Cherry Cake w/ Ginger Lime Pecan Crumb Topping!

I have been dreaming of this cake for one year.

We spent a few days last summer at the home of a baker in the Hamptons, and she served us this cake.

It was one of the best cherry cakes I had ever had.
The topping was scrumptious and I couldn't wait till cherry season so I could bake this cake for you and me.

Well, the time is now.

Cherries are here, and I love them.
Possibly the only fruit I like enough to eat on their own (I will take vegetables over fruit any day).

And let's talk about this streusel topping.
It's ridiculous.

The original recipe uses grated ginger, but I used candied, chopped ginger instead.
It sounds weird, the lime zest, pecans and ginger, but it all works, trust me.
I will be using this topping on other cakes.

The original recipe is from Bake from Scratch magazine, which is the BEST magazine subscription for the home baker.
You will never want to give or throw away an issue. Worth its price.

Go get some cherries and bake this cake!!!

BTW, I hate pitting cherries, but if you must do the job, this is a great gadget. I have an aluminum one from Italy that pits cherries and olives, but you can't put it in the dishwasher. This one is better. (link to product here).

Cherry Cake w/ Ginger Lime Pecan Crumb Topping:

3/4 cup all purpose flour
1/2 cup granulated sugar
1/3 cup unsalted butter, melted
1/4 cup chopped pecans
2 teaspoons lime zest
1 teaspoon grated fresh ginger
1/2 teaspoon salt (I used sea salt)
1/4 teaspoon ground cinnamon


1/2 cup unsalted butter (a stick), softened
1/2 cup granulated sugar
1/4 cup firmly packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/3 cup whole buttermilk (I think whole milk or sour cream would also work)
1 pound cherries, pitted


Combine all ingredients for the ginger-lime crumb topping in a small bowl and stir until the mixture is crumbly.
The mixture can be made ahead and stored in the fridge the day before.


Preheat the oven to 350 degrees F.

Grease and flour an 8 inch (don't use a different size pan for this cake, 8" only) springform pan then line the pan with parchment paper and grease the parchment paper.

In a large bowl, beat the butter and sugars together on medium speed until fluffy. About 3 to 4 minutes. (I do everything by hand, as you all know by now).

Beat in the eggs one at a time, making sure to mix well after each addition.

Mix in the vanilla and almond extracts.

In a medium size bowl, whisk together the flour, baking powder and salt.

With the mixer reduced to low, gradually add the flour mixture to the butter mixture while alternating with the buttermilk.

Begin and end with the flour mixture.

Using a silicone spatula, pour the batter into your prepared pan and smooth the top.

Spread the pitted cherries evenly over the top of the batter. (Next time, I will add more cherries on top and to the batter, enough to cover the entire cake).

Sprinkle the ginger-lime crumb topping over the cherries and pat down with your hands.

Bake the cake for about 55 minutes, or until a wooden skewer inserted in the middle comes out clean.

Remove the cake from the oven and let cool in the pan for about 15 minutes before releasing the cake and then transfer to a wire rack to cool completely.

My friend who made this cake last summer served it to us from the fridge. It was actually delicious cold!

Winner, winner, chicken dinner.


Portia825 said…
I love the look of your updated blog but I can’t figure out how to print the recipes. You used to have a print-friendly link. What should I do?
Stacey Snacks said…

Blogs don't offer the print friendly option anymore.

You can copy and paste the recipe, by highlighting and right clicking, then hit PRINT.

Portia825 said…
Thanks. I was hoping I was missing something, but I’ll adjust. That cherry cake looks amazing!
Bebe said…
Printing recipes (I too miss the Print function). Here’s another option that I use. Go to

Copy and paste the url of the recipe page into the field at this site. Edit as desired. It can take a while to get the hang of it. Images/photos can be scaled or removed entirely. Anything excess in the text can be removed.

I got this recipe down to two pages, which is typical. I keep the printfriendly link in my toolbar favorites...
Stacey Snacks said…
Thanks Bebe!
Who knew???

Portia825 said…
Thanks Bebe! You've helped us all.
Bebe said…
You’re welcome! I forget where I learned that but it has been a godsend. Use it all the time for many applications.

About this interesting recipe. My natural-born great cook Mother always used some almond extract (though not as much as in this recipe) in her fabulous cherry pie. For some reason some almond extract really enhances cherries.

I am wondering if I could use (when cherries aren’t in the markets) the Morello cherries that Trader Joe’s features in jars? Well-drained, of course.

Stacey Snacks said…
The answer is no regarding Morello cherries. This recipe is to showcase the season's gorgeous FRESH cherries.

Those Morellos are too sweet and soft, won't work.

Sorry, Charlie.
Lee said…
Hi, Stacey. Love your recipes. Would orange zest work? And candied orange peel mixed with the ginger?
Stacey Snacks said…
Why not? Cherries and orange go nicely together....I love orange zest in cakes.

And candied orange would be nice.......but the streusel here w/ the ginger and lime is what it's all about.

priyanka dave said…
Hello Stacey,

Thanks for sharing your great post and experience with us.

Carol said…
Hi Stacey,
This recipe sounds delicious and I want to make it this week. How much salt is needed for the crumb cake? I see the toppling has a 1/2 teaspoon listed and the crumb cake doesn't have salt listed as an ingredient. I see salt is in the crumb cake directions to mix together with the flour and baking powder. Please clarify.
Unknown said…
I made this cake over the weekend- big hit, but I did make it in a 9" springform pan with closer to 1 1/2 lbs of pitted cherries and it was just perfect. And I would double the topping next time.
Carol said…
Hi Stacey,
II read that you used candied ginger. How much of the candied ginger did you use? I found diced natural crystallized ginger at or Target sells Simply Balanced organic crystalized diced ginger...not sure which one to purchase for this recipe. Please advise.
staceysnacks said…
Sorry for the late response. The original recipe has 1/2 tsp salt...I never use it in my baking! And use about 1-2 tbsp of chopped candied ginger. You will be fine. Let me know!