Summer Fest: Cherry Crumble Cake

Summer Fest is a season-long (bi-weekly) garden party where Food Network Editors team up with blogs to share tips and recipes featuring seasonal produce in hopes of helping you make the most out of what this season has to offer.

This week we happen to be celebrating Cherries!

To prepare and inspire myself for this weeks Cherry celebration I took a quick drive to my local closest farmer’s market.

Upon a quick inspection of the fruit section I spotted a couple of upside-down barrels, one containing Bing cherries and the other Rainier cherries.

I decided to go for the Bing Cheeries, however after stumbling upon this article I kind of wish I would have chosen the Rainier, only because I’ve never baked with them before.

After a decent amount of time was spent analyzing, tasting, and playing a little with my purchase, I decided a baked good that could be enjoyed pretty much any time of day would be the perfect vessel to highlight these beautiful and sweet Summer Cherries.

This brings us to my super Cherrylicious Crumble Cake, enjoy!

4.5 from 2 reviews

Cherry Crumble Cake

 

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Ingredients

• Crumble Topping
• 1 cup all-purpose flour
• 2 tablespoons packed dark brown sugar
• 1 tablespoon granulated sugar
• 1 teaspoon cinnamon
• ¼ teaspoon fine sea salt
• 2 ounces (1/2 stick) unsalted butter, chilled and diced
•  
• Cake
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon fine sea salt
• ½ cup sour cream, room temperature
• 1 teaspoon vanilla extract
• 2 ounces (1/2 stick) unsalted butter, room temperature
• ¾ cup granulated sugar
• 2 tablespoons packed dark brown sugar
• 1 large egg, room temperature
• 1 pound whole cherries, stemmed, pitted, and quartered
• 2 teaspoons Cherry Kijafa (optional)
•  
• Cherry Infused Whipped Cream
• 1 cup heavy whipping cream
• 2 tablespoons granulated sugar
• 1-2 tablespoons Cherry Kijafa

Instructions

1. Preheat oven to 350 degrees F. with rack in middle.
2. Line a 9 inch square baking pan with heavy-duty foil or parchment paper, spray with baking spray.
3. Prepare crumble topping — In a small bowl whisk together dry crumble topping ingredients. With a pastry blender, blend in butter until large clumps are formed. Transfer topping to the refrigerator while cake is prepared.
4. Prepare cake — Whisk together flour, baking powder, baking soda, and salt in a bowl.
5. In a small bowl combine sour cream and vanilla. Set aside.
6. In a large bowl cream butter and sugar with an electric mixer on high until light and fluffy. Add egg and beat just until combined.
7. Reduce speed to low, add dry ingredients in 3 batches, alternating with sour cream mixture and mixing until just combined.
8. If desired drizzle cherries with Kijafa, toss lightly. Gently fold cherries into batter.
9. Spoon batter into pan, smoothing top (preferably with an offset spatula). Spread half of the crumble topping evenly over the batter. Bake for 25 minutes.
10. Remove from oven, add remaning crumble topping and bake until a wooden pick inserted into center comes out clean, about 25 minutes more.
11. Allow to cool 20-30 minutes and serve.
12. Prepare Cherry infused whipped cream — In a medium bowl whip heavy cream with an electric mixer on high. Slowly drizzle sugar, once it starts to thicken if desired add Kijafa, continue mixing until stiff peaks form.
13. Serve a slice of Cherry Crumble Cake with a dollop of Cherry infused Whipped Cream.

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Oh, one other thing I wanted to mention. The very creamy and tasty garnish for this Cherrylicious treat, was inspired by another purchase I made during my visit to the farmer’s market (I’m sure you can guess what it was).

Considering the fact that there aren’t very many establishments relatively close to where I live, I consider myself quite lucky, that my local farmer’s market happens to also have a cheese & wine shoppe.

Don’t forget to check out these other fabulous Cherry recipes from my fellow contributors!

What’s Gaby Cooking: Cherry Chocolate Truffle Ice Crea
Big Girls Small Kitchen: Cherry Cornmeal Cake
Cooking With Elise: Roasted Cherries with Lavender and Almond Panna Cotta
Ingredient Challenge Monday: Black Forest Ice Cream Done Two Ways
Spices and Aroma: Dilkush with Cherries
And Love It Too: Cherry-Pecan Chicken Salad
FN Dish: The Ultimate Cherry Pie
Daily*Dishin: Simple French Cherry Clafouti
Glory Foods: Collard Greens and Cherry Reduction
Chez Us: Gluten-Free Cherry Clafoutis
Food for 7 Stages of Life: South Indian Hot and Sour Soup
Virtually Homemade: Dark Chocolate Cherry Kuchen
In Jennie’s Kitchen: Cherry Conserves
The Sensitive Epicure: Gluten-Free Cherry Almond Clafouti
Cooking Channel: Very Cherry Sangria
Napa Farmhouse 1885: Cherry Balsamic Vinegar
Zaika Zabardast: Balsamic Cherry and Peach Crisp
Mooshu Jenne: Rainier Cherry Panna Cotta
Food2: A Very Cherry Recipe Round-Up
Virtually Vegan Mamma: Fresh Cherry and Almond Scones
CIA Dropout: Italian Cherry Cake
Sweet Life Bake: Honey-Tequila Pickled Cherries
Cooking With Books: Cherry Cooler
Recipe Girl: Cherry Limeade Pound Cake

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Tagged as: all-purpose flour, baking powder, baking soda, bing cherries, cherry, cinnamon, dark brown sugar, granulated sugar, heavy cream, Kijafa, sour cream, unsalted butter