Best 8 Glazed Cherry Crumb Cake Recipes

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Are you craving a delectable dessert that combines the perfect balance of sweet and tangy flavors? Look no further! Glazed cherry crumb cake is an exquisite treat that is sure to satisfy your taste buds and leave you wanting more. Its tender crumb, glazed cherries, and crunchy crumb topping create a harmonious symphony of textures and flavors that will tantalize your senses. Whether you're a seasoned baker or just starting out, this article will guide you through the process of creating this delightful cake, providing you with a recipe that is both easy to follow and produces mouthwatering results. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to create the ultimate glazed cherry crumb cake.

Let's cook with our recipes!

CHERRY CRUMB CAKE



Cherry crumb cake image

This sour cream cherry crumb cake is rich and buttery with a thick crumb topping and loaded with fresh cherries.

Provided by Cheryl Bennett

Categories     Desserts

Time 1h20m

Number Of Ingredients 16

1 1/2 c. all-purpose flour
1/2 c. brown sugar
1/4 c. granulated sugar
1/2 tsp. fine salt
1 tsp. nutmeg (or cinnamon)
1/2 cup (1 stick) unsalted butter, melted
1 1/2 c. all-purpose flour (6.4 oz. / 180grams) + extra for pan
3/4 tsp. baking powder
1 tsp. baking soda
1 tsp. fine sea salt
2 tsp. vanilla extract
6 tbsp. unsalted butter, softened + extra for pan
2/3 c. sugar
2 eggs
1/2 c. sour cream
2 cups fresh cherries, pitted and halved

Steps:

  • In a small bowl, mix sugars together with nutmeg (or cinnamon) and salt.
  • Stir in melted butter.
  • Using a fork, gently mix in flour, making sure to scrape along the bottom of the bowl as you are mixing to incorporate sugar mixture.
  • Do not over mix - otherwise, you will not have big pieces of crumb topping. Set aside.
  • Butter and flour an 8 x 8 glass baking dish or cake pan. Make a sling with parchment paper, if desired, by placing two overlapping strips of parchment in the bottom of the dish.
  • In a medium bowl, combine flour, baking powder, baking soda and salt. Whisk to combine.
  • In a separate medium bowl, cream butter and sugar together until light and fluffy, about 3 minutes.
  • Add eggs, one at a time, fully incorporating egg before adding the second one, then beating to fully incorporate again.
  • Mix the vanilla and sour cream in and beat to combine.
  • Add the flour mixture and beat until just combined. A few small pockets of flour are ok.
  • Gently fold cherries into batter. Spoon batter into the baking dish and use an offset spatula if necessary to level the top.
  • Sprinkle the crumb topping evenly over the entire cake.
  • Bake crumb cake for 50 - 65 minutes, or until a tester comes out clean with a few moist crumbs.
  • Cool on wire rack before slicing.

Nutrition Facts : Calories 330 calories, Carbohydrate 52 grams carbohydrates, Cholesterol 70 milligrams cholesterol, Fat 12 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 597 milligrams sodium, Sugar 35 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

GLAZED COFFEE CAKE WITH SOUR CHERRY PRESERVES



Glazed Coffee Cake with Sour Cherry Preserves image

Provided by Food Network Kitchen

Time 1h50m

Yield 8

Number Of Ingredients 17

3/4 cup all-purpose flour
2/3 cup packed light brown sugar
1 teaspoon ground cinnamon
Pinch of fine salt
5 tablespoons unsalted butter, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature, plus more, for the pan
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup sour cream
2/3 cup sour cherry preserves
3/4 cup confectioners' sugar
2 tablespoons milk

Steps:

  • Put the flour, brown sugar, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
  • Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
  • Whisk together the flour, baking powder, baking soda and salt in a small bowl.
  • Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
  • Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the sour cherry preserves on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
  • Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
  • When the cake is cool, whisk together the confectioners' sugar and milk in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

SOUR CHERRY CRUMB CAKES



Sour Cherry Crumb Cakes image

Frozen dark sweet cherries may be substituted for fresh sour cherries. Let frozen cherries thaw before using.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 16 squares

Number Of Ingredients 15

2 ounces (4 tablespoons) unsalted butter, melted, plus more for dish
3/4 cup all-purpose flour, plus more for dish
1/4 cup granulated sugar
1/4 cup packed light-brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 ounces (1 stick) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup buttermilk
2 1/2 cups (1 pound) fresh sour cherries, pitted, or frozen dark sweet cherries

Steps:

  • Preheat oven to 350 degrees. Butter a 9-inch square baking dish, and dust with flour, tapping out excess.
  • Make the topping: Stir together butter, flour, sugars, salt, and cinnamon.
  • Make the cakes: Whisk together flour, baking powder, and salt in a bowl. With a mixer, cream butter and granulated sugar in another bowl until pale and fluffy. Beat in eggs and vanilla. Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour mixture. Beat until just combined. Pour into prepared dish, and smooth with an offset spatula. Dot top with cherries, and sprinkle with crumb topping.
  • Bake until golden and a tester inserted into center comes out clean, about 1 hour. Let cool before cutting.

