Little Cherry Crumble Cakes
Bursting with sweet, juicy cherries and crowned with a buttery oat crumble, these Little Cherry Crumble Cakes are the perfect blend of rustic charm and indulgent flavor. Easy to prepare in just 20 minutes, these individual-sized treats feature a tender, moist batter flavored with vanilla and enriched with creamy butter. Each cake is layered with fresh cherries and topped with a golden-brown crumble made from rolled oats and brown sugar, adding an irresistible crunch. Baked to perfection in a muffin tin, these charming cakes are a fantastic dessert or snack that’s just as delightful served warm as they are at room temperature. Perfect for cherry season or any time you crave a fruity, crumbly treat, these cakes will quickly become a household favorite!
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Ingredients
- 200 grams all-purpose flour
- 150 grams granulated sugar
- 150 grams unsalted butter (cold, cubed)
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 2 large eggs
- 60 milliliters milk
- 1 teaspoon vanilla extract
- 250 grams cherries (pitted and halved)
- 50 grams brown sugar
- 30 grams rolled oats
Directions
Step 1
Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
Step 2
In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt.
Step 3
Add the cold, cubed butter to the bowl and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
Step 4
Remove about 100 grams of this crumb mixture and set aside for the crumble topping.
Step 5
To the remaining bowl of crumbs, add the eggs, milk, and vanilla extract. Mix until the batter is smooth but don’t overmix.
Step 6
Gently fold in the halved cherries, distributing them evenly throughout the batter.
Step 7
Divide the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
Step 8
To the reserved crumble topping, add the brown sugar and rolled oats. Mix together with your fingers or a fork to combine.
Step 9
Sprinkle the crumble topping generously over each cake, pressing it lightly so it adheres to the surface.
Step 10
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a cake comes out clean.
Step 11
Let the cakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Step 12
Serve warm or at room temperature and enjoy your Little Cherry Crumble Cakes!
Nutrition Facts
| Serving size | (1002.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3033.9 |
| Total Fat 137.0g | 0% |
| Saturated Fat 81.6g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 705.0mg | 0% |
| Sodium 1244.4mg | 0% |
| Total Carbohydrate 418.0g | 0% |
| Dietary Fiber 13.9g | 0% |
| Total Sugars 234.9g | |
| Protein 44.4g | 0% |
| Vitamin D 109.2IU | 0% |
| Calcium 283.0mg | 0% |
| Iron 13.8mg | 0% |
| Potassium 1239.8mg | 0% |
Source of Calories