Latvian Cherry Crumb Cake
Saldo Kirsu Drumstalinkuka is the Latvian name for Cherry Crumb Cake. It combines sweet cherries with a press in base all topped with a streusel topping. Ideal for lunch boxes or a baked snack, this recipe is perfect to share with loved ones.
Servings 12 -16
Calories 244kcal
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
Calories: 244kcal