GLAZED CHERRY COFFEE CAKE



Glazed Cherry Coffee Cake image

With its pretty layer of cherries and crunchy streusel topping, this coffee cake is great for breakfast. Or you can even serve it for dessert. -Gail Buss, Beverly Hills, Florida

Provided by Taste of Home

Categories     Brunch     Desserts     Dinner

Time 1h

Yield 16 servings.

Number Of Ingredients 11

1 package yellow cake mix (regular size), divided
1 cup all-purpose flour
1 package (1/4 ounce) active dry yeast
2/3 cup warm water (120° to 130°)
2 large eggs, lightly beaten, room temperature
1 can (21 ounces) cherry pie filling
1/3 cup butter, melted
GLAZE:
1 cup confectioners' sugar
1 tablespoon corn syrup
1 to 2 tablespoons water

Steps:

  • Preheat oven to 350°. In a large bowl, combine 1-1/2 cups cake mix, flour, yeast and water until smooth. Stir in eggs until blended. Transfer to a greased 13x9-in. baking dish. Gently spoon pie filling over top., In a small bowl, mix butter and remaining cake mix; sprinkle over filling., Bake 35-40 minutes or until lightly browned. Cool on a wire rack. In a small bowl, combine confectioners' sugar, corn syrup and enough water to achieve desired consistency. Drizzle over coffee cake.

Nutrition Facts :

CHERRY GLAZED SPONGE CAKE



Cherry Glazed Sponge Cake image

My favorite Valentine breakfast. Perfect for brunch, or anytime.

Provided by Sara Slade

Categories     Desserts     Frostings and Icings     Dessert Glazes

Time 55m

Yield 20

Number Of Ingredients 7

1 cup margarine
1 ½ cups white sugar
4 eggs
1 teaspoon almond extract
2 cups all-purpose flour
1 (21 ounce) can cherry pie filling
2 tablespoons confectioners' sugar for dusting

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
  • In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in eggs, one at a time, then stir in almond extract. Fold in flour until just blended. Spread batter into prepared pan. With the tip of a knife, mark squares in the batter. Spoon equal portions of pie filling in the center of each square.
  • Bake in preheated oven for 35 to 40 minutes, or until golden brown, and a toothpick inserted into the center comes out clean. Allow to cool, then dust with confectioners' sugar.

Nutrition Facts : Calories 235.7 calories, Carbohydrate 33.8 g, Cholesterol 37.2 mg, Fat 10.1 g, Fiber 0.5 g, Protein 2.8 g, SaturatedFat 1.9 g, Sodium 124.8 mg, Sugar 15.9 g

GLAZED RASPBERRY CRUMB CAKE



Glazed Raspberry Crumb Cake image

These decadent bars are reminiscent of a treat from your favorite coffee shop, and are good for breakfast or as an afternoon indulgence. If you're not a fan of raspberries, feel free to replace them with blueberries or blackberries. Or use a mix of all three, along with a mixed berry jam.

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 12 squares of glazed raspberry crumb cake

Number Of Ingredients 21

1 stick unsalted butter, at room temperature, plus more for the pan
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/4 teaspoon freshly grated nutmeg
1 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 cup sour cream
2 cups fresh raspberries
1 cup raspberry jam
1 1/4 cups packed light brown sugar
1 cup all-purpose flour
1/2 cup rolled oats
1/2 teaspoon ground ginger
1/4 teaspoon kosher salt
1 stick plus 2 tablespoons unsalted butter, cut into pieces, at room temperature
1 1/2 cups confectioners' sugar, sifted
3 to 4 tablespoons fresh lemon juice

Steps:

