Tart Cherry Crumb Cakes

Last weekend, I had the honor of helping to throw a 30th birthday party for my good friend . We set up long tables in the middle of a big field and ate fruit, cheeses, sweet potato fries, seafood, corn on the cob...it was a beautiful--and filling!--end to a lovely summer season. We ended the evening with these sweet little crumb cakes. Filled with spicy streusel and tart pie cherries, and topped with delicious vanilla bean ice cream, they were the perfect dessert for a rustic birthday celebration. To read more about the party, click HERE.

Tart Cherry Crumb Cakes
adapted from a recipe from Sophistimom
I had to triple the recipe to make enough cakes for the party, and ran out of sour cream before I had made all of the batter. In a pinch, you can use plain yogurt. And in a really, really big pinch, you can use vanilla or honey yogurt; just decrease the sugar to 3/4 cup.

for the cakes:
1/2 cup unsalted butter, softened
1 cup + 3 Tablespoons sugar, divided
2 eggs
1 teaspoon vanilla
3/4 cup sour cream
1 3/4 cups flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
2 cups tart pie cherries, pitted

for the streusel:
3/4 cup brown sugar
1/2 cup flour
1/4 teaspoon salt
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
4 Tablespoons butter, softened

for the glaze:
1 cup powdered sugar
4 Tablespoons cream (may need more)
1/4 teaspoon vanilla extract

Preheat the oven to 325 degrees. Cut six 4" circles out of parchment paper. Spray six mini springform pans (4") with nonstick spray. Lay a parchment circle in the bottom of each pan, and set aside. In a large bowl, beat butter and 1 cup sugar until light and fluffy. Add eggs one at a time, beating and scraping down the sides of the bowl with each addition. Add vanilla and sour cream and beat until smooth. In a medium bowl, combine flour, salt, baking powder, and baking soda. Add flour mixture to butter mixture and beat until just combined. In a small bowl, combine all streusel ingredients. Mix with a fork or your hands until well-mixed and crumbly. Spread about 1/2 cup of batter in the bottom of each pan. Divide the cherries evenly among the six pans. Sprinkle a heaping Tablespoon of streusel over the cherries in each pan. Divide remaining batter among the six pans, and top with the remaining streusel. Bake for 25-30 minutes, until a toothpick inserted in the center of one of the cakes comes out clean. Remove cakes from oven and let cool 5 minutes before removing from pans. In a small bowl, whisk together glaze ingredients. The glaze should be just thin enough to drizzle, so if needed, add more cream. Drizzle glaze over cakes and serve warm.