Cherry Crumble Cake Recipe

Preheat oven to 350°F (175°C). Grease and flour a 9-inch square baking pan (or line with parchment) and set aside. If using frozen cherries, thaw and drain excess liquid; reserve juices if needed for the filling.

If toasting coconut for the whipped cream or streusel garnish, spread 2–3 tablespoons on a small baking sheet and toast in the oven 3–5 minutes until light golden. Watch closely to avoid burning.

In a medium bowl combine 3 cups cherries, 1/2 cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon fresh lime juice, 1/2 teaspoon vanilla extract, and 1/4 teaspoon coarse salt. Stir well so cornstarch is fully incorporated and cherries are evenly coated. Let sit 10 minutes to macerate while you prepare batter; this will draw some juices and activate thickener.

If the mixture seems very watery after macerating, microwave or heat in a small saucepan over medium heat 2–3 minutes until glossy and slightly thickened, stirring constantly; cool slightly before layering into the cake batter.

In a bowl combine 3/4 cup flour, 1/2 cup packed light brown sugar, 1/2 cup rolled oats, 1/2 cup shredded coconut, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon sea salt. Add 6 tablespoons cold cubed butter and cut in with a pastry cutter or two forks until mixture forms coarse crumbs with some pea-sized pieces. Refrigerate while assembling cake so crumbs stay cold.

In a large bowl whisk together 2 cups flour, 1 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt until combined.

In a separate bowl whisk together 1/2 cup melted cooled butter, 2 large eggs, 3/4 cup whole milk, 1 teaspoon vanilla extract, and 1 teaspoon lemon zest (if using) until smooth.

Pour wet ingredients into dry and stir until just combined; do not overmix. Batter will be slightly thick but pourable. If batter seems too stiff, add 1–2 tablespoons milk.

Spread half of the batter evenly into the prepared 9-inch pan, smoothing the top with an offset spatula. Spoon the cherry filling in an even layer over the batter, leaving a 1/4-inch border from the edges. Dollop the remaining batter over cherries in several spots and gently spread to partially cover cherries — a marbled/top-layer effect is fine. Some cherries can remain exposed.

Remove streusel from the refrigerator and scatter it evenly over the top of the cake, pressing very gently so some crumbs adhere but still remain crumbly.

Bake in the preheated oven for 40–50 minutes, or until the streusel is golden, the cake is set, and a toothpick inserted into cake (avoiding a cherry) comes out with a few moist crumbs but not wet batter. If streusel browns too quickly, tent loosely with foil for the last 10–15 minutes.

Remove from oven and cool in pan on a wire rack at least 20–30 minutes before slicing. The filling will thicken as it cools. For cleaner slices, chill 30 minutes after initial cooling.

While cake cools, chill a mixing bowl and beaters for 5–10 minutes in the freezer (cold equipment whips cream better). Pour 1 1/2 cups cold heavy cream into the chilled bowl. Add 3 teaspoons powdered sugar, 1/2 teaspoon vanilla extract, 1 teaspoon lime zest, 1/2 tablespoon fresh lime juice, and 2 tablespoons toasted shredded coconut (optional).

Whip on medium-high speed until medium-stiff peaks form — soft enough to dollop but stable. Taste and adjust lime/powdered sugar to preference. Keep refrigerated until serving.

When ready to serve, run a thin knife around edges and invert or slice directly in the pan. Dust lightly with 1 teaspoon powdered sugar and sprinkle extra toasted coconut flakes and optional lime wedges on the side.

Serve slices warm or at room temperature with a generous dollop of coconut lime whipped cream. Cake keeps tightly wrapped in the refrigerator up to 3 days; bring to room temperature before serving for best texture.