Cherry Crumb Cake (Grain-Free)

By Carrie Vitt
Yield 9 servings

The base of the cherry crumb cake is a basic lightly-sweetened almond flour cake, then you layer a pound of cherries on the cake batter and finish with a sweet crumble topping. It’s best the day you bake it and can be served for a decadent breakfast or summertime dessert.

Ingredients:

• 1/2 cup unsalted butter, softened
• 1/2 cup maple sugar
• 2 large eggs, room temperature
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 2 tablespoons whole milk or coconut milk
• 1 tablespoon fresh lemon juice
• 1 1/2 cups almond flour
• 2 tablespoons coconut flour
• 1/4 cup arrowroot flour
• 1 teaspoon baking powder (make sure it’s grain-free)
• 1/4 teaspoon unflavored gelatin
• 1/2 teaspoon Celtic sea salt
• 1 pound fresh pitted cherries (I use this cherry pitter )

• 1 cup almond flour
• 2 tablespoons coconut flour
• 1/2 teaspoon unflavored gelatin
• 1/4 cup maple sugar
• 1/4 teaspoon Celtic sea salt
• 1/2 cup soaked and dehydrated pecans or walnuts
• 6 tablespoons unsalted butter

Method:

1. Preheat the oven to 350ºF and adjust the rack to the middle position.
2. Place the butter and maple sugar in the bowl of a standing mixer with the beater attachment. Beat on medium speed for 3 minutes. With mixer on low, beat each egg in until fully incorporated. Mix in almond extract and vanilla extract.
3. In a small measuring cup, combine milk and lemon juice and let sit while you prep the rest of the cake.
4. Combine the almond flour, coconut flour, arrowroot, baking powder, gelatin and sea salt in a mixing bowl.
5. Gradually add the flour mixture to the butter mixture alternately with the milk/lemon mixture, beating just until combined after each addition.
6. Pour the batter into a buttered 9-inch cake pan (preferably one with a removable bottom). Place the cherries in an even layer on top of the cake batter.
7. Make the topping by placing the almond flour, coconut flour, gelatin, maple sugar, sea salt and nuts in the bowl of a food processor and pulse for eight 1-second pulses. Add the butter, and pulse until the mixture forms moist clumps. Using your hands, sprinkle the crumble topping evenly over the cherries.
8. Bake until golden brown, about 55 minutes to 1 hour. Cool for 10 minutes and then remove the cake from the pan. Cool completely and then serve. Best served the day it’s baked.