A tender, soft, and crumbly cake with a juicy berry filling. This cake is very easy to make and turns out incredibly delicious. The dough is made with sour cream, which makes it especially tender, soft, crumbly, and practically melt-in-your-mouth compared to a classic shortcrust dough made with butter alone. For the crumb topping, I recommend using powdered sugar rather than sugar — since there is no liquid in the crumb, any sugar that doesn't come into direct contact with the cherries may not fully dissolve, and some people might not enjoy the crunch. You can substitute the cherries with other berries of your choice, such as currants or blueberries. I used 20% sour cream and 82% butter, but any fat content will work just fine.
Ingredients:
- Dough:
- 200 g flour
- 100 g butter
- 80 g sugar
- 50 g sour cream
- 1 tsp baking powder
- Filling:
- 600 g cherries (frozen or fresh)
- 1 tbsp starch (I used cornstarch)
- Crumb topping:
- 50 g flour
- 50 g butter
- 20 g powdered sugar
- 2 tbsp nuts (I used almonds)
How to cook cherry crumb cake
Transfer the dough to a pan (mine is 26 cm in diameter), press it evenly across the bottom with your fingers, and form the sides. If you prefer, you can roll the dough out between two sheets of parchment paper and then transfer it to the pan. Refrigerate the dough-lined pan for 30–60 minutes, or longer if needed.
Prepare the crumb topping. Rub the softened butter and flour together with your fingertips until a coarse crumb forms.
If the cherries were frozen, thaw them completely and squeeze out the excess liquid. Arrange the cherries over the dough and sprinkle with the remaining starch.
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