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Chocolate Cherry Crumb Cake

Decadent chocolate cake enhanced with cherries and a crumb topping.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 12
Ingredients Equipment Method

Ingredients
  

For the Cake
  • 8 Tbsp Butter (1 stick)
  • 3/4 cup Sugar
  • 1 Large Egg
  • 1 tsp Pure vanilla extract
  • 1/4 cup milk
  • 1 cup Sour cream
  • 1 1/2 cup Gluten free 1-1 baking flour blend
  • 1 Tbsp Espresso powder
  • 1/2 cup Unsweetened cocoa
  • 1 tsp Baking soda
  • 1 tsp Baking powder
  • 1/2 tsp Salt
  • 1 lb Pitted cherries
For the Crumb Topping
  • 3/4 cup Gluten free 1-1 baking flour blend
  • 3/4 cup Brown sugar
  • 1/2 tsp Salt
  • 1/2 Tbsp Cocoa powder
  • 8 Tbsp Butter (1 stick)
  • 1 tsp Cinnamon
  • 1/2 cup Pecans (chopped)

Equipment

  • 8" Cake pan
  • Stand mixer
  • Small bowl
  • Large bowl

Method
 

Crumb Topping
  1. Prepare the crumb topping by combining the flour, brown sugar, salt, cocoa powder, and cinnamon in a small bowl. Whisk to combine.
Cake
  1. Preheat the oven to 350F and line an 8 inch cake pan with parchment.
  2. Cut the cold butter into half inch cubes and add to the bowl.
  3. Cut the butter into the dry ingredients until it is crumbly, set aside.
  4. In a large bowl, prepare the dry ingredients for the cake. Sift together the flour, espresso powder, cocoa, baking soda, baking powder and salt. Set aside.
  5. In a bowl of a stand mixer, cream together the butter and sugar till light and fluffy.
  6. Add the egg and vanilla, and mix until incorporated.
  7. Add in the milk and sour cream, and mix to combine.
  8. Add the dry ingredients for the cake into the wet ingredients in the mixer, and mix on low speed until just combined.
  9. Spread the batter evenly into the pan.
  10. Push the pitted cherries evenly down into the batter.
  11. Cover the top with the crumb topping.
  12. Bake for 45 - 50 minutes until the top is a light golden brown and a cake tester comes out clean.