Cherry Crunch Cake: A Delightful Summer Dessert

The vibrant flavor of cherries combined with a buttery, crunchy topping – that’s the magic of cherry crunch cake. This recipe is perfect for summer gatherings, potlucks, or simply a delightful treat for yourself. It’s surprisingly easy to make, and the combination of sweet cherries and a crumbly topping is absolutely irresistible. This guide will walk you through creating the perfect Cherry Crunch Cake, with detailed steps and plenty of tips to ensure baking success.

Why This Cherry Crunch Cake Recipe Works

• Simple Ingredients: Most of the ingredients are pantry staples.
• Easy to Make: The recipe is straightforward, even for beginner bakers.
• Delicious Flavor: The sweet cherries and buttery crunch create a harmonious blend of flavors and textures.
• Versatile: You can use fresh, frozen, or canned cherries.
• Crowd-Pleaser: Everyone loves this dessert!

Ingredients You’ll Need

For the Cherry Filling:

• 4 cups fresh or frozen pitted cherries (or two 15-ounce cans pitted cherries, drained)
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/4 teaspoon almond extract (optional, but highly recommended)

For the Cake Base:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk

For the Crunchy Topping:

• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup rolled oats
• 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
• 1/4 cup chopped pecans or walnuts (optional)

Equipment Needed

• 9×13 inch baking pan
• Mixing bowls
• Electric mixer (handheld or stand mixer)
• Measuring cups and spoons
• Rubber spatula
• Whisk
• Pastry blender or fork (for the topping)

Step-by-Step Instructions

Step 1: Prepare the Cherry Filling

1. Combine Ingredients: In a medium saucepan, combine the cherries, granulated sugar, cornstarch, and lemon juice. If using canned cherries, make sure they are well-drained. The cornstarch will help to thicken the cherry filling as it bakes.
2. Cook the Filling: Cook over medium heat, stirring constantly, until the mixture thickens and the cherries soften, about 5-7 minutes. The filling should be glossy and slightly translucent.
3. Add Almond Extract (Optional): Stir in the almond extract, if using. Almond extract complements the cherry flavor beautifully.
4. Set Aside: Remove the saucepan from the heat and set the cherry filling aside to cool slightly while you prepare the cake base.

Step 2: Make the Cake Base

1. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is crucial for a tender cake. Beat the mixture for at least 3-5 minutes until it’s noticeably lighter in color and texture.
2. Add Eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, stir in the vanilla extract.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking ensures that the baking powder and salt are evenly distributed throughout the flour.
4. Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix the batter, as this can result in a tough cake. Overmixing develops the gluten in the flour, leading to a denser texture.

Step 3: Prepare the Crunchy Topping

1. Combine Dry Ingredients: In a medium bowl, combine the flour, brown sugar, and rolled oats. The brown sugar adds a lovely caramel flavor to the topping. Rolled oats provide a nice chewiness.
2. Cut in the Butter: Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. The butter should be cold for the best results; this prevents it from melting and creating a greasy topping. If you don’t have a pastry blender, you can use two knives to cut the butter into the flour mixture.
3. Add Nuts (Optional): Stir in the chopped pecans or walnuts, if using. Nuts add extra flavor and texture to the topping.

Step 4: Assemble and Bake the Cake

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Grease the Pan: Grease and flour a 9×13 inch baking pan. This will prevent the cake from sticking to the pan. You can also use baking spray with flour.
3. Pour Batter into Pan: Pour the cake batter into the prepared pan and spread it evenly.
4. Spread Cherry Filling: Spoon the cherry filling evenly over the cake batter. Try to distribute the cherries as evenly as possible.
5. Sprinkle Topping: Sprinkle the crunchy topping evenly over the cherry filling. Make sure the entire surface is covered with the topping for maximum crunchiness.
6. Bake: Bake for 30-40 minutes, or until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean. The baking time may vary depending on your oven. Start checking for doneness around 30 minutes.
7. Cool: Let the cake cool in the pan for at least 15-20 minutes before serving. This allows the cake to set slightly and makes it easier to cut.

Tips for the Perfect Cherry Crunch Cake

• Use High-Quality Cherries: The flavor of the cherries is crucial to the success of the cake. If using fresh cherries, choose ripe, sweet cherries. If using canned cherries, opt for a good-quality brand.
• Don’t Overmix the Batter: Overmixing can lead to a tough cake. Mix until just combined.
• Use Cold Butter for the Topping: Cold butter is essential for creating a crumbly topping.
• Adjust Sugar to Taste: If your cherries are very tart, you may want to add a little more sugar to the filling.
• Add a Glaze (Optional): For extra sweetness, drizzle a simple powdered sugar glaze over the cooled cake. To make the glaze, whisk together 1 cup of powdered sugar with 2-3 tablespoons of milk until smooth.
• Serve Warm or Cold: This cake is delicious served warm or cold.

Variations

• Different Fruits: You can substitute other fruits for the cherries, such as blueberries, peaches, or apples. Adjust the sugar accordingly, depending on the sweetness of the fruit.
• Different Extracts: Try using different extracts in the filling, such as vanilla extract, or cherry extract.
• Add Spices: Add a pinch of cinnamon or nutmeg to the topping for extra warmth.
• Chocolate Chips: Add chocolate chips to the batter or the topping for a chocolatey twist.
• Gluten-Free: Use a gluten-free all-purpose flour blend to make this cake gluten-free. Be sure to use a blend that contains xanthan gum.
• Vegan: Substitute the butter with vegan butter, the eggs with applesauce or flax eggs, and the milk with plant-based milk.

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream or whipped cream.
• Serve with a dusting of powdered sugar.
• Serve with a cup of coffee or tea.
• Take it to a potluck or picnic.

Storage Instructions

• Store leftover cherry crunch cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
• You can also freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw overnight in the refrigerator.

Cherry Crunch Cake Recipe

Here’s the complete recipe for Cherry Crunch Cake:

Cherry Filling:

• 4 cups fresh or frozen pitted cherries (or two 15-ounce cans pitted cherries, drained)
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/4 teaspoon almond extract (optional)

Cake Base:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk

Crunchy Topping:

• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup rolled oats
• 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
• 1/4 cup chopped pecans or walnuts (optional)

Instructions:

1. Prepare Cherry Filling: In a medium saucepan, combine the cherries, granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and the cherries soften, about 5-7 minutes. Stir in the almond extract (if using). Set aside to cool slightly.
2. Make Cake Base: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
3. Prepare Crunchy Topping: In a medium bowl, combine the flour, brown sugar, and rolled oats. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in the chopped nuts (if using).
4. Assemble and Bake: Pour the cake batter into the prepared pan and spread it evenly. Spoon the cherry filling evenly over the cake batter. Sprinkle the crunchy topping evenly over the cherry filling. Bake for 30-40 minutes, or until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean.
5. Cool: Let the cake cool in the pan for at least 15-20 minutes before serving.

Nutrition Information (Approximate per serving)

The nutrition information below is an estimate and will vary depending on the specific ingredients used.

• Calories: 400-450
• Fat: 20-25g
• Saturated Fat: 12-15g
• Cholesterol: 75-100mg
• Sodium: 200-250mg
• Carbohydrates: 50-60g
• Sugar: 30-35g
• Protein: 4-5g

Conclusion

This Cherry Crunch Cake is a delightful dessert that’s perfect for any occasion. With its sweet cherry filling and buttery, crunchy topping, it’s sure to be a hit with everyone who tries it. So, gather your ingredients, follow these steps, and bake up a delicious Cherry Crunch Cake today! Enjoy!