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Baked goods

Sour cherry sheet cake with buttery crumb topping

A tender butter crust topped with sour cherries and buttery crumbs, baked in a sheet pan for 40 minutes and cut into 20 pieces.

Slovak cuisine · Vegetarian · Translated from Slovak ·

Sour cherry sheet cake with buttery crumb toppingSave on Pinterest

Recipe at a glance

Prep time
25 min
Cook time
40 min
Total time
1 hr 5 min
Temperature
180 °C (350 °F)
Servings
20 pieces
Difficulty
Easy
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This sour cherry crumb cake has three layers: a tender butter crust, sour cherries with a little sugar and starch, and a crisp buttery crumb topping. The starch binds the cherry juices, making the cake easy to slice.

Ingredients

Crust and crumb topping

Filling

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Instructions

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  1. Make the crumb mixture

    10 min

    Preheat the oven to 180 °C (350 °F). Mix the flour with the sugar, vanilla sugar, and baking powder. Rub in the cold butter with your fingertips until coarse crumbs form. Set aside one-third for the topping.

  2. Make the crust

    8 min

    Add the egg to the remaining crumb mixture and quickly work it into a dough. Press it into a baking pan lined with parchment paper (about 25 × 35 cm).

  3. Add the cherries

    5 min

    Toss the sour cherries with the sugar and starch, spread them over the dough, and sprinkle with the reserved crumb topping.

  4. Bake

    40 min

    Bake for 35–40 minutes at 180 °C (350 °F), until the topping is golden. Let the cake cool, then cut it into squares.

Tip: The butter for the crumb topping must be cold, straight from the refrigerator. Warm butter will combine with the flour into a dough, and the topping will not be crisp.

Nutrition facts

Approximate values per piece, calculated from the ingredients

Energy
227 kcal
Protein
2.8 g
Carbohydrates
31 g
of which sugars
13 g
Fat
11 g
of which saturates
6.4 g
Fiber
1.1 g
Salt
0.1 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Višňový koláč s maslovou drobenkou na plech

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