Easy to make, moist and fluffy, this almond cherry crumb cake is absolutely amazing. With a crunchy, buttery crumble topping, homemade cherry topping and a super moist, almond cake this is the perfect afternoon tea treat or dessert.
In a medium bowl, combine the, flour, half the almonds and sugar. Grate in the butter. Use your fingers to mix and press it all together until well combined and clumping. Mix through the remaining almonds. Chill until required.
FOR THE CAKE BATTER
Sift together the flour, cornflour, baking powder, baking soda and salt and set aside.
In a large mixing bowl, using a hand mixer, beat together the butter and sugar until pale and creamy. Add the eggs, one at a time beating well between each. Mix through the lemon zest, juice and almond extract.
Fold in half of the flour mixture. Now fold through the sour cream, followed by the remaining flour mixture to make a thick batter. Make sure not to over-mix.
Tip the batter into your prepared baking tin then spread to the edges and level out the top.
Strain the cherry sauce to separate most of the syrup from the cherries, then set the syrup aside. Dollop the cherries over the batter at least 1cm in from the edges. Leave about a 1 inch circle in the centre of the batter bare as well.
Loosely scatter the crumble topping all over the top.
Bake for 45-50 minutes or until a skewer comes out of the centre clean. Cool in tin until it’s cool enough to handle and then transfer to a wire rack to cool completely.
Serve with the leftover cherry syrup.
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Notes
I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
All ovens vary - test for doneness 5-8 minutes before the recipe suggests. It's worth investing in an oven thermometer. They're very cheap and it can live in your oven indefinitely.
The cherry sauce can be made 3-4 days in advance. Store in the fridge.
The crumble topping can be made 1-2 days in advance. Store in the fridge.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.