Cherry Crumble Cake

Start the year with something comforting, fruity, and undeniably satisfying: Cherry Crumble Cake. It’s a tender almond sponge folded with fresh cherries, topped with a buttery, golden crumble — perfect for summer, but just as good with frozen cherries when the season ends.

This bake brings together three textures—light sponge, juicy fruit, and crisp topping—making it a standout for casual gatherings or weekend baking. Whether you’re an experienced home baker or just getting started, this one is simple, rewarding, and absolutely delicious.

Ingredients

For the Cake:

• 185g unsalted butter, softened

• 200g caster sugar

• 3 large eggs

• 250g self-raising flour

• 50g ground almonds

• 85g kefir or sour cream

• 250g fresh cherries, pitted

For the Crumble Topping:

• 45g unsalted butter

• 30g almond meal

• 30g plain flour

• 20g caster sugar

• 20g flaked almonds

Method

Step 1: Prepare the Cake Batter

1. Preheat your oven to 160°C (fan). Grease and line a 20cm loose-bottom cake tin.

2. In a large bowl, cream the butter and sugar together until light and fluffy.

3. Add the eggs one at a time, mixing well after each addition.

4. Fold in the self-raising flour and ground almonds using a spatula or wooden spoon.

5. Add the kefir (or sour cream) and stir until just combined.

6. Fold in the cherries, keeping the mixing gentle to avoid breaking them up.
   Optional: Reserve a few cherries to scatter over the top of the batter before baking.

Step 2: Start Baking

1. Pour the batter into your prepared tin and smooth the top.

2. Bake for 30 minutes.

Step 3: Make the Crumble Topping

1. While the cake is baking, rub the butter, almond meal, flour, and sugar together with your fingertips until it resembles coarse breadcrumbs.

2. Stir in the flaked almonds.

3. Chill the crumble in the fridge while the cake bakes—this helps it stay crisp when baked.

Step 4: Add the Crumble and Finish Baking

1. After the first 30 minutes, remove the cake from the oven.

2. Gently sprinkle the chilled crumble mixture over the top.

3. Return the cake to the oven and bake for an additional 45 minutes, or until a skewer inserted into the centre comes out clean.

Step 5: Cool and Serve

1. Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

2. Slice and enjoy on its own or with a dollop of cream or yoghurt.

Chef’s Top Tips

• Use firm, ripe cherries. If they’re too soft, they’ll sink and collapse in the batter. If fresh cherries aren’t available, frozen (defrosted and patted dry) work well too.

• Ground almonds add richness. They help create a moist crumb and pair beautifully with stone fruits.

• Don’t skip chilling the crumble. Cold fat means a crisp, golden top once baked.

• Bake low and slow. Starting the bake alone and finishing with the crumble ensures the cake rises evenly and the topping doesn’t burn.

This is the kind of bake that invites you to pause and enjoy the moment—whether it’s a quiet morning with coffee or a weekend afternoon with friends. A seasonal cake that still works year-round, Cherry Crumble Cake sets the tone for a year of joyful baking.