Cherry Cookie Crumb Cake
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Cook time: 
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Cherry Cookie Crumb Cake: a buttery, cookie-like crust, a juicy cherry filling, and almond streusel. Delicious! Serves 6-12.
For the crust:
  • 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
First, make the crust:
  1. 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.
  2. 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.
  3. Using a spoon, spread the cherry pie filling evenly over the dough.
Make the almond streusel:
  1. 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.
  2. 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.
(keep in mind: you only need half an egg for this recipe. To get half an egg, first beat a whole egg in a small bowl with a fork, then use half of it in this recipe).
Recipe by The Tough Cookie at