Cherry Crumb Cake
 
Makes 1 (8-inch) cake
Ingredients
  • ½ cup (113 grams) unsalted butter, softened
  • ½ cup (100 grams) granulated sugar
  • ¼ cup (55 grams) firmly packed light brown sugar
  • 2 large eggs (100 grams)
  • 1 teaspoon (4 grams) vanilla extract
  • 1 teaspoon (4 grams) almond extract
  • 1½ cups (188 grams) all-purpose flour
  • 1 teaspoon (5 grams) baking powder
  • ¼ teaspoon kosher salt
  • ¼ cup (60 grams) whole buttermilk
  • 1 pound (455 grams) cherries, pitted
  • Ginger-Lime Crumb Topping (recipe follows)
Instructions
  1. Preheat oven to 350°F (180°C). Butter and flour an 8-inch springform pan. Line pan with parchment paper; butter and flour pan again.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in extracts.
  3. In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Pour batter into prepared pan, smoothing top with an offset spatula. Top with an even layer of cherries. Sprinkle with Ginger-Lime Crumb Topping.
  4. Bake until a wooden pick inserted in center comes out clean, about 1 hour. Let cool in pan for 15 minutes. Remove from pan, and let cool completely on a wire rack. Cover and store at room temperature for up to 2 days, or refrigerate for up to 6 days.
Recipe by Bake from Scratch at https://bakefromscratch.com/cherry-crumb-cake/