Cherry Crumb Cake with a Vanilla Glaze

I’m always afraid to post recipes that aren’t technically “healthy” or “good for you.” Well folks, want to know what isn’t healthy?…living life without indulging. *that’s like listening to music with the speakers on mute*I questioned whether or not to share this magnificent recipe with you and a little birdie (the sister) gave me some wise advice, “If you’re proud of it, blog it.” So without further ado, I am pleased to introduce you to: Seasonal Cherry Crumb Cake with a Vanilla Glaze.

Jackie, the mother of my beautiful children (who I nanny for), asked me to help her with a few dishes for a small get together. *shizam* I was obviously ecstatic to help her and knew just the girl to go to for great party dessert ideas…Stewart. Martha Stewart.

For a fruity dessert, I wanted to use cherries because at peak-season, they are finally bearably priced. I follwed Martha’s recipe almost exactly and ended up adding a glaze to finish it off for some extra sweetness.

Cherry Crumb Cake with a Vanilla Glaze
Crumb Topping
-4T butter, unsalted, softened
-3/4C all-purpose flour
-1/4C granulated sugar
-1/4C light brown sugar
-1/4t salt
-1/4t cinnamon, ground

-1 1/2C all-purpose flour
-1t baking powder
-1/4t salt
-1 stick butter, unsalted, softened
-3/4C granulated sugar
-2 large eggs
-1t pure vanilla extract
-1/4C buttermilk
-1 pound of cherries, pitted, halved

-1/4C Confectioners Sugar
-1T buttermilk
-1/2t vanilla

1. Preheat oven to 350 and butter a 9-inch square (or circle) baking dish, and dust with flour.

2. Make Crumb Topping: In a medium sized bowl, stir together butter, flour, sugars, salt, and cinnamon. Set aside.

3. Make Cake: In a large bowl, mix together flour, baking powder, and salt. With an electric mixer, cream together butter and granulated sugar until it becomes fluffy and pale. Next, beat in eggs and vanilla. Working in alternating batches, add flour mixture and buttermilk, beginning and ended with flour mixture. Poor mixture into prepared dish and smooth with a spatula. Finally, dot top with cherries and top with crumb topping.

4. Bake for about 45-50 minutes, or until the crumb topping begins to brown. To test if it’s done, insert a toothpick into the center of the cake. It should come out clean.

5. Let cake cool for ~1 hour. Then, cute in to squares.

6. Make Glaze: Mix together sugar, buttermilk, and vanilla. Drizzle glaze on top of squares.

Martha recommends you use a square pan and I definitely agree with her. I didn’t have one so I used a circular one. It worked just fine, it’s just hard to cut squares!


I love the vibrant color of a baked cherry. Here is a close up…Can you taste it through your screen?

Better view of the deliciously sweet crumb topping.

My kids and I got to eat all of the awkward rounded corners. They approved and so did I! I give myself an A+ for a first-time cake baker.

One day I would like to get into gluten free cake baking. There is a science behind the right mixture of flours and I don’t have that down quite yet. For now, I’ll stick to normal flour (even though it makes me bloated!).

What is your favorite dessert to indulge on?

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