Saturday, August 8, 2009

Cherry Crumb Cake

Today I made a cherry crumb cakes using Martha Stewart's recipe. It was fantastic!! I had a bunch of extra fresh cherries that I wanted to use and this was the perfect recipe. My boyfriend has been away volunteering at an antique car show in Ohio..I think he's going to love this when he returns home tomorrow! Here's the recipe--- it was great to be able to bake and take pictures during the day..I think they turned out much better than previous ones.


  • 2 ounces (4 tablespoons) unsalted butter, melted, plus more for dish
  • 3/4 cup all-purpose flour, plus more for dish
  • 1/4 cup granulated sugar
  • 1/4 cup packed light-brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 ounces (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/4 cup buttermilk
  • 2 1/2 cups (1 pound) fresh cherries, pitted, or frozen dark sweet cherries


  1. Preheat oven to 350 degrees. Butter a 9-inch square baking dish, and dust with flour, tapping out excess.
  2. Make the topping: Stir together butter, flour, sugars, salt, and cinnamon.
  3. Make the cakes: Whisk together flour, baking powder, and salt in a bowl. With a mixer, cream butter and granulated sugar in another bowl until pale and fluffy. Beat in eggs and vanilla. Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour mixture. Beat until just combined. Pour into prepared dish, and smooth with an offset spatula. Dot top with cherries, and sprinkle with crumb topping.
  4. Bake until golden and a tester inserted into center comes out clean, about 1 hour. Let cool before cutting into individual cakes.


  1. Noelle, this is mouth watering!! I can't wait to try it myself when my oven is working.

  2. Hey Noelle, I tag you for having a GREAT blog. Please visit mine, complete the TAG and Tag other great bloggers you know.