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.
Cherry Crumb Cake (Grain-Free)
- Prep Time:30 minutes
- Cook Time:1 hour
- Total Time:1 hour 30 minutes
For the cake:
For the topping:
Instructions
- 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.
