Sour Cherry Crumb Cake #SundaySupper

Sour Cherry Crumb Cake

I don’t know how to swim. Mom enrolled me in lessons when I was little, but it didn’t go well. I didn’t like being wet or going underwater, and I’m pretty sure I almost drowned when my instructor thought I could float.

The high point of the lessons was our trip to Taco Bell at the end. I haven’t eaten there in years, but stopping with Mom after being tortured was pretty cool. Needless to say the lessons didn’t last long (even with the fast food incentive) and I can’t so much as tread water.

Sour Cherry Crumb Cake

It’s not really an issue for me. I’m not a fan of the water. Don’t get me wrong, it’s beautiful. I love driving past lakes and looking at photos, but I don’t want to go on a boat and I certainly don’t want to go in the water. I’m a scaredy cat when it comes to those things!

So, I don’t know a lot about pool parties, although I have been to a few when I was little that my aunt had at her house. She has an awesome pool! I remember sticking close to Mom, particularly after a family member threatened to throw me in the pool, trying to be funny. I didn’t find it funny.

Sour Cherry Coffee Cake

But if you’re throwing a pool party, or any kind of party, you’ll want to serve this Sour Cherry Crumb Cake. I mean, every party needs dessert, right?

This will be gone in no time at your party. The tender vanilla cake is complemented by juicy, fresh sour cherries, and the crumb topping. Oh, the crumb topping. It adds a bit of texture and spice. Together, those three components make this cake completely irresistible.

Sour Cherry Crumb Cake

Sour Cherry Crumb Cake #SundaySupper

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 8-10 servings



4 tablespoons unsalted butter, melted

¾ cup all-purpose flour

½ cup granulated sugar

¼ teaspoon kosher salt

1 teaspoon ground cinnamon


1 ½ cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon kosher salt

1 stick unsalted butter, room temperature

¾ cup granulated sugar

2 large eggs

2 teaspoons vanilla bean paste

¼ cup milk (I used almond, use what you love)

2 ½ heaping cups fresh sour cherries, pitted


Preheat oven to 350 degrees. Butter and flour an 8 or 9 inch round baking pan.

Make the topping. Stir together butter, flour, sugar, salt, and cinnamon until well combined.

Make the cake. Stir together flour, baking powder, and salt in a medium bowl. In a large bowl, cream butter and sugar until light and fluffy. I did this by hand, but a hand or stand mixer would work. Beat in eggs and vanilla bean paste.

Alternately add flour mixture and milk, beginning and ending with flour. Mix until just combined. Pour into the prepared pan. Top with cherries and then crumb topping.

Bake 50-60 minutes, until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs. Cake may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to three months. Thaw in the microwave about 1 minute.


Recipe adapted from Martha Stewart

Don’t forget to check out the other Sunday Supper dishes!

Refreshing Beverages and Cocktails:

Appealing Appetizers and Snacks:

Super Sides and Salads:

Tempting Desserts and Sweets:

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  1. I could eat the whole cake. Now, it could take me a few days but I’d finish off every last crumb eventually.

  2. So beautiful!! I want to have dessert at your house? You mind?

  3. I’m not a huge fan of water or swimming either..but I’ll happily stand next to the pool and eat this cake!

  4. Looks like a great cake to serve at one of my many meetings. Thank you for sharing it!

  5. Oh, boy! A cake with fruit and a crumb topping ranks up there with my favorite kind of dessert! Yours is gorgeous!!! xo

  6. I LOVE this cake! It looks so inviting. I’m a huge cherry fan!

  7. I love anything with sour cherries!

  8. Your cake looks gorgeous, Laura. I was actually hoping you’d have another cherry recipe today, and was thrilled to see that you did! There’s no such thing as “too many cherries” at this time of year.

  9. This wins as my favorite recipe this week…YUMMMMMMOOOOOOO

  10. Yum – that cake looks good!

    I think you should try swimming lessons again. But maybe ease into it with something like water aerobics. That way, you get used to being in the water a lot, but aren’t putting pressure on yourself to swim until you’re ready. You’ll get out of the house, meet some new people, and become more water-friendly! I’m not a water-friendly person, either, but I think it’s a valuable life skill to have, just in case you ever needed it.

  11. Great looking cake, and anything made with cherries is delicious. Can’t wait to try it!

  12. That cake is making my stomach growl! Looks perfect for a summer party.

  13. I’m not very good in the water, either. I had surgery on my ears when I was a kid (plus tubes before the surgery) so I wasn’t allowed to stick my head underwater. I developed a weird phobia of putting my head underwater even though it’s technically no longer an issue. So I keep to the shallow end 🙂

    • I’m sorry you had so much trouble with your ears. There was talk of tubes for me because I had so many ear infections, but I outgrew them just in time. I don’t like putting my head underwater either. We can hang together in the shallow end with a cocktail 🙂

  14. Wow, great looking cake! Love its texture. Perfect for a pool (or any!) party. 🙂

  15. That looks deeeeelish!!

  16. Debbie Eccard says:

    I’m so sorry that someone threatened to throw you in my pool….was it Scott? I’ll punish him if it was! LOL! I love anything cherries and this looks awesome! I would love some…

  17. This cake looks perfect for anytime. You can never go wrong with cherries!


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