Food & Cooking Recipes Breakfast & Brunch Recipes Sour Cherry Crumb Cakes 3.1 (268) 6 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email Photo: Simon Watson Yield: 16 squares Frozen dark sweet cherries may be substituted for fresh sour cherries. Let frozen cherries thaw before using. Ingredients For the Topping 2 ounces (4 tablespoons) unsalted butter, melted, plus more for dish ¾ cup all-purpose flour, plus more for dish ¼ cup granulated sugar ¼ cup packed light-brown sugar ¼ teaspoon salt ¼ teaspoon ground cinnamon For the Cakes 1 ½ cups all-purpose flour 1 teaspoon baking powder ¼ teaspoon salt 4 ounces (1 stick) unsalted butter, softened ¾ cup granulated sugar 2 large eggs 1 teaspoon pure vanilla extract ¼ cup buttermilk 2 ½ cups (1 pound) fresh sour cherries, pitted, or frozen dark sweet cherries Directions 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. Rate it Print