Saldo Kirsu Drumstalinkuka or Latvian Cherry Crumb Cake balances sweet and tart flavors with its press in streusel crust that let's the cherry filling shine. This is a perfect lunchbox filler or baked snack that utilizes fresh summer fruit best.
Table of Contents
Ingredients and substitutions for Latvian Cherry Crumb Cake
- Butter: Room temperature unsalted butter was used here, but salted is fine as a substitute too. You could try substituting with non dairy butter, but I cannot guarantee the result.
- Sugar: As a result of using superfine or caster sugar, the nice fine granules dissolve into our cake and add sweetness without adding additional flavors.
- Plain flour: Plain flour or all purpose is best because it helps give the cake it’s light texture and nice crumb. You also don’t want to overwork the batter so you don’t end up with a firm cake texture.
- Sliced almonds: The sliced almonds help compliment the light almond flavor in the cherries and finish the cake with a beautiful rustic appearance. If you cannot source the almonds or don't eat them, you could substitute with flaked coconut, though this would likely change the taste of the cake.
- Oats: Simple rolled oats are used, though quick oats or steel oats would also work as this is essential to soak up the cherry juice. You could replace with semolina.
- Vanilla extract and lemon zest: The two flavor powerhouses that add depth of flavor to the cake base, it is not recommended to omit either.
- Cherries: Fresh is best here as frozen would result in a soggy filling. It’s also best to pit these, if you do not have a cherry pitter, a paper clip can help do the job.
See recipe card for quantities.
How to make Latvian Cherry Crumb Cake:
Step 1: Whip: The butter and sugar until fluffy. Add the vanilla extract, lemon zest, sour cream and half the sliced almonds.
Step 2: Crumble: Stir the dry ingredients together and toss into the mixture. Beat on low to form a rough crumble.
Step 3: Chill and press: Chill the mixture to rest before tossing ⅔’s into a lined baking tin and pressing firmly down to smooth out.
Step 4: Filling: Toss the oatmeal over the base and top with the pitted cherries.
Step 5: Topping: Finish with the remaining topping mixture and sliced almonds.
Step 6: Bake: Until golden and allow to cool fully.
Step 7: Slice and serve: Slice up and serve as is or with a hefty dollop of whipped cream or Greek yogurt. Enjoy!
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Latvian Cherry Crumb Cake
Ingredients
- 130 grams / 4.6 ounces butter room temperature
- 100 grams / ½ cup superfine/caster sugar
- 80 grams / 1 cup almond flakes
- 43 grams / 3 tablespoons sour cream
- ½ teaspoon ground cinnamon
- 2 grams / 1 teaspoon lemon zest finely chopped
- 300 grams / 1 ¾ cups + 2 tablespoons plain flour
- 2 grams / ½ teaspoon baking powder
- ¼ teaspoon sea salt
- 10 grams / 2 tablespoons rolled oats
- 350 - 500 grams / ¾-1 pound sweet cherries halved and pitted
Instructions
- Toss the butter and sugar into a bowl and whip until pale, fluffy and doubled in volume, approximately 5 minutes.
- Add the sour cream, ground cinnamon, lemon zest and half the almond flakes.
- Whip on the lowest setting until combined.
- Toss the flour, baking powder and salt into a separate bowl and stir together.
- Add to the whipped mixture and stir to form a rough crumble mixture.
- Cover and refrigerate for 30 minutes.
- Preheat the oven to 200C/400F and line a baking tin with parchment paper.
- Spoon ⅔ the crumble mixture into your baking tin and and press down firmly until even, but with a higher ridge at the edges.
- Toss the oatmeal over the base evenly and top with the cherries.
- Crumbling over the remaining dry mixture and finish with the remaining almond flakes.
- Bake until golden, approximately 40 minutes.
- Remove and set aside to cool before removing from the tin.
- Slice and serve.
- Dig in!
Notes
- Cherries: Fresh is best here as frozen would result in a soggy filling. It’s also best to pit these, if you do not have a cherry pitter, a paper clip can help do the job.
- Using other fruits: While cherries are traditional here, you can use raspberries, blueberries, blackberries, peaches or even rhubarb in their place.
- Baking tin: A 18x18 cm or 7x7 inch square baking tin works well here, though a rectangle tin would also work well.
- Best stored: Store in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 5 days. You can also freeze it for up to 3 months. Thaw before serving.
Nutrition
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