My easy cherry crumb cake recipe includes a deliciously buttery and crumbly streusel-like topping on a moist yellow cake bursting with cherries.
You know one of the many things I find interesting is what someone considers to be a treat for themselves. My son loves grabbing a milkshake or a smoothie while out. My daughter is a cantaloupe fanatic (that is putting it mildly), my husband loves fresh cherries, and me? I love a good crumb cake – although I am able to love many desserts at once because I just have such a big heart~winks~.
My favorite crumb cakes are the bakery type with a THICK layer of crumbs. I mean, if you are going to have a piece of cake, why not make it an amazing piece of cake? This recipe hits all the right notes. A nice thick layer of crumbs, bursts of flavorful cherries, and a buttery, not too sweet cake. I know you think it’s going to be overly sweet with that thick layer of crumbs but it really isn’t. In fact, it’s much less sweet than a traditional cake with icing on top. But the beauty of this is that it is also dense and filling, perfect served alongside a cup of coffee or a glass of iced tea, like the one I have pictured.
Fortunately, this cherry crumb cake is very easy to prepare. First, we need to make the cake batter using a cake mix and a jar of maraschino cherries. Told ya it’s just bursting with cherry flavor! Then we add the streusel topping, which includes a combination of flour, butter, brown sugar, and cinnamon. Then pop it in the oven and it will be ready to serve in about 45 minutes.
If you’re in a crumb cake mood, I definitely approve 😉. You may also want to check out these crumb cake recipes: banana crumb cake, pumpkin crumb cake, and apple crumble cake. Okay, my stomach is rumbling just thinking about these delicious cakes, so let’s get baking!
- Cake mix: yellow cake, butter golden, or white cake.
- Vanilla extract
- Unsalted butter
- Maraschino cherries
- All-purpose flour
- Brown sugar
- Ground cinnamon
How to Make Cherry Crumb Cake
Preheat the oven to 350 degrees. Lightly coat a 9×13-inch baking dish with cooking spray and set aside.
Place the cake mix, milk, eggs, vanilla, and melted butter in a large bowl. Beat with an electric mixer at medium speed until blended and smooth, scraping down the side of the bowl if needed (about 2 minutes).
Fold chopped cherries in by hand, then pour the cake batter into the prepared pan.
In a separate medium bowl, combine the butter, flour, brown sugar, and cinnamon and cut together using a long-tined fork or pastry cutter until well mixed and crumbly.
Sprinkle the crumb mixture over the top of the cake batter.
Bake until a toothpick inserted in the center comes out clean (about 45 minutes). Allow to cool slightly and then sprinkle the top with confectioners’ sugar or powdered sugar, if desired.
Enjoy your cherry coffee cake… I know I will!
Store leftover cake in an airtight container at room temperature for up to 4 days. You can also freeze leftovers for up to 3 months. Thaw at room temperature before serving.
- If you like, add 1/2 cup of chopped nuts to your crumb topping for added flavor and texture. Chopped walnuts and pecans are most popular, but you could also use pistachios, hazelnuts, or almonds.
- If you use almonds, substitute the vanilla extract for almond extract to enhance the flavor and make a delicious almond cherry crumb cake. You can also use almond milk instead of whole milk.
- Another way to add extra flavor to your is to add 2 teaspoons of lemon zest or 1/4 teaspoon of ground nutmeg to the crumble topping.
- I find maraschino cherries easy to use, but if you like, you can substitute for about a pound of fresh cherries (pitted and chopped) or frozen cherries. For frozen cherries, you’ll need to thaw them before chopping. I’d also recommend tossing the cherries in about a tablespoon of flour before adding them to the batter, to ensure they don’t sink to the bottom of the cake. I skip this step with my cherries as I don’t have this problem.
You may also like these recipes bursting with cherries:
Cherry Cream Cheese Pie From Grandmama’s Kitchen
Easy Crescent Cherry Cream Cheese Cobbler
- 1 box yellow, butter golden, or white cake mix
- ¾ cup whole milk
- 3 large eggs
- 2 teaspoons vanilla extract
- ½ cup butter, melted and cooled slightly 1 stick
- 1 10-ounce jar maraschino cherries, drained, rinsed, and chopped
- 1 cup butter at room temperature 2 sticks
- 3 cups all-purpose flour
- 1 cup packed light brown sugar
- 1 tablespoon ground cinnamon
- Preheat the oven to 350 degrees. Lightly coat a 9x13-inch baking dish with cooking spray and set aside.
