For the base
- 310 g all-purpose flour
- 240 g sour cream
- 200 g granulated sugar
- 170 g softened butter
- 3 eggs
- zest of 1 lemon
- 1 tsp baking soda
- ½ tsp baking powder
- a pinch of salt
For the filling
- 300g Vignola IGP cherries
For the crumble topping
- 50 g sugar
- 80 g peeled almonds
- 60 g cold butter, cut into cubes
- 80 g all-purpose flour
- a pinch of ground cinnamon
Combine flour, sugar, almonds, cold butter cubes, and cinnamon in a food processor, pulsing until crumbly. Transfer mixture to a bowl and refrigerate briefly.
Mix softened butter with granulated sugar until light and fluffy. Add eggs individually, beating thoroughly after each addition to create a smooth, airy base mixture.
Stir in sour cream, lemon zest, sifted flour, baking powder, baking soda, and salt. Mix gently until a thick, cohesive batter forms without overworking it.
Grease and flour a rectangular 22×33 cm pan. Spread the batter evenly inside, smoothing the surface carefully and tapping lightly to release trapped air.
Halve the cherries and remove their pits. Scatter them evenly across the batter, ensuring each portion receives fruit for balanced sweetness and pleasant texture throughout.
Sprinkle the chilled crumble mixture generously over the cherries, allowing some fruit to remain visible. This creates a beautiful rustic appearance and enhances the cake’s final texture.
Bake at 170°C (340°F) for 1–1.5 hours until a toothpick emerges clean. Cool completely in the pan before slicing into squares.