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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Recipe Information
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
Instructions
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.
In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt.
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.
Remove about 100 grams of this crumb mixture and set aside for the crumble topping.
To the remaining bowl of crumbs, add the eggs, milk, and vanilla extract. Mix until the batter is smooth but don’t overmix.
Gently fold in the halved cherries, distributing them evenly throughout the batter.
Divide the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
To the reserved crumble topping, add the brown sugar and rolled oats. Mix together with your fingers or a fork to combine.
Sprinkle the crumble topping generously over each cake, pressing it lightly so it adheres to the surface.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a cake comes out clean.
Let the cakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy your Little Cherry Crumble Cakes!
Nutrition Facts
Calories |
258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.5 g | 15% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 102 mg | 4% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 19.7 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 23 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 102 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
