Fresh Cherry Crumb Cake Recipe Daily Dish

Cherry Season Memories

Summer means cherry pitting at my kitchen table. My apron gets stained pink. I still laugh at that.

My grandkids help. We make a happy, sticky mess. The smell of almond extract fills the air. Doesn’t that smell amazing? This matters because food tastes better with memories mixed in.

Why We Use Buttermilk

You might wonder about the buttermilk. It sounds sour. But it is a kitchen secret.

It makes the cake very tender. It reacts with the baking powder. This gives us a soft, fluffy crumb. The cake becomes a cozy bed for the cherries. What is your favorite kitchen secret ingredient?

The Joy of Crumble

The topping is my favorite part to make. You get to use your hands. Mash the butter, sugar, flour, and pistachios together.

Little buttery crumbs form. It feels like playing in sand. Fun fact: The pistachios add a gentle crunch and a pretty green speckle. This matters because texture is as important as taste. A good crumble makes every bite interesting.

Watching It Bake

Now comes the hard part. Waiting. Preheat your oven to 350 degrees. The waiting is worth it.

Watch for three signs. Fruit should bubble at the edges. The crumble turns golden. A toothpick poked in the cake comes out clean. Do you like your cake warm or cooled down?

Sharing the Sweetness

I once took this cake to a neighbor. She had a new baby. Food is a way to say “I care” without words.

This cake is perfect for sharing. It travels well in its dish. It is sweet but not too fancy. It says summer and love. What is your favorite food to share with friends?

Ingredients:

Ingredient	Amount	Notes
Bing cherries	7 cups	stems removed, pitted and sliced in half
Granulated sugar	½ cup	for fruit layer
Cornstarch	2 Tablespoons	dissolved in 2 Tablespoons hot water
Almond extract	1 teaspoon	for fruit layer
Cake flour	2 ¼ cups	for cake
Baking powder	1 Tablespoon	for cake
Salt	½ teaspoon	for cake
Unsalted butter	8 tablespoons	room temperature, for cake
Granulated sugar	1 ¼ cups	for cake
Eggs	3	for cake
Almond extract	1 ½ teaspoons	for cake
Buttermilk	¾ cup	for cake
Brown sugar	½ cup	for crumble topping
All purpose flour	½ cup	for crumble topping
Unsalted butter	4 Tablespoons	room temperature and cut into pieces, for topping
Ground pistachios	½ cup	for crumble topping

My Summer Cherry Crumb Cake

Hello, my dear. Come sit at the table. I want to tell you about my favorite summer cake. It is bursting with juicy cherries. The smell of almond fills the whole kitchen. I think of my own grandma when I make it. She taught me to bake with love. This cake is a hug on a plate. Let’s bake it together.

First, we get our cherries ready. You will need a big bowl. Toss the cherries with sugar and a little cornstarch mixed in hot water. Add a teaspoon of almond extract. Doesn’t that smell amazing? Let it sit for half an hour. The cherries will get nice and syrupy. This is the secret for a gooey fruit layer.

Now, for the cake. We cream the soft butter and sugar. It should look light and fluffy. Add the eggs, one at a time. Then, mix your dry stuff in another bowl. Here is the fun part. Add the dry mix and the buttermilk a little at a time. Alternate between them. Mix gently after each addition. (My hard-learned tip: Room temperature butter creams best. Cold butter just won’t play nice!)

• Step 1: Preheat your oven to 350 degrees. Grab a 9×13 baking dish. Pour your syrupy cherry mixture right into the bottom of the dish. Spread the cherries out evenly. I still laugh at the time I forgot to pit the cherries first. What a mess that was! Always check for pits.
• Step 2: Spoon your cake batter over the cherries. This is a thick batter. Use the back of your spoon to spread it gently. Push the batter to the edges. Make sure it sneaks down between the cherries. It’s okay if some fruit peeks through. That just makes it pretty.
• Step 3: Time for the crumble! Mash the brown sugar, flour, butter, and ground pistachios in a bowl. Use your fingers. You want little buttery crumbs. Sprinkle this all over the top of the cake batter. Be generous! The crunchy topping is the best part. Do you think the pistachios add a nice color? Share below!
• Step 4: Bake your cake for 40 to 45 minutes. Start checking at 40. You want to see the fruit bubbling at the edges. The crumble on top should be a perfect golden brown. A toothpick poked in the cake part should come out clean. Let it cool on a rack. The wait is the hardest part!

