Cherry Cake with Vanilla Crumble

1hr 50m
Preparation/cooking time: ca. 40m + Bake: ca. 70m

For 16 servings

Nutritional Information

Contains 267 Kcal, 3g Protein, 25g Carbohydrates, 17g Fat


  • 125 g butter, soft
  • 100 g sugar
  • 1 egg yolk
  • 180 g white flour
  • 500 g cherries, pitted
  • 4 dl crème fraîche
  • 1 tsp. baking powder
  • 1 eggs
  • 1 egg white
  • 1 organic lemon, use grated zest and 3 tbsp of juice
  • 25 g Maizena cornflour
  • icing sugar to dust
  • 1 bag vanilla sugar
  • 1 pinch salt

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  • Mix the butter and the remaining ingredients with a little salt in a bowl. Mix in the egg yolks and continue to stir until the mixture becomes lighter in colour. Mix the flour and baking powder, combine to form a firm dough.
  • Chill 1/2 of the dough for the crumble. Spread the remainder of the dough over the prepared tin base, press down firmly.
  • Arrange the cherries on the dough. Mix the crème fraîche and remaining ingredients with a little salt, distribute over the cherries. Using your hands, roughly crumble the chilled dough, scatter over the filling.
  • Bake for approx. 70 mins. in the lower half of an oven preheated to 180°C. Remove and allow to cool in the tin. Carefully remove the cake from the tin and dust with icing sugar.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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