Name: Sour Cherry Crumb Cake
Yield: 12 servings
Ingredients: 1½ lb. fresh sour cherries, pitted, or frozen; ½ cup (100 g) granulated sugar; ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; 1¼ cups (156 g) all-purpose flour; 1 cup (200 g; packed) light brown sugar; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; 1 tsp. ground cardamom; 1 tsp. ground cinnamon; ½ cup (1 stick) unsalted butter, melted, slightly cooled; 2 cups (250 g) all-purpose flour; 1 tsp. baking powder; 1 tsp. baking soda; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; 1 cup (200 g) granulated sugar; ½ cup (1 stick) unsalted butter, room temperature; 2 large eggs; 1 cup sour cream; ⅓ cup buttermilk; 2 tsp. vanilla extract

Sour Cherry Crumb Cake on a pink background

Photograph by Rana Düzyol, food styling by Pearl Jones, prop styling by Beth Pakradooni

Whether you call it crumb cake or coffee cake or can’t actually talk because you already started eating it, there is just nothing better than a plush, buttery cake topped with crispy crumbly bits of goodness. Adding a jammy swirl of sweet-tart cherries to the batter results in a summery twist on an otherwise evergreen classic. If you can’t get your hands on fresh sour cherries, frozen will work; they’ll just need some extra time on the stove to get jammy. And if you can’t find sour cherries, you can use standard sweet cherries. You'll want to reduce the amount of sugar to ¼ cup and add the zest and juice of 1 lemon to the cooled cherry mixture before adding it to the baking pan.