Cherry Cookie Crumb Cake: a buttery, cookie-like crust, a juicy cherry filling, and almond streusel. Delicious!
Hey guys! A little while back, I posted a recipe for a delicious apple cookie crumb cake. Not really a cake, not really a cookie, but somewhere in the middle. A yummy twist on apple pie (apple pie for dummies, really). If you’ve missed it, make sure to check out the recipe, because it’s the best! It has a salted caramel drizzle and everything 😉
A few months ago, Mrs. Peterson commented on my apple cookie crumb cake post, asking me if she could leave out the apples and use a can of pie filling instead. I told her that I hadn’t tried it myself, but that I thought it was a great idea. And of course all I could think about the days after I received Mrs. Peterson’s comment were different versions of the Rocking Rebel’s cookie crumb cake. Particularly cherry cookie crumb cake. Last week, I finally got around to making it (um, I finally remembered to pick up a can of cherry pie filling – and yes, I should get into the habit of making grocery lists) and the result was YUM! Super yum, in fact. So I thought I’d share it with you guys because some days you just don’t want to peel two pounds of apples. Some days you just want delicious homemade cake. Fast. With cherries. Cherries that you didn’t have to pit yourself. Because who likes doing that? I definitely don’t. It’s probably the no. 1 reason why there aren’t a lot of cherry recipes on the blog.
But I digress… Cherry cookie crumb cake. Mmm-mmmm….
So, how do you make this cake and why is it awesome?
You start with the crust, which is a cross between a cookie and a cake. It’s made by beating butter and sugar together until fluffy, adding self-raising flour, salt and an egg, and mixing until the dough clumps together. Like cookies.
Unlike cookies, you don’t have to chill the dough. The Rocking Rebel did chill the dough for the apple cookie crumb cake, so it says in the recipe to do so, but when I made this cherry cookie crumb cake last week I completely forgot to chill the dough and the cake came out gorgeous anyway. So there. Just press your just-made dough into a ungreased baking tin with your hands. How easy can it get? No greasing. No rolling out the dough. Love it!
Next, the filling. Like I said (about a hundred times already) I used cherry pie filling. But you can use whatever you like. I think apricot would be awesome, too! Spread the pie filling in an even layer onto the dough. Again: easy.
Finally, make the streusel/crumb topping. In a small bowl, rub together cold butter, sugar, more self-raising flour, salt and a little vanilla until it clumps together. Use your fingers for this. I tried using a pastry cutter but it didn’t work very well. Once the crumbs are ready, add some chopped, blanched almonds. Because, you know, cherries + almonds = ♥︎. Sprinkle the topping over the pie filling layer, pop the whole thing in the oven and bake until golden brown on top, about 55 minutes.
After about 55 minutes your kitchen will smell delicious and you’ll have an awesome cake. Awesome because:
- The crust is buttery and crumbly like a cookie, but kind of soft like cake.
- The cherry filling is juicy and sweet and tart and perfect.
- The almond streusel is buttery and crunchy and yummy.
You’ll love this recipe. Cut into thin slices this cookie cake makes a sophisticated little treat to go with coffee or tea, but if you cut it into massive slices and top it with ice cream it makes a delicious family dessert!
Make sure to leave me a comment below if you like the recipe. I’d love to hear which pie fillings you guys used! Just don’t forget to try the apple version sometime 😉
That’s it, guys! Scroll down for a long pin image if you want to pin this recipe, or click here if you want to subscribe to my blog and receive delicious recipes such as these directly in your inbox 😉
And thanks again, Mrs. Peterson, for the inspiration 😀
- 113g (or ½ cup) unsalted butter, softened at room temperature
- 85g (or ⅓ cup + 5 teaspoons) granulated sugar
- 170g (or 1⅓ cup) self-raising flour
- pinch of salt
- ½ large egg, beaten
- For the filling:
- 1 can (400ml or 14 ounces) of dark cherry pie filling
- For the almond streusel topping:
- 42g (or 3 tablespoons) cold unsalted butter, cubed
- 55g (or ½ cup + 1 teaspoon) self-raising flour
- 35g (3 tablespoons) cane sugar
- pinch of salt
- ¼ teaspoon of vanilla extract
- 50g (about ⅓ cup) blanched almonds
- Preheat the oven to 175°C/350°F (standard oven setting). Combine butter and sugar in a large bowl and mix, using a mixer fitted with the whisk attachment, until smooth and fluffy. Add the self-raising flour, salt and the egg. Fit the mixer with the dough hooks and mix until the dough comes together in a ball.
- Get yourself a 23-cm/9-inch springform pan. Don't grease it. Using your hands, press the dough into the pan in an even layer.
- Using a spoon, spread the cherry pie filling evenly over the dough.
- In a medium-sized bowl, combine the cubed butter, self-raising flour, cane sugar, salt and vanilla. Rub the ingredients together with the tips of your fingers until large clumps form. Chop the almonds and stir them into the crumbs. Sprinkle the topping evenly over the cherry pie filling.
- Bake in the middle of the oven for 50-60 minutes, or until golden brown on top. Remove from the oven and allow to cool or serve warm. Cookie cake will keep, stored in an airtight container in the fridge, for up to three days.