If you’re anything like me, you love crumb cake mostly for the crumbs. The more crumbs, the better— and this breakfast cake is piled high with them! A touch of almond extract pairs wonderfully with the juicy cherries layered inside. And the vanilla glaze drizzle puts this cake over the top! Trust me, your morning guests will be begging for a second slice.
Ingredients
Crumb Topping
- ¾ cup (95g) all-purpose flour
- 0.33 cup (67g) light brown sugar
- ¼ cup (50g) granulated sugar
- 1 tsp ground cinnamon
- 6 tbsp butter, cold and cubed
Cake
- 1 egg
- ¼ cup (60g) butter, melted and cooled
- ½ cup (120ml) milk
- 2 tsp vanilla extract
- 1 tsp almond extract
- 1½ cups (190g) all-purpose flour
- ¾ cup (150g) granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 cup (225g) dark sweet cherries, pitted and chopped
- 1 tbsp cherry, raspberry, or strawberry preserves/jam
- ¼ cup (25g) slivered almonds
Glaze
- ¾ cup (90g) confectioners’ sugar, sifted
- 3 tsp milk
- ½ tsp vanilla extract
How to Make It
- Adjust the oven rack to the lower third position. Preheat the oven to 350°F. Spray an 8-in springform pan with non-stick spray. Set aside.
- MAKE THE CRUMB TOPPING: Combine the flour, brown sugar, granulated sugar, and cinnamon together in a medium bowl. Cut the butter into the mixture with a pastry blender or mix with hands until it resembles coarse crumbs. Set aside.
- MAKE THE CAKE: In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the egg and melted butter together on medium speed until combined. Do not do this by hand, you must use a mixer. Add the milk, vanilla, and almond extract and beat on medium speed until thoroughly mixed. Scrape down the sides of the bowl as needed. Set aside.
- Whisk the flour, sugar, baking powder, and salt together in a medium bowl until combined. With the mixer running on low, pour the dry ingredients into the wet ingredients. Mix until just combined. Pour into the prepared baking pan.
- Mix the chopped cherries and the jam together and spoon evenly over the batter. Top with the crumb topping, then the almonds. Gently press the topping into the batter.
- Bake for 40–50 minutes, or until a toothpick inserted in the center of the cake comes out free of cake crumbs. Allow to cool in the pan on a wire rack for at least 20 minutes before glazing.
- MAKE THE GLAZE: Stir the confectioners’ sugar, milk, and vanilla together. Remove the sides of the springform pan and drizzle the glaze over the cake. The cake will stay fresh, covered, at room temperature for 4 days.
