Cherry crumble cake

Based on 6 ratings

“I baked this cake for a friend who just couldn’t stop eating it despite not being ‘hungry’. He ate the whole cake on his own, which I think shows how delicious this cherry crumble cake really is! Want to see your own recipe published on Kitchen Stories? Send it to community@kitchenstories.com!”

Difficulty

Easy 👌
25
min.
Preparation
50
min.
Baking
0
min.
Resting

Ingredients

Servings:-12+
350 g jarred pitted morello cherries (drained weight)
400 g flour
175 g sugar (divided)
2 packages vanilla sugar (divided)
¼ tsp salt
230 g butter
35 g vanilla custard powder
3 tbsp cherry jam
4 tbsp sliced almonds
lemon juice
butter for greasing
Metric
Imperial

Utensils

  • oven
  • plastic wrap
  • hand mixer with dough hooks
  • large bowl
  • saucepan
  • sieve
  • bowl
  • whisk
  • springform pan

Nutrition per serving

Cal
298
Protein
3 g
Fat
18 g
Carb
31 g
  • Step 1/4

    Preheat oven to 180°C/350°F. Add flour, sugar, half of the vanilla sugar, salt, and butter to a bowl and knead into a smooth dough. Wrap in plastic wrap and refrigerate until the cherry filling is done.
    • 400 g flour
    • 150 g sugar
    • 1 package vanilla sugar
    • ¼ tsp salt
    • 230 g butter
    • oven
    • plastic wrap
    • hand mixer with dough hooks
    • large bowl

    Preheat oven to 180°C/350°F. Add flour, sugar, half of the vanilla sugar, salt, and butter to a bowl and knead into a smooth dough. Wrap in plastic wrap and refrigerate until the cherry filling is done.

  • Step 2/4

    • 350 g jarred pitted morello cherries
    • 35 g vanilla custard powder
    • 25 g sugar
    • 3 tbsp cherry jam
    • 1 package vanilla sugar
    • lemon juice
    • saucepan
    • sieve
    • bowl
    • whisk

    Drain the jarred cherries and reserve the liquid. Add a little of the cherry liquid to a bowl, then the vanilla custard powder and the remaining sugar. Whisk until smooth and cook in a saucepan according to the custard powder package instructions or until thick. Fold in the cherry jam, remaining vanilla sugar and drained cherries. Season with lemon juice to taste.

  • Step 3/4

    Grease a springform pan with butter, then add two thirds of the crumble dough, and press down to flatten into the base, pressing upwards aroud the edges to create a crust that reaches halfway up the side of the pan. Pour in the cherry filling and cover with remaining crumble dough. Sprinkle sliced almonds on top.
    • 4 tbso sliced almonds
    • springform pan

    Grease a springform pan with butter, then add two thirds of the crumble dough, and press down to flatten into the base, pressing upwards aroud the edges to create a crust that reaches halfway up the side of the pan. Pour in the cherry filling and cover with remaining crumble dough. Sprinkle sliced almonds on top.

  • Step 4/4

    • oven

    Bake at 180°C/350°F for approx. 45 – 50 min. or until the crumbles on top are golden brown. Remove from the oven and let cook down before serving. Enjoy!