  • Make the cake: Preheat the oven to 350˚ F. Butter a 9-by-13-inch baking dish and line with parchment paper, leaving an overhang on the long sides.
  • Whisk the flour, baking powder, ginger, salt, baking soda and nutmeg in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, scraping down the sides of the bowl in between, and beat until combined. Mix in the vanilla. Reduce the mixer speed to low; add the flour mixture in 3 additions, alternating with the sour cream, beginning and ending with the flour. Beat on high speed for a few seconds just until smooth. Spread the batter in the baking dish.
  • Arrange the raspberries evenly over the batter, pressing them in. Dollop the jam in the empty spaces, then gently smooth with a spoon so the surface is evenly covered with jam and raspberries.
  • Make the crumb topping: Stir the brown sugar, flour, oats, ginger and salt in a medium bowl. Add the butter and work it in with your fingers to form a sandy mixture with small to medium clumps. Sprinkle evenly over the raspberry layer. Bake until puffed and set and a toothpick inserted into the center comes out with a few crumbs and a little bit of jam, 50 minutes to 1 hour. Transfer to a rack and let cool completely, at least 1 hour. Remove from the pan and cut into 12 squares.
  • Make the glaze: Put the confectioners' sugar in a medium bowl; add the lemon juice, 1 tablespoon at a time, until the glaze is thin enough to drizzle. Drizzle over the cake and let set.

GLAZED CHERRY COFFEE CAKE



Glazed Cherry Coffee Cake image

This cherry coffee cake is the one people always rave over. Delicious enough for me to eat for breakfast, lunch, and dinner!

Provided by Anna W

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 40m

Yield 24

Number Of Ingredients 9

1 ¾ cups white sugar
1 cup butter, softened
4 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 ½ teaspoons baking powder
1 (12 ounce) can cherry pie filling
½ cup powdered sugar
¼ cup milk

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x14-inch jelly roll pan.
  • Mix sugar, butter, eggs, and vanilla extract together in a large mixing bowl. Combine flour and baking powder in another bowl. Add to sugar mixture and mix until well blended.
  • Pour 3/4 of the batter into the prepared pan. Spoon cherry pie filling over the batter. Spoon remaining batter on top of pie filling (it won't cover it all).
  • Bake in the preheated oven until golden and a toothpick inserted into the center comes out mostly clean, 25 to 30 minutes.
  • Combine powdered sugar and milk in a bowl for frosting. Drizzle on top of coffee cake. Let cool slightly before cutting and serving.

Nutrition Facts : Calories 221.3 calories, Carbohydrate 33.3 g, Cholesterol 51.5 mg, Fat 8.7 g, Fiber 0.5 g, Protein 2.9 g, SaturatedFat 5.2 g, Sodium 100.5 mg, Sugar 17.4 g

CHERRY-GLAZED SPONGE CAKE



Cherry-glazed Sponge Cake image

This is a great cake for sharing. You could probably make this with other types of pie filling but the cherries look so pretty poking through the cake! Another great Sunset recipe.

Provided by Hey Jude

Categories     Dessert

Time 55m

Yield 15 serving(s)

Number Of Ingredients 7

1 cup butter
1 1/2 cups sugar
4 eggs
1 teaspoon almond extract
2 cups flour
1 (21 ounce) can cherry pie filling
powdered sugar

Steps:

  • In large bowl of an electric mixer, beat butter and sugar until fluffy; add eggs, one at a time, beating well after each addition Stir in almond extract and flour until well blended.
  • Spread batter in a well-greased 10x15-inch baking pan.
  • With a knife, lightly mark off batter into 15 equal pieces; then spoon equal portions of pie filling into center of each piece.
  • Bake in a 350° oven for 35-40 minutes or until cake is lightly browned and a toothpick inserted in center comes out clean.
  • Let cool in pan.
  • Dust with powdered sugar before serving.

Nutrition Facts : Calories 312.6, Fat 13.8, SaturatedFat 8.2, Cholesterol 88.9, Sodium 113.3, Carbohydrate 44, Fiber 0.7, Sugar 20.2, Protein 3.7

Tips:

  • Prep ahead: Make the crumb topping and cake batter the night before and refrigerate overnight. This will save you time the next day.
  • Use fresh cherries: Fresh cherries are best for this recipe, but frozen cherries can be used in a pinch. Just be sure to thaw them completely before using.
  • Don't overmix the batter: Overmixing the batter will make the cake tough. Mix just until the ingredients are combined.
  • Bake the cake until a toothpick inserted into the center comes out clean: This will ensure that the cake is cooked through.
  • Let the cake cool completely before glazing: This will help the glaze to set properly.

Conclusion:

This glazed cherry crumb cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist and flavorful cake, sweet and tangy cherry filling, and crunchy crumb topping, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this glazed cherry crumb cake a try. You won't be disappointed!

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