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.
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.
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.Print
- 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
- Prep Time: 20 minutes
- Cook Time: 1 hour
Don’t forget to check out the other Sunday Supper dishes!
Refreshing Beverages and Cocktails:
- Beermosas by eating in instead
- Cantaloupe Margaritas by Palatable Pastime
- Ginger Peach Sangria with Plums by Whole Food | Real Families
- Lime and Ginger Cordial by Jane’s Adventures in Dinner
- Lime in the Coconut Caipirinha by Cosmopolitan Cornbread
- Limeade Splash by Our Good Life
- Mojito Slush by Life Tastes Good
- Pear and Cranberry Orange Cocktail by Hezzi-D’s Books and Cooks
- Spiked Blackberry Lemonade by Serena Bakes Simply From Scratch
Appealing Appetizers and Snacks:
- Chip and Dip Sunflowers by Cindy’s Recipes and Writings
- Coconut Key Lime Cheesecake Dip by The Crumby Cupcake
- Eggplant, Spinach and White Bean Dip with Homemade Cheddar Crackers by Caroline’s Cooking
- Grilled Spicy Shrimp with Pineapple Aioli by A Gouda Life
- Low-Carb Turkey Club Bites by Momma’s Meals
- Roasted Jalapeno Hummus by Bobbi’s Kozy Kitchen
- Spicy Cheesy Corn Dip by Brunch with Joy
- Tropical Fruit with Moscato Glaze Quesadilla by Seduction in the Kitchen
- Zesty Tex-Mex Shrimp Cocktail by The Weekend Gourmet
Super Sides and Salads:
- BLT Pasta Salad by A Day in the Life on a Farm
- Mexican Three Bean Salad by Tasting Page
- Olive Tomato Salad by Magnolia Days
- Superfood Crunch Salad by Food Done Light
Tempting Desserts and Sweets:
- 5 Fantastic Fruit Pops by Sunday Supper Movement
- Butter Pecan M&M’s Magic Bars by Cupcakes & Kale Chips
- Pink Lemonade Cupcakes by Sew You Think You Can Cook
- Oatmeal Toffee Cookies by That Skinny Chick Can Bake
- Sour Cherry Crumb Cake by Pies and Plots
- Swim Ring Cakes by The Freshman Cook
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