Ingredients
Scale
- Topping
- 4 tablespoons unsalted butter, melted
- ¾ cup all-purpose flour
- ½ cup granulated sugar
- ¼ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- Cake
- 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
Instructions
- 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.
Notes
Recipe adapted from Martha Stewart
- Prep Time: 20 minutes
- Cook Time: 1 hour