Cherry Berry Buttermilk Crumb Cake.
It’s the most wonderful time of the year.
Cherry binge time!
Or, as I also like to call it, the-grocery-store-tricked-me-into-buying-$17-worth-of-cherries time.
They bag up these cute little bubbles of juicy love and then set them in front of a HUGE sign that reads “$5.99!” And right below that… “per pound.” But the “per pound” is in the most minuscule font and if you’re 1. lazy or 2. clueless like me, you always forget that it’s per pound until you’re at the register with a chapstick, an avocado, some cheese, a horrifying amount of cherries and a bill that now reads $52.
For, like, four items.
I knoooow. We talk about it every year. If there was ever a fruit that was worth it to me, it’s cherries. I love them so much. We love them so much. Those and avocados – they can bankrupt me.
And doesn’t the above sort of look like a scene from Dexter? A little? No?
Sigh. I miss him.
So. The thing here is that I’m definitely much more of a cook than a baker. I hate to follow directions, instructions, rules or whatever anyone else wants to tell me. I hate measuring and not being able to improvise at the drop of a hat. As sweet as my darn teeth may be, I like cooking so much more because, hey, I can do what I want.
This freaking cake. The batter itself, combined the what I can only describe as OMG the ripest berries in the universe – is a game changer. The baked cake itself is delicious and wonderful but the batter and the berries? That sells me. Odd? I don’t know. I just want creamy cake and juicy berries all the time, everywhere.
You can put your berries in your cake in two different ways: you can toss them into the batter OR you can lightly sprinkle them on top, right before the crumbly stuff.
I don’t know which I prefer. Both. Surely.
Forever I will be the crumbly, crispy, crunchy top stealer. Always and always. I won’t even leave you some if I reallllly reeeeeeally like you. I’m a brat.
Also! I’m aware that you probably don’t NEED an excuse to eat cake for breakfast, but I’m giving you one anyway. This is an any-time-of-day cake. It’s the best, because it works for breakfast, snacks or dessert. I mean, yeah, sure, other cakes can work like that too. But there is something about the crumbly top, making it almost coffee cake-ish, that just screams “I’m available any time of day!” Pair my with my best friend, a cappuccino, and I’ll make your dreams come true.
And you feel absolutely zero guilt about it. Cake guilt? What even IS that?
Cherry Berry Buttermilk Crumb Cake
1/3 cup sugar
1/3 cup loosely packed brown sugar
1/4 teaspoon salt
8 tablespoons unsalted butter, melted
1 3/4 cups all-purpose flour
1 1/4 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
2 teaspoons vanilla extract
1/4 cup buttermilk
1 large egg + 1 large egg yolk, lightly beaten
1 cup bing cherries, pitted and halved
1/2 cup fresh blueberries
1/2 cup fresh chopped strawberries
2 tablespoons all-purpose flour
Preheat the oven to 325 degrees F. Line an 8x8 baking pan with parchment paper and spray with nonstick spray.
In a bowl, whisk together the sugars, salt and melted butter until smooth. Stir in the flour with a spoon until it is all moistened and the mixture resembled sandy crumbs. Set the bowl aside while you make the cake.
Add the flour, sugar, soda and salt to the bowl of an electric mixer and mix on low speed until just combined. Add the butter, 1 tablespoon at a time, beating each until it makes coarse crumbs in the dry ingredients. With the mixer on low speed, add in the vanilla extract, eggs and buttermilk. Beat the batter on medium speed for 1 to 2 minutes until smooth and fluffy. It will be thick!
Place the cherries, blueberries and strawberries in a large bowl. Toss with the 2 tablespoons flour. Use a spatula to fold the berries and cherries into the cake batter.
Spread the batter evenly in the greased pan. Sprinkle the crumb mixture evenly over top. Bake the cake for 40 to 45 minutes, or until the center is set and no longer jiggly. Let the cake cool in the pan for 30 minutes, then remove it and let cool completely before cutting.
[cake base from food.com]
snacks for life.