A few weeks ago, I saw the jars of Dark Morello Cherries at Trader Joe’s and magically one of them ended up in my shopping cart. I love cherries and thought it would be time to bake a cherry crumble cake again sometime soon. Crumble cake is one of my – and J’s – favorites.
I love to bake. I don’t do it nearly often enough because you can only eat so much cake in a 2-person household, but every once in a while, when I get a craving, I will bake a small batch of cake or muffins. Like a couple of weekends ago. Because one single person inquired in my last post about the recipe for the crumble cake, I thought I should definitely share it with all of you. Naturally.
Crumble cake is super-easy and tasty and can be made with any fruit you like.
I halved the original recipe (which is an original recipe from my Mom) because it’s enough for a whole baking sheet, which is definitely too much for 2 people (unless you want to eat cake for a whole week, which I am not necessarily opposed to, but which probably wouldn’t make me feel too great by the end of the week).
I used a small casserole dish instead (you can also use a small round baking form).
I had a few cherries leftover (that I used in my overnight oats the following week – yum!), but I realize I could have used the whole jar. There was enough batter to take the cherries and extra liquid. J said it was perfect the way it came out (sweet, I know!).
The bottom layer was spongy and on the dry side (just how I like it). I found that German cake recipes generally tend to be a little “drier” than American cakes, but also not as sweet.
I had a piece (ok, two) with a cup of coffee shortly after it came out of the oven. I also had some leftover cake that I took to work the next couple of days. It keeps well in the fridge (I wrap it in aluminum foil) and it can be warmed up a bit in the microwave, if you prefer (without the foil, of course).
- 1/4 cup butter (softened)
- 1/4 cup sugar
- 1 package vanilla sugar (or 1 tbsp vanilla extract)
- 2 cups all-purpose or pastry flour
- 3 eggs
- 2 tbsp milk
- 1tsp baking powder
- 1 jar of morello cherries (drained)
- 1/2 cup butter (softened)
- 1 cup sugar
- 1 cup of flour
- cinnamon (to taste)
- Preheat the oven to 350ºF. Spray a small baking dish or 10-inch springform pan with cooking spray, set aside.
- In a bowl, beat the butter until it’s light and fluffy. Add the sugar and vanilla sugar and continue to beat for an additional 2 minutes. Add the eggs gradually until each one is incorporated. With the mixer on low speed, add the flour and baking powder one spoon at a time alternating with milk.
- For the crumbs, combine butter (cut in pieces, but still cold), sugar, flour and cinnamon in a bowl and combine between your fingertips until crumbs form.
- Spread the batter into the prepared pan. Top the batter with the drained cherries. Finally, add the crumbs on top and then bake for 45-55 minutes or until a skewer inserted in the center of the cake comes out clean
- Let cool completely before cutting or removing from baking dish.