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Chocolate Cherry Crumb Cake

abitcookbookish
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

Equipment

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

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)

Instructions
 

Crumb Topping

  • Prepare the crumb topping by combining the flour, brown sugar, salt, cocoa powder, and cinnamon in a small bowl. Whisk to combine.

Cake

  • Preheat the oven to 350F and line an 8 inch cake pan with parchment.
  • Cut the cold butter into half inch cubes and add to the bowl.
  • Cut the butter into the dry ingredients until it is crumbly, set aside.
  • 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.
  • In a bowl of a stand mixer, cream together the butter and sugar till light and fluffy.
  • Add the egg and vanilla, and mix until incorporated.
  • Add in the milk and sour cream, and mix to combine.
  • Add the dry ingredients for the cake into the wet ingredients in the mixer, and mix on low speed until just combined.
  • Spread the batter evenly into the pan.
  • Push the pitted cherries evenly down into the batter.
  • Cover the top with the crumb topping.
  • Bake for 45 - 50 minutes until the top is a light golden brown and a cake tester comes out clean.