Cherry Crumble Cake with Meringue and Yogurt Cream

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This exquisite cake brings together a crisp, buttery crumble base, a vibrant cherry filling, and a pillowy topping of yogurt‑folded meringue—perfect for any occasion that calls for a show‑stopping dessert.

In this recipe, we transform pantry staples into a stunning, multi‑textured cake that balances sweetness and tartness, crunch and creaminess. The foundation is a tender shortcrust dough enriched with butter and lightly sweetened sugar. A portion of this dough is pressed into the pan to form a sturdy base, while the remainder is crumbled and reserved as a streusel topping. The vibrant cherry layer that follows uses frozen pitted cherries gently macerated with sugar and brightened by fresh lemon juice, thickened with starch for a jam‑like consistency. The crowning glory is a two‑part cream: first, a classic French meringue whipped until glossy peaks form with sugar and a hint of vanilla; then folded together with tangy Greek yogurt and additional starch for body and stability. As the cake bakes, the meringue sets into a delicate cloud, while the streusel lid browns to golden perfection. Each slice reveals three beautiful strata—crumb, fruit jewel, and snowy cream—offering a symphony of textures in every bite.

This dessert is perfect for afternoon teas, potlucks, or festive gatherings, and it travels well—slices hold their shape and look impressive on any buffet table. Since the layers complement each other, you can adjust sweetness or tartness to suit your taste: increase sugar for a sweeter filling, or add more lemon zest for extra brightness. The recipe is scalable: halve it for an intimate gathering or double it for a crowd. Whether you’re a novice baker or an experienced pastry enthusiast, this cherry crumble cake will delight guests and become a new favorite in your recipe repertoire.

Preparation, Cook, and Total Times

Preparation Time: 30 minutes (plus refrigeration and resting time)
Chill Time (dough): 30 minutes
Cook Time: 45 minutes
Rest & Cooling Time: 1 hour before slicing; ideally chill 2–3 hours or overnight
Total Active Time: 1 hour 15 minutes
Total Time (including chilling): Approximately 5 hours

Yield

Makes one 9″×13″ (23 × 33 cm) pan; serves 12–16 slices.

Cuisine

Modern European‑inspired bake with Eastern European cherry influences.

A Full List of Ingredients

For the Crumble Base and Topping:

2 large eggs, separated (yolks and whites reserved separately)
60 g (⅓ cup) granulated sugar
300 g (2 ¼ cups) all‑purpose flour
10 g (2 tsp) baking powder
140 g (½ cup + 2 Tbsp) unsalted butter, softened and cubed

For the Cherry Filling:

500 g (1 lb) frozen pitted cherries
100 g (½ cup) granulated sugar
Juice of 1 lemon (about 2 Tbsp)
3 Tbsp cornstarch (starch)

For the Yogurt Meringue Topping:

Egg whites from 2 large eggs
100 g (½ cup) granulated sugar
½ tsp pure vanilla extract
40 g (¼ cup) cornstarch
200 g (¾ cup plus 1 Tbsp) Greek yogurt

For Finishing:

Powdered sugar, for dusting (optional)

Step‑by‑Step Cooking Directions

Preheat & Prepare Pan: Preheat your oven to 170 °C (340 °F). Grease a 9″×13″ baking pan and line with parchment paper, leaving an overhang for easy removal.
Make the Crumble Dough: In a large bowl, whisk egg yolks with 60 g sugar until pale. Stir in flour and baking powder. Using clean fingers or a pastry cutter, rub in cubed butter until mixture resembles coarse crumbs.
Form Base & Reserve Crumbles: Press about two‑thirds of the dough evenly into the prepared pan to form a firm base. Crumble the remaining dough into small pieces and set aside in the fridge.
Chill Dough: Refrigerate pan for 30 minutes to let the base firm up.
Prepare Cherry Layer: In a medium saucepan, combine cherries, 100 g sugar, and lemon juice. Cook over medium heat, stirring occasionally, until cherries release juices, about 5 minutes. Stir cornstarch into 3 Tbsp cold water to make a slurry; whisk into cherries and simmer until thickened, about 2 minutes. Remove from heat and cool slightly.
Assemble Layers: Pour cooled cherry mixture over the chilled crust, spreading evenly.
Whip Meringue: In a clean bowl, beat egg whites with an electric mixer on medium speed until foamy. Gradually add 100 g sugar, increasing speed to high until stiff, glossy peaks form (4–5 minutes). Beat in vanilla.
Fold Yogurt & Starch: In a separate bowl, whisk Greek yogurt with 40 g cornstarch until smooth. Gently fold yogurt mixture into meringue until streak‑free, taking care not to deflate the peaks.
Top & Crumble: Spread the yogurt meringue over cherries in an even layer. Sprinkle reserved crumble pieces evenly atop the meringue.
Bake: Place pan in preheated oven and bake 45 minutes, or until crumble is golden and meringue is set (no longer glossy in center).
Cool & Dust: Remove from oven and let cool on a wire rack 1 hour. Dust with powdered sugar if desired. For clean slicing, chill 2–3 hours or overnight before lifting from pan and cutting.

