Sour Cherry and Mahleb Crumb Cake #CakeSliceBakers

Delicious seasonal cherries surrounded by a tender cake and topped with a crunchy crumble.  This was one of my favorite desserts I served up last month.

This was my selection for Cake Slice Bakers this month......

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The New Way To Cake by Benjamina Ebuehi. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. 

There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes! 

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. 

If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details. The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

It is a new year and a new book - The New Way To Cake - and our choices for September 2020 were ~

Date & Rooibos Loaf

• All That's Left Are The Crumbs
• Making Miracles
• Karen's Kitchen Stories

Plum & Black Peppercorn Cake

• Camille Cooks
• A Little Bit of All Right

Sour Cherry & Mahleb Crumble Cake

• A Day in the Life on the Farm

This cake was soooooo good.  I can't wait to make it again.   I did make several adaptations to the recipe.  I used frozen mixed cherries instead of only sour cherries.  I also used almond paste in place of the Mahleb as suggested by Benjamina.  I was out of parchment paper so lined my pan with aluminum foil.

I normally have a ton of sour cherries from our daughter, Nicole's, tree.  I'm not sure if it did not bear fruit this year, if she didn't get a chance to harvest them before the birds got to them, if our son Tony grabbed them all for his jams or if Nicole and Pierre decided to keep them all for themselves.  

The next time they are generous enough to share their harvest I am definitely making this cake with all sour cherries to compare it with my version.  I find it hard to believe that it could be better than the recipe I'm sharing but I have been pretty impressed with all of the recipes that I have made from this cookbook thus far this year.

Desserts, Cake, Cherries, Crumble

Desserts

American

Yield: 12 servings

Author: Wendy Klik

Print

Cherry and Almond Crumble Cake

Delicious seasonal cherries surrounded by a tender cake and topped with a crunchy crumble.

Prep time: 15 MinCook time: 60 MinTotal time: 1 H & 15 M

Ingredients:

Crumble

• 4 T. cold butter
• 1/4 c.  sugar
• 2/3 c. flour
• 1 1/2 t. almond paste 

Cake

• 1 1/2 c. flour
• 1/2 t. almond paste
• 1 t. baking powder
• pinch of salt
• 1 stick butter, room temperature
• 3/4 c. sugar
• 4 egg yolks
• 1/2 c. + 1 T.  milk, room temperature
• 1/2 t. vanilla paste
• 1 1/2 c. frozen mixed variety cherries
• Whipped Heavy Cream, if desired

Instructions:

Crumble

1. Place the butter, sugar, flour and almond paste into the bowl of a food processor and pulse 2 or 3 times until crumbled.  Place in the refrigerator while assembling cake.

Cake

1. Whisk together the flour, baking soda and salt.  Set aside.
2. Place the butter and sugar in the large bowl of a stand mixer fitted with the whisk attachment.  Beat until pale and fluffy.  Stir in the almond paste and then add the egg yolks, one at a time, beating well after each.
3. Reduce speed to low and stir in half of the flour, followed by the milk and vanilla.  Stir in the remaining flour mixture and pour batter into a springform pan that has been treated with baking spray and lined with parchment paper.  Sprinkle the cherries evenly over the top of the batter.  Sprinkle the reserved, refrigerated crumble ove the top and bake in a preheated 350* oven for 50-60 minutes, until golden brown and a skewer inserted removes cleanly.
4. Cool completely in pan on wire rack before transferring to a cake plate and serving with a dollop of whipped cream, if desired.

Notes:

Adapted from a recipe found in The New Way to Cake by Benjamina Ebuehi.

Calories

287.82

Fat (grams)

14.37

Sat. Fat (grams)

8.46

Carbs (grams)

36.77

Fiber (grams)

0.90

Net carbs

35.87

Sugar (grams)

18.74

Protein (grams)

3.67

Sodium (milligrams)

147.39

Cholesterol (grams)

94.81

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