Cherry Marzipan Streusel Cake
User Reviews
5
Cherry Marzipan Streusel Cake
Description
Cherry Marzipan Streusel Cake showcases the richness of marzipan incorporated both in the cake batter and streusel topping, paired with fresh cherries that add juicy bursts and tartness. The batter is leavened with baking powder and soda for a soft, tender texture, and the streusel topping creates a sandy, crumbly layer on top. Baking in a 9-inch springform pan at 350°F ensures even cooking and a golden crust around the edges. The cherries are placed on top before scattering the streusel, allowing their juices to soak slightly into the cake beneath.
The flavor highlights the almond essence from the marzipan combined with comforting vanilla and the bright acidity of cherries. The streusel adds a sweet, buttery crunch that contrasts the moist cake. This cake works well served as a casual dessert or alongside afternoon tea. The recipe also suggests that fresh cherries are preferable for best texture, but stone fruits like peaches or plums can be substituted if desired.
Handling the marzipan in both the batter and topping requires gentle mixing to avoid overworking the flour, preserving the tender crumb. The streusel mixture is combined by hand to achieve the crumbly clusters. Dusting with powdered sugar after baking adds a finishing touch. Thoroughly draining canned or frozen cherries prevents excess moisture from affecting the cake's texture.
Ingredients
- 1/2 cup butter , at room temperature
- 1 cup sugar
- 1/3 cup marzipan homemade
- 1 egg large
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract pure
- 1 1/2 cup all-purpose flour unbleached
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups Cherry pitted and halved (fresh cherries recommended; if using canned or frozen be sure to thoroughly drain them of excess liquid); can also substitute peaches, apricots, plums, or cranberries, fresh
- FOR THE STREUSEL TOPPING:
- 1/2 cup all-purpose flour unbleached
- 1/2 cup sugar
- 1/3 cup marzipan crumbled, homemade
- 4 tablespoons butter cut into small pieces
- powdered sugar for dusting
Instructions
- Preheat the oven to 350 degrees F. Grease a 9 inch springform.
- To make the streusel topping: Combine the flour and sugar in a medium bowl. Add the almond paste and butter and use your fingers to combine the mixture until it resembles sandy clumps. Set aside until ready to use.Using an electric mixer, beat the butter and sugar together for several minutes until light and fluffy. Add the almond paste and vanilla extract and beat until combined. Add the egg and beat until combined.In another bowl, combine the flour, baking powder, baking soda and salt. Using a rubber spatula, stir in half of the buttermilk followed by half of the flour mixture. Fold in the remaining buttermilk followed by the rest of the flour mixture. Be careful not to over-stir.
- Spoon the mixture into the greased springform, smoothing the top. Place the cherries on the top, then sprinkle the streusel topping over it.Bake on the middle rack for 45-55 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cake sit in the springform for 10 minutes before removing, then allow to cool completely on a wire rack. Once cooled, sift powdered sugar over the top. Serve plain, with whipped or ice cream.Store in a cake saver or tin. This cake tastes even better the next day.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 541 kcal
% Daily Value*
| Calories | 541kcal | 27% |
| Carbohydrates | 77g | 26% |
| Protein | 7g | 14% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 68mg | 23% |
| Sodium | 381mg | 16% |
| Potassium | 246mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 50g | 100% |
| Vitamin A | 609IU | 12% |
| Vitamin C | 2mg | 2% |
| Calcium | 68mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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