Nutritional Information

Per 1 slice (assuming 16 servings):

Calories: 240 kcal
Protein: 4 g
Carbohydrates: 30 g
Sugar: 18 g
Fat: 11 g
Saturated Fat: 6 g
Cholesterol: 45 mg
Fiber: 1 g
Sodium: 110 mg

The Origins and Popularity of the Recipe

Crumb‑topped cakes have roots in Central and Eastern Europe, notably the Polish “kruszonka” and German Streuselkuchen. Traditional versions layer fruit—often plums, apples, or cherries—beneath a sweet crumb. The meringue‑folded yogurt topping is a modern twist, inspired by French patisserie’s “île flottante” meringue islands and Eastern European yogurt‑based desserts. With the global rise of fusion baking in the 21st century, home bakers began combining techniques—strudels, crumbles, and creamy frostings—to create multi‑textured treats. This cake epitomizes that trend, merging a heritage fruit crumble with contemporary yogurt‑meringue cream, delivering the best of old‑world comfort and new‑world lightness. It’s particularly beloved in spring and summer when cherries are abundant, and its vibrant hue makes it a visual centerpiece at gatherings.

Reasons Why You’ll Love the Recipe

Multi‑Textural Delight: Crunchy base, juicy fruit, and creamy cloud top in one slice.
Seasonal Versatility: Swap cherries for berries, apples, or stone fruits.
Show‑Stopping Presentation: Three distinct, vibrant layers impress guests.
Beginner‑Friendly Steps: Simple dough and stovetop filling—no pastry chef skills required.
Make‑Ahead Ease: Can be baked a day ahead and refrigerated for stress‑free entertaining.
Balanced Sweetness: Yogurt adds tang, reducing overall sugar impact.

Health Benefits

Protein Boost: Greek yogurt and eggs provide high‑quality protein for satiety.
Antioxidants: Cherries are rich in anthocyanins, which help combat inflammation.
Probiotics: Live cultures in yogurt support gut health.
Controlled Fat: Butter is used judiciously for flavor; the meringue is virtually fat‑free.
Reduced Refined Sugar: Lemon juice brightens flavor, allowing lower sugar in fruit filling.

Serving Suggestions

Fresh Berries: Garnish slices with a handful of fresh raspberries or blueberries.
Whipped Cream: A dollop of lightly sweetened whipped cream for extra decadence.
Mint Sprigs: Fresh mint adds color contrast and herbal aroma.
Ice Cream: Serve warm slices with vanilla or cherry‑almond ice cream.
Cheese Plate: Pair with mild, creamy cheeses (e.g., ricotta or mascarpone) as a palate cleanser.

Common Mistakes to Avoid

Under‑Chilled Crust: Pressing and chilling the base prevents sogginess—don’t skip the chill step.
Runny Filling: Ensure the cherry cornstarch slurry is fully cooked to avoid a loose layer.
Deflated Meringue: Fold yogurt in gently; over‑folding will lose volume and result in a dense topping.
Over‑Browning: Watch the crumble—if edges darken too quickly, tent loosely with foil.
Skipping Rest: Cutting too soon can cause layers to blur; chilling ensures clean strata.

