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Cherry Ginger Crumb Cake
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Coffee Cake

3/4 cup firmly packed brown sugar

1/3 cup Land O Lakes® Butter, softened

1/2 cup sour cream

2 large Land O Lakes® Eggs

1 teaspoon vanilla

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/2 cup dried cherries,   coarsely chopped


1/4 cup all-purpose flour

1/4 cup firmly packed brown sugar

3 tablespoons cold cut into chunks

3 tablespoons chopped crystallized ginger  


1/2 cup powdered sugar

1 to 2 teaspoons Land O Lakes® Half & Half

 *Substitute sweetened dried cranberries or dried blueberries. **Substitute 3/4 teaspoon ground ginger.

How to make

  1. STEP 1

    Heat oven to 350°F. Grease and flour 9-inch round baking pan; set aside.

  2. STEP 2

    Combine 3/4 cup brown sugar and 1/3 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add sour cream, eggs and vanilla; continue beating until well mixed. Add 1 1/2 cups flour, baking powder, salt and ginger; beat at low speed until well mixed. Stir in cherries. Spread batter into prepared pan.

  3. STEP 3

    Stir together 1/4 cup flour and 1/4 cup brown sugar in medium bowl. Cut in 3 tablespoons butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in crystallized ginger. Sprinkle topping over batter. Bake 30-35 minutes or until toothpick inserted in center comes out clean and topping is golden brown.

  4. STEP 4

    Combine powdered sugar and enough half & half for desired consistency in small bowl. Drizzle over warm coffee cake.

Tip #1

Crystallized ginger is ginger cooked in sugar syrup and coated with sugar. It is found in the spice or produce section of the supermarket.

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