This is one of our favorite sour cherry recipes. It’s the best way to turn your summer cherry harvest into a delicious treat.
By Martha Stewart Updated on May 2, 2024
Servings: 9 squares
Ingredients
For the Topping
- 2 ounces (4 tablespoons) unsalted butter, melted, plus more for dish
- ¾ cup all-purpose flour, plus more for dish
- ¼ cup granulated sugar
- ¼ cup packed light-brown sugar
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
For the Cakes
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 ounces (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ¼ cup buttermilk
- 2 ½ cups (1 pound) fresh sour cherries, pitted, or frozen dark sweet cherries
Directions
- Preheat oven, prep baking dish, and make topping:
Preheat oven to 350°F. Butter a 9-inch square baking dish, and dust with flour, tapping out excess. In a bowl, stir together butter, flour, sugars, salt, and cinnamon. Set aside. - Mix dry ingredients:
In another bowl, whisk together flour, baking powder, and salt. - Mix butter and sugar:
With a mixer, cream butter and granulated sugar in another bowl until pale and fluffy. - Add eggs and vanilla:
Beat in eggs and vanilla. - Add flour mixture and buttermilk:
Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour mixture. - Transfer batter to dish:
Beat until just combined. Pour into prepared dish, and smooth with an offset spatula. - Add cherries and crumb topping
Dot top with cherries, and sprinkle with crumb topping. - Bake and serve:
Bake until golden and a tester inserted into center comes out clean, about 1 hour. Let cool before cutting.
How to Store Sour Cherry Crumb Cakes
Store leftover cakes in an airtight container at room temperature for 3 days.