- Place the cake mix, milk, eggs, vanilla, and melted butter in a large bowl. Beat with an electric mixer at medium speed until blended and smooth, scraping down the side of the bowl if needed (about 2 minutes). Fold chopped cherries in by hand, then pour the cake batter into the prepared pan.1 box yellow, butter golden, or white cake mix, ¾ cup whole milk, 3 large eggs, 2 teaspoons vanilla extract, ½ cup butter, melted and cooled slightly, 1 10-ounce jar maraschino cherries, drained, rinsed, and chopped
- In a separate medium bowl, combine the butter, flour, brown sugar, and cinnamon and cut together using a long-tined fork or pastry cutter until well mixed and crumbly. Sprinkle the crumb mixture over the top of the cake batter.1 cup butter at room temperature, 3 cups all-purpose flour, 1 cup packed light brown sugar, 1 tablespoon ground cinnamon
- Bake until a toothpick inserted in the center comes out clean (about 45 minutes). Allow to cool slightly and then sprinkle the top with confectioners' sugar, if desired.
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“There are people who have money and then there are people who are rich.”
This cake looks amazing! I may need to make this for out little snow this weekend. Favorite treat would be that there is a local coffee shop in our little town and they make the absolute best Iced Chai Tea Latte. I don’t get there very often but am always happy when I can.
My treat would always be ice cream-cone or sundae.
hmmmm….favorite treat to get is a flavored iced coffee at Starbucks or Caribou. When I’m on vacation I need to have ice cream or a piece of pie. 🙂
I’ve heard of Caribou places but never seen one. I used to love me some Starbucks but as I tell my teenager, Mama doesn’t drink Starbucks so you can ;). When we visit family in Georgia, though, I take my niece to Starbucks several times while there because she loves it so much. I usually get a venti skinny caramel latte with an extra shot of expresso 😉
My treat, while out and about is a delicious Mocha Java Chiller from Sonic. I love it! I only get it occasionally, so that I won’t get “burned out” on it! 😀
My treat is usually a cappuccino from caribou coffee it’s not very often so it stays special I may adapt this recipe using candied cherries do you think that would work? If you’re ever in Iowa during fair time I could show you around maybe even arrange for you to judge some of the contests I sponsor
I think candied cherries would be a brilliant substitution! You know, Iowa is actually one state I have never been to! I’ll holler if it pops up on my schedule but my goal right now is to not travel anymore, with a few exceptions. I will be in Missouri to do some shows at the end of August, though. I’m just a terrible homebody 🙂 HOWEVER the one bit “if” is that I don’t know what God has planned for me so I’m ready to give up my plans to pursue His at any moment!
I don’t travel either I like my own bed and my own belongings. I did win a trip to Disney from work once and took my friend the company put us up in the Grand Floridian and that was something I could never afford on my own so that was my one travel trip.
We got to stay at the Grand Floridian once! It is such a stunningly beautiful hotel. We were there as part of a food blogger conference so Disney gave us a package deal with lots of discounts since they knew we’d be blogging about our stay. We decided to add on one night (the hotel and tickets were included with conference) and when Ricky called he found out one night at the hotel was more than our entire conference package! We ended up going to a value hotel for that extra night – but I’m so glad we had the experience 🙂 Once, lol.
Could this be done with other fruit (i.e., blueberries or strawberries)? Maybe tossed in a little flour to help control the moisture?
I can’t do it often, but I LOVE to swing by and get an ice cream cone on occasion. Soft serve is the best!!
Oh yes, Where is your favorite place to get it from? I love Chick Fil A’s ice cream.
Oh my! Why can’t this be low carb?? Yummy!! Is it ok to refer someone to your site? She needs to read your bag to dishes post. She’s on a fb group. Have wonderful weekend!
I would consider it a great favor if you would refer someone to Southern Plate, thank you! And AGREED! I had two bites of this cake, two, exactly, lol. Have you tried the low carb Zucchini fries yet? I can’t stop eating them!