Crumble cake with sponge mixture is our absolute favourite cake. It is prepared fast and is incredibly versatile if you change only a few ingredients. With seasonal fruits alone you get a vast variety of cakes. Quite rightly, the crumble cake is a true classic!

Pit the cherries and mix them with the sugar.
Preheat the oven up to 180°C upper/lower heat. Grease a springform pan with 18cm diameter.
For the crumbles, roughly chop the walnuts. Mix flour, sugar and salt. Dice the butter, add it to the flour mix and work the dough with the food processor until it crumbles. Work in the walnuts and cool the crumbles in the fridge.
For the dough, froth up the butter with the sugar until it is creamy. Bit by bit, add the eggs. Afterwards add flour, baking powder and salt. Only stir until the ingredients are well mixed.
Fill the dough into the baking pan and even the surface. Spread the cherries without the juice on the dough. Afterwards, add the crumbles. Bake the cake for about 60 minutes on the middle rake (test with a chopstick if it is done yet). Temporarily check if the crumbles do not get too brown. If so, cover the cake.

FOR Springform pan Ø 18 cm

FOR THE FILLING

250 g sweet cherries

250 g sour cherries

25 g whole cane sugar

FOR THE CRUMBLE

35 g wholemeal spelt flour

25 g whole cane sugar

1/4 tsp salt

35 g cold butter

45 g walnuts

FOR THE DOUGH

125 g butter

100 g whole cane sugar

2 organic eggs (size M)

85 g wholemeal spelt flour

85 g spelt flour (type 1050)

1 1/2 tsp baking powder

1/4 tsp salt