Maple Cherry Crumb Cake
Ingredients
For the Roasted Cherries:
- 150 g fresh sweet cherries, pitted and chopped (about 1 cup packed)
- 2 tablespoons all-purpose flour
For the Crumb:
- 3/4 cup all-purpose flour (90 g)
- 1/2 cup maple sugar (100 g)
- 1/8 teaspoon salt
- 4 tablespoons butter (57 g)
For the Cake:
- 1 1/2 cups all-purpose flour (185 g)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons butter (85 g)
- 1/4 cup brown sugar (50 g)
- 1/4 cup maple sugar (50 g)
- 1/4 cup maple syrup (60 ml)
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/3 cup milk
- roasted cherries
For the Jam Layer
- 1 1/4 cup cherry jam (300 ml)
Instructions
Roast the Cherries:
- Preheat the oven to 400° F (200° C) and line a baking sheet with parchment. Pit the cherries before you measure them by weight, then chop them afterward. If you are measuring by volume, chop the cherries first and pack them them into the measuring cup.
- Spread the chopped cherries evenly on the baking sheet and bake them for 15 minutes. Allow them to cool for at least 10 minutes, then toss them with the 2 tablespoons flour before adding to the cake batter.
Make the Crumb:
- In a medium bowl, add the all-purpose flour, maple sugar, and salt. Stir with a spoon until fully combined. Add the butter and use a pastry blender or your hands to work the butter into the other ingredients, until the mixture nearly comes together but is still very crumbly. Set aside to add during baking.
Make the Cake:
- Preheat the oven to 350° F (180° C) and line an 8x8 inch (20 cm) baking pan with parchment or spray with nonstick spray. In a medium bowl, combine the flour, baking powder, and salt.
- In a large bowl, with an electric mixer, beat the butter, brown sugar, and maple sugar until lightly fluffy. Next, mix in the maple syrup and vanilla. Add the eggs one at a time, mixing until each is fully incorporated. Next, mix in the milk.
- Add half the flour mixture and mix gently at low speed until the nearly all the flour is incorporated. Switch to a spoon and add the rest of the flour and the roasted cherries, stirring until the batter is fully combined, being careful not to overmix.
- Pour the batter into the prepared pan and bake for about 18 minutes, or until the top of the cake is somewhat firm, but not done.
Add the Jam Layer and Crumb and Bake:
- While the cake is still baking, heat the cherry jam in the microwave until it is spreadable, about 45 s to 1 min on high.
- When the top of the cake has grown firm, take it out of the oven and spread the jam layer evenly on top of the cake. Next, top with the crumb, breaking it into pieces and distributing it evenly.
- Continue baking the cake for about 15-20 minutes, or until the crumb is cooked but not too brown, and a toothpick inserted into the center of the cake comes out without liquid cake batter. The cake will keep at room temperature for about 2 days, or in the refrigerator for 4 days.