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5 from 1 vote

Cherry Cardamom Crumble Cake

Cherry Cardamom Crumble Cake is a moist and buttery coffee cake scattered with sweet, dark juicy cherries and piled high with cardamom scented buttery crumble, baked to perfection!
Prep Time10 mins
Cook Time45 mins
Course: Brunch, Cake, Dessert
Cuisine: American
Keyword: cherry cardamom crumble cake, cherry crumble cake, crumble cake recipe
Servings: 8 slices
Author: Arpita@Gastronomic Bong

Equipment

  • 8 inch loose bottom cake tin or spring form cake tin
  • Electric Hand whisk or stand mixer
  • Large bowl

Ingredients

Cardamom Crumble Topping

  • 100 grams All purpose flour / Maida
  • 65 gms Golden caster sugar/ white caster sugar
  • 85 grams Butter (cold)
  • 1/2 tsp Cardamom Powder (freshly ground)

Cherry Cake Batter

  • 180 gms All purpose flour / Maida
  • 1 tsp Baking Powder
  • 1/4 tsp Baking soda
  • pinch of Salt
  • 110 gms Unsalted butter (softened at room temperature)
  • 135 gms Golden caster sugar/ white caster sugar
  • 2 large Eggs free range
  • 1 tsp Vanilla extract
  • 1/2 cup Sour cream
  • 400-450 gms Cherries (washed and pitted)

Instructions

  • Preheat oven to 350° F or 180° C.and line 8 inch loose bottomed or spring form cake tin with parchment paper and brush or spray with butter or oil.

Cardamom Crumble Topping

  • In a large bowl add the flour, sugar and freshly ground cardamom powder and whisk it together.
  • Then add grater or chopped cold butter and combine together with your hands, until the mixture resembles crumbs. Cover the bowl with a cling film and refrigerate.

To make Cherry cardamom crumble cake:

  • In a bowl sift together the all purpose flour/ maida, baking powder, baking soda and salt. keep it aside.
  • In a large mixing bowl or stand mixer place the butter and sugar.
  • Now using an electric mixer or standing mixer beat them at medium speed for 2 minutes or until it is fluffy and pale.
  • Add eggs one at a time and beat shortly, until combined.
  • Add vanilla extract and give a good mix.
  • Add half the dry ingredients. With a spatula, mix until just combined.
  • Then add the sour cream and the rest of the flour.
  • With a spatula fold in all the ingredients gently. Do not over mix. The batter should be slightly thick.
  • Next transfer the batter into the prepared pan.
  • Distribute the cherries evenly on top.
  • Cover the top with the prepared crumble layer.
  • Bake in the preheated oven for 40-50 minutes or until the top is light brown and a toothpick inserted in the centre comes out clean.
  • Let the cherry cardamom crumble cake cool before serving. Enjoy it with tea or coffee.