Cooking with Manuela: Cherry Crumble Cake

Before the season is officially over, let’s celebrate the last few days of summer with this light and fluffy cake exploding with sunshine-sweet cherries 

Happy Labor Day weekend everybody! Let’s take advantage of these last few days of summer, and the last few cherries of the season, and bake this soft and delicate cake, exploding with sunshine-sweet cherries and topped with a buttery crumble. What do you say?!?

There’s nothing fancy about this dessert and, as you will see, it’s quite easy to whip up. I’m sure you are going to love it as much as I do. It’s great any time of day for breakfast, snack or dessert. 

Here are a few suggestions when baking this cake.

I’ve used the least amount of sugar in this recipe to let the sweetness of the cherries take over. So please don’t skimp on sugar on this… if you’d like you can actually add a little extra sugar in either the batter or the crumble. Or add a few more cherries. I’ve used a cup of pitted and halved cherries, but you’re welcome to add as many as you’d like (I’d say, up to two cups).  

Here is a video recipe for you!

Have an amazing weekend!


YIELD:  9×9 inch  cake, cut into 16 small or 9 large portions

For the cake:

  • 2 eggs 
  • 1/2 cup (100 gr) sugar
  • 1 cup (235 ml) milk (I used whole milk)
  • 1/2 cup (120 ml) vegetable oil
  • 1 lemon, finely grated zest
  • 2 cups (250 gr) all-purpose flour
  • 1/2 tablespoon baking powder
  • pinch sea  salt
  • 1 cup * (120 gr) pitted and halved cherries  

 *you can use 1 to 2 cups

For the crumble:

  • 1/2 cup (60 gr) all-purpose flour
  • 1/4 cup (40 gr) corn meal
  • 1/4 cup (50 gr)  sugar
  • 2 oz (65 gr) unsalted butter, cold cut in cubes


TIME: about 1 hour

    Preheat the oven to 375°F (190°C).

Line 9×9 inch pan with parchment paper (or spray or grease with butter/flour).

Start with the crumble:

In a bowl add the flour, corn meal and sugar, and mix to combine. Add the butter cut in small cubes. With a fork, round tip of a knife or your fingers, break the butter into small pieces and mix with the flour until you get a crumbly mixture. Place in the refrigerator.

Prepare the cherries by cutting in half and removing the pit, if you haven’t done so already. 

For the cake: In a large bowl, add the eggs and sugar and whisk well until light and foamy. Use a mixer if you have it. 

Add the milk and oil, and mix some more.

Add the grated lemon zest and mix. 

Add the flour, baking powder and salt and mix just until smooth. Pour the batter into the prepared pan. Top with the cherries. 

Pinch the crumble dough between your fingers and sprinkle on top of the cake.

Bake in the preheated oven at 375°F (190°C) for about 45 minutes until set and lightly golden on top and edges.

Sprinkle with powdered sugar if you’d like. Cut into 16 (or 9) squares and enjoy.


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