Cherry Crumb Cake is a fun cake to make when cherries are in season!
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.
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.Print
Cherry Crumb Cake (Grain-Free)
Adapted from Baked July/August 2017 Issue.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
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
- Preheat the oven to 350ºF and adjust the rack to the middle position.
- 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.
- In a small measuring cup, combine milk and lemon juice and let sit while you prep the rest of the cake.
- Combine the almond flour, coconut flour, arrowroot, baking powder, gelatin and sea salt in a mixing bowl.
- Gradually add the flour mixture to the butter mixture alternately with the milk/lemon mixture, beating just until combined after each addition.
- 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.
- 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.
- 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.
- Serving Size: Serves 9
Nancy D Heyman