but how do you pit your cherries?
    to Jayme" aria-label="Reply to this comment to Jayme">Reply to this comment
    • Deliciously Organic

      August 2, 2017 at 11:17 am

      I haven't tested it, but I think it would work well. Here's the cherry pitter I've been using for a the last few years. It works great! https://www.williams-sonoma.com/products/oxo-olive-and-cherry-pitter/?pkey=e%7Ccherry%2Bpitter%7C47%7Cbest%7C0%7C1%7C24%7C%7C1&cm_src=PRODUCTSEARCH
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  10. Jayme O.

    July 29, 2017 at 12:03 am

    Can you sub maple sugar for coconut sugar? Also, may be a silly question but how do you pit your cherries?
    to Jayme O." aria-label="Reply to this comment to Jayme O.">Reply to this comment
    • Becky

      August 1, 2017 at 9:33 am

      I'm interested in this too!
      to Becky" aria-label="Reply to this comment to Becky">Reply to this comment
    • Becky

      August 2, 2017 at 12:28 pm

      I'm interested in this also!
      to Becky" aria-label="Reply to this comment to Becky">Reply to this comment
    • Becky

      August 2, 2017 at 12:31 pm

      Jayme, I use a kitchen funnel turned upside down and push a cherry so that the pit falls through the hole onto a plate below. Hope that helps.
      to Becky" aria-label="Reply to this comment to Becky">Reply to this comment
  11. Martha Manhollan

    July 29, 2017 at 3:36 pm

    Could you use blue berries instead?
    to Martha Manhollan" aria-label="Reply to this comment to Martha Manhollan">Reply to this comment
    • Deliciously Organic

      August 2, 2017 at 11:16 am

      I haven't tested it with blueberries, but I don't see why it wouldn't work well!
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
    • Ann

      October 25, 2020 at 8:19 pm

      I have made this twice now with blackberries and it was marvelous!
      to Ann" aria-label="Reply to this comment to Ann">Reply to this comment
      • Deliciously Organic

        October 29, 2020 at 10:48 am

        I'm so glad you've enjoyed it!
        to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  12. Jeanette Smith

    July 30, 2017 at 12:35 pm

    Made this for brunch today, it is absolutely delicious with a wonderful blend and balance of flavors. Adding this to our favorites folder. Quote from husband "nommy nommy nom!". Says it all really :-)
    to Jeanette Smith" aria-label="Reply to this comment to Jeanette Smith">Reply to this comment
    • Deliciously Organic

      August 2, 2017 at 11:16 am

      I'm so glad you all enjoyed it! :)
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  13. Lynn

    July 30, 2017 at 1:18 pm

    Is it possible to use frozen cherries? Thanks!
    to Lynn" aria-label="Reply to this comment to Lynn">Reply to this comment
  14. Christina

    July 31, 2017 at 1:48 pm

    I used coconut sugar in place of maple sugar and it turned out great! I also made one with apricots and one with blueberries. Both were delicious! I'm going to try it with plumbs next and then maybe I'll actually try cherries! Thanks for such a wonderful recipe!
    to Christina" aria-label="Reply to this comment to Christina">Reply to this comment
  15. Karen

    August 2, 2017 at 8:44 am

    Do you have a cherry pitter you like to use? I usually do it by hand, but with pounds of berries to pit, I'd like a good one.
    to Karen" aria-label="Reply to this comment to Karen">Reply to this comment
    • Deliciously Organic

      August 2, 2017 at 11:13 am

      This is the one I have, and it works great! https://www.williams-sonoma.com/products/oxo-olive-and-cherry-pitter/?pkey=e%7Ccherry%2Bpitter%7C47%7Cbest%7C0%7C1%7C24%7C%7C1&cm_src=PRODUCTSEARCH
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  16. Mona Leo

    July 7, 2019 at 5:19 pm

    Carrie, I cannot wait to make this! On special Saturday mornings when I was a kid, my father would go to a wonderful bakery in our town and bring home fresh cherry crumb cake. It was so good! And your cherry brandy recipe also brings back a sweet memory. My father would take a huge, heavy glass jug and fill it about halfway with fresh cherries from my grandparents' tree. He would fill it the rest of the way with vodka--lots and lots of vodka! It was called (and forgive my feeble attempt at phonetic Russian spelling) "vichnyak". Sometimes it would sit in our dark, cold basement for a couple of years, getting better and better. The adults would drink the cherry vodka, and we kids were allowed a few of the soaked cherries. Amazing!!!
    to Mona Leo" aria-label="Reply to this comment to Mona Leo">Reply to this comment
    • Deliciously Organic

      July 9, 2019 at 9:35 am

      Sounds so good! I do the same thing with berries in the summer. It's so fun to pull out the infused spirits during the holidays!
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  17. Vaishali SINGHAL

    July 7, 2020 at 8:12 pm

    I plan to try this, can I us coconut oil in place of butter? I am vegetarian and would like to leave out the gelatin if possible.
    to Vaishali SINGHAL" aria-label="Reply to this comment to Vaishali SINGHAL">Reply to this comment
    • Deliciously Organic

      July 13, 2020 at 10:11 am

      I haven't tested the recipe with substitutions or with leaving ingredients out, so I don't know which subs would work that would lend the exact same texture and flavor.
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  18. Amy

    July 9, 2021 at 2:57 pm

    Hi - Do you pit the cherries for your cherry brandy? Thanks!
    to Amy" aria-label="Reply to this comment to Amy">Reply to this comment
  19. Tonja M Carlson

    June 5, 2024 at 4:56 pm

    Almond, coconut make me choke since the stroke tookout the left vocal chord.I'll try it with gluten free flour.
    to Tonja M Carlson" aria-label="Reply to this comment to Tonja M Carlson">Reply to this comment

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Hi, I’m Carrie Korem, FNTP
Welcome to Deliciously Organic

Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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