If you need a quick cake with seasonal fruits, try this Honey Cherry Crumble Cake! It is a three layer cake made in one go and baked all together. It is also moist, crunchy and very flavourful!
I love cherries and also love making desserts with them. This is my first cherry dessert this year and I am not disappointed. It turned out great! That is not surprising because the recipe is adapted from Sally’s Baking Addiction cookbook.
It is a very quick but still special cake. It is made of three layers: batter, cherries and crumbs. All the layers are prepared before the baking and baked together in a spring form pan. You don’t even need to wait the cake cool too much if you are in a rush to serve it! Of course, you can also refrigerate it and serve on the next day. It looks quite pretty with its layers so it is suitable for different occasions.
What is special about this recipe
- It contains cherries, which create a wonderful taste and moisture. In fact they can be substituted by any other favourite fruit.
- It contains honey and brown sugar for excellent flavour and great texture
- It is made with three types of flour: all purpose flour, coconut flour and whole grain spelt flour. By mixing flours I wanted to create a nice flavour and make the cake a bit healthier.
- The crumb layer almost tastes like cookies. The moisture of the cherries makes it even more delicious.
As usual, I would be very happy receive your feedback. I would also love to find out what is your favourite cherry dessert. Let me know in the comments!
Do you need more fruity inspiration? You might like the following recipes too:
Honey Cherry Crumble Cake
- 7 inch/ 18 cm spring form pan
For the Cherry Layer:
- 7 oz cherries, pitted and halved (250 g)
- 1 tbs honey, (20 g)
For the Crumb Layer:
- ½ cup spelt flour, (60 g)
- 3 tbs coconut flour, (20 g)
- ¼ cup butter, cold (60 g)
- ½ cup brown sugar, (100 g)
- 1 tbs honey, (20 g)
For the Cake Layer:
- 1 cup all purpose flour, (120 g)
- ⅔ cup spelt flour, (80 g)
- ¾ cup brown sugar, (150 g)
- ½ cup milk, (120 ml)
- 1 egg
- ¼ cup butter, melted (60 g)
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- In a bow mix cherries and hone. Set aside.
- Cut the butter into small cubes.
- Combine all ingredients in a bowl and work them with a potato masher or just your hands, until the mixture resembles crumbs. Set aside.
- Line a 7-8 inch (18-20 cspring form pan with a circle of baking paper. Grease well the inside of the pan and the paper.
- In a medium bowl combine all purpose flour, spelt flour, sugar and baking powder. Stir to blend and set aside.
- In a large mixing bowl combine butter (slightly cooleand egg. Using an electric mixer beat them at medium speed for 1-2 minutes or until slightly foamy. Add milk, vanilla and almond extract and beat shortly, until combined. With the mixer at low speed gradually add the dry ingredients. Mix until just absorbed.
- Transfer the batter into the prepared pan. Evenly distribute the cherries on top. Cover with the crumb layer.
- Bake for 40-50 minutes or until the top is light brown and a toothpick inserted in the centre comes out clean.
- Let cool for at least 30 minutes before serving. Keep leftovers in the fridge.