Lemon Cherry Coffee Crumb Cake



This crumb cake—which is as scrumptious as it sounds—is the perfect way to celebrate lemon and cherry in winter. The sweet and tart flavors combine with buttery cake and cinnamony crumble to make a warming treat perfect with a nice cup of Happy Goat Coffee.


Lemon Cherry Crumb Cake

for the cake
1/4 c milk
1 tsp + 2 Tbsp fresh squeezed lemon juice (meyer lemon if you can find it)
1 1/2 c flour
1 1/2 tsp baking powder
pinch salt
1 stick unsalted butter, room temp
1/2 c brown sugar
1/4 c granulated sugar
2 eggs
1 tsp vanilla
2 tsp lemon zest
4 c pitted cherries, fresh or thawed frozen (organic if possible, see note above)

for the crumb topping
5 Tbsp cold, unsalted butter, cut into 1/2″ pieces
3/4 c flour
1/2 c brown sugar
1 tsp cinnamon

1. Preheat oven to 350 degrees. Butter a 9″ baking pan. Whisk together milk and 1 teaspoon lemon juice. Set aside.

2. Whisk together flour, baking powder and salt. Set aside

3. With an electric mixer, cream butter and both sugars until pale and fluffy. Beat in eggs, vanilla and zest until well combined. Add 1/2 of the dry ingredients, followed by the milk/lemon juice mixture and, lastly, the remaining dry ingredients. Beat each until just combined. Pour batter into the prepared pan and spread cherries across the top.

4. Make the crumble topping: put the butter, flour, brown sugar and cinnamon in a medium bow. Work with your hands until they are well combined and turned into a crumble.

5. Sprinkle crumble over the cherries and bake cake for 50-60 minutes, until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5 to 10 minutes before removing the cake and placing it on a rack to finish cooling. Serve warm or at room temp.

 

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