Cook Time: 45 minutes
Total Time: 1 hour 15 minutes (plus cooling)
Yield: 12 servings
Category: Dessert, Baking

Three Tasty Twists to Try

This recipe is like a good friend. It is happy to change its clothes for the season. You can make it your own. Here are a few ideas I love. They are all so simple and fun.

• Berry Bonanza: Swap the cherries for a mix of blueberries and raspberries. Use vanilla extract instead of almond. It tastes like a summer picnic.
• Peachy Keen: In late summer, use sliced ripe peaches or nectarines. Keep the almond extract. It pairs so nicely with stone fruit. A little cinnamon in the crumble is lovely too.
• Chocolate Chip Surprise: Fold a handful of mini chocolate chips into the cake batter. Cherries and chocolate are a classic pair. It feels like a special celebration cake.

Which one would you try first? Comment below!

Serving It Up Sweet

This cake does not need much fuss. A simple plate is perfect. But sometimes, a little extra makes it a party. For a real treat, add a scoop of vanilla ice cream. It melts into the warm cake. A dollop of softly whipped cream is wonderful too. You could even dust the top with powdered sugar. It looks like a light snowfall.

What to drink? For the grown-ups, a small glass of amaretto on the rocks echoes the almond flavor. For everyone, a tall glass of cold milk is my favorite. Or a cup of herbal tea, like chamomile. It is so soothing. Which would you choose tonight?

Keeping Your Cherry Crumb Cake Cozy

This cake is wonderful the next day. Let it cool completely first. Then wrap it tight or put it in a container. It stays fresh on the counter for two days.

For longer storage, freeze it. I slice it into squares first. I wrap each piece in plastic wrap. Then I put them all in a freezer bag. I once forgot a piece in the back for a month. It was still a lovely surprise!

To reheat, just warm a slice in the oven. Use a low temperature like 300 degrees. This keeps the crumb topping crisp. Batch cooking matters because it saves time. A ready-made treat brings joy on a busy day. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Cake Hiccups

Is your fruit layer too runny? Let the cherries sit with the sugar. This pulls out the juices before baking. The cornstarch will thicken them properly. I remember when I skipped this step once. My cake was a bit soupy!

Is your cake dense, not fluffy? Do not over-mix the batter. Mix just until you see no dry flour. Over-mixing makes the cake tough. This matters for a light, tender crumb. Good texture makes every bite a pleasure.

Is your crumble topping sinking? Make sure your butter is at room temperature. Mash it in well to form crumbs. Big blobs of butter will melt away. Getting the topping right builds your confidence. Which of these problems have you run into before?

Your Cherry Cake Questions, Answered

Q: Can I make this gluten-free? A: Yes. Use a good gluten-free flour blend. Use it for both the cake and topping.

Q: Can I make it ahead? A: Absolutely. Prep the fruit and crumble the day before. Keep them separate in the fridge.

Q: No buttermilk? A: Add one tablespoon of lemon juice to regular milk. Let it sit for five minutes. Fun fact: This is called “clabbering” the milk!

Q: Can I halve the recipe? A: You can. Use an 8×8 inch baking dish. Just watch the baking time closely.

Q: Can I skip the pistachios? A: Of course. Use rolled oats or more flour instead. Which tip will you try first?

Bake, Share, and Enjoy

I hope this cake fills your kitchen with a sweet smell. I hope it gives you a happy memory. Baking is about sharing simple joys. I love seeing your creations.

Please show me your beautiful cakes. Share a photo with your family or friends. Have you tried this recipe? Tag us on Pinterest! I would be so delighted to see it. Happy cooking!

—Anna Whitmore.