Pairing Recommendations

Wines: Light, effervescent Prosecco or a semi‑dry Rosé complements the tart cherries.
Beers: A Belgian Witbier with citrus notes balances the sweet and tangy layers.
Teas: Earl Grey tea offers bergamot aroma that pairs beautifully with cherry.
Coffee: A medium roast coffee with nutty undertones contrasts the tart fruit.
Non‑Alcoholic: Sparkling lemonade or cherry‑infused iced tea enhances fruit flavors.

Cooking Tips

Uniform Crumbs: Use your fingertips to rub butter into flour for even streusel size.
Even Baking: Rotate the pan halfway through baking for uniform color.
Egg Temperature: Room‑temperature eggs whip to greater volume for meringue.
Cherry Alternatives: Fresh cherries may be used; pit and macerate them for 30 minutes with sugar.
Advance Prep: Dough can be made and frozen; thaw and press into pan when ready.

Variations to Try

Berry Medley: Use a mix of strawberries, raspberries, and blueberries instead of cherries.
Nutty Crunch: Fold chopped almonds or walnuts into the streusel topping.
Chocolate Drizzle: After baking, drizzle melted dark chocolate over the cooled top.
Citrus Zest: Add lemon or orange zest to dough for extra brightness.
Spiced Twist: Incorporate ground cinnamon or cardamom into the crumble base.

Similar Recipes to Try

Apple Crumble Coffee Cake (with cinnamon streusel)
Mixed Berry Cheesecake Bars (with graham‑cracker crust)
Lemon Meringue Tart (bright citrus and silky meringue)
Plum Streusel Kuchen (German‑style fruit crumb cake)
Rhubarb Custard Pie (tart fruit and creamy filling)

Ingredient Spotlight

Greek Yogurt: This thick, tangy yogurt adds richness and stabilizes the meringue, creating a tender, moist topping. Its live cultures may aid digestion, and its high protein content helps with structure, reducing egg reliance in the cream layer.

Conclusion

This Cherry Crumble Cake with Meringue and Yogurt Cream is a breathtaking dessert that satisfies on every sensory level. Its harmonious balance of crunchy, juicy, and airy components showcases how simple ingredients can transform into an elegant, memorable treat. Whether you’re celebrating a special occasion or elevating a casual weekend tea, this cake delivers dazzling color, complex flavor, and pleasing textures. With its make‑ahead convenience and adaptable nature, it’s destined to become a staple in your baking repertoire—offering endless opportunities for experimentation and enjoyment.

Comprehensive FAQ Section

Can I use fresh cherries instead of frozen?
Yes. Pit and halve 600 g fresh cherries, toss with 100 g sugar, and let macerate 30 minutes before cooking to draw out juices.
My meringue wept after baking—how can I prevent that?
Ensure sugar is fully dissolved by whipping to stiff peaks. Bake in a moderately low oven (170 °C), then cool gradually to avoid condensation.
Is it necessary to chill the cake before slicing?
Chilling for at least 2 hours firms all layers, yielding cleaner, defined slices and preventing fruit juices from leaking.
How do I store leftovers?
Cover tightly and refrigerate up to 3 days. The meringue crust may soften; refresh by gently toasting under a broiler for 1–2 minutes if desired.
Can I freeze slices?
Yes. Wrap individual slices in plastic wrap and foil. Freeze up to 1 month; thaw overnight in fridge before serving.
My crumble topping sank into the meringue—what happened?
Sprinkle crumbles gently after meringue is piped or spread. Avoid pushing crumbs into the cream layer.
Can I make this gluten‑free?
Substitute all‑purpose flour with a 1:1 gluten‑free baking blend; chilling dough thoroughly helps maintain structure.
What’s the best way to pit cherries quickly?
Use a cherry pitter tool, or insert a thin straw or skewer through the stem end to push out the pit.
How can I intensify cherry flavor?
Add a splash of cherry liqueur (e.g., Kirsch) or a teaspoon of cherry extract to the fruit filling during cooking.
My meringue didn’t whip—what went wrong?
Ensure no trace of yolk in whites and that the bowl and beaters are impeccably clean and dry. Use room‑temperature eggs for optimal volume.

Enjoy baking—and savor every layer of this stunning cherry crumble cake!