Sour Cherry Crumb Cakes

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.