With a super tender, moist crumb, filled with sweet and plump fresh cherries, and generously laced and dotted with heavenly marzipan, this cake will win you over after the first bite. And DO NOT skip over this recipe because you’re thinking, “Dang it, I don’t have marzipan and it’s too expensive to buy.” I’M HERE TO RESCUE YOU! I’m including my super-duper easy homemade marzipan recipe!
I grew up on streusel cakes in Germany. They’re popular in every region of the country and for good reason. They’re delicious! There are countless varieties of streusel cake and many of them include fruit. And lots of butter, of course. I had some fresh cherries on hand and was craving a good streusel cake – a match made in heaven!
Marzipan, food of the gods.
But that was not all, I was specifically craving a marzipan-based streusel cake. Is there anything more divine-tasting than marzipan?
On a side note: I doubt you’ll hear it preached from any religious pulpit, but I’m convinced that the manna sent from heaven to the Israelites was actually marzipan. Living off marzipan every day for 40 years? Take me to the wilderness!
If you’re like me, you don’t usually have store-bought marzipan on-hand when you need it and grimace at the thought of having to buy it – it’s expensive! And that’s why I make it myself – and why you must give it a try!
It’s so incredibly easy to make, takes seriously 5 minutes, and the results are out-of-this-world delicious. Once you’ve made it you’ll make it again and again. Click on the link below for my recipe:
Cherries, glorious cherries!
For you cherry lovers out there, you’ll be interested to know that there is a new variety on the market! I just sampled some Orondo Ruby cherries, which have just been made available for the first time.
My home, Washington State, produces over 50% of the cherries grown in the United States and is famous for its sweet cherries. These gorgeous red-blushed Orondo Rubies with their rich golden yellow flesh are known for their crisp skin, firm bite, juiciness, and tremendous flavor. And they’re even sweeter than Rainier cherries.
They’re grown along the beautiful banks of the Columbia River in the town of Orondo in eastern Washington.
Orondo Rubies mature earlier in the growing season than Bings and Rainiers, are grown in small quantities, and are available only for a short period of time.
Above three images courtesy G&C Farms
If you’re interested in giving these delicious Rubies a try, you can refer to this list of available locations.
Oh, Cherry Marzipan Streusel Cake, how I love you!
You’re going to love this luscious German-style cake with its rich buttery flavor, sweet fruitiness, and irresistible taste of marzipan! And it tastes even better the next day (if you can muster the self-control to wait)!
Say it with me: “Because I’m worth it.”
Let’s get started!
Wash, stem and half some sweet cherries – you’ll need about 2 cups. The texture of the Orondo Ruby lends itself particularly well to baking.
Combine the flour, baking powder, baking soda and salt. Set aside.
In another bowl: Using an electric mixer, beat the butter and sugar together for several minutes until light and fluffy.
Add the marzipan and vanilla extract and beat until combined.
Add the egg and beat until combined.
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 batter into the greased springform and smooth the top.
Layer the cherries on top. It’s okay if you have more than one layer.
To make the streusel topping: Combine the flour and sugar in a medium bowl. Add the almond paste and butter.
Use your fingers to combine the mixture until it resembles clumps of sand.
Sprinkle the streusel evenly over the cherries.
In an oven preheated to 350 degrees, bake the streusel cake on the middle rack for 45-55 minutes or until a toothpick inserted into the center comes out clean. Let the cake sit in the springform for 10 minutes before removing, then let the cake cool completely on a wire rack.
Once cool, sift powdered sugar over the top of the cake.
Serve plain, with whipped or ice cream. This cake tastes even better the next day.
- ½ cup (1 stick) butter, at room temperature
- 1 cup sugar
- ⅓ cup Easy Homemade Marzipan or Almond Paste
- 1 large egg
- ½ cup buttermilk
- 1 teaspoon pure vanilla extract
- 1½ cup all-purpose unbleached flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups fresh cherries, pitted and halved or canned cherries (drain first) or frozen cherries (thaw and drain first) *Fresh cherries strongly recommended as canned and frozen emit more liquid and can result in a soggy cake unless super thoroughly drained first.
- For the Streusel Topping:
- ½ cup all-purpose unbleached flour
- ½ cup sugar
- ⅓ cup Easy Homemade Marzipan or Almond Paste (see recipe link above), crumbled
- 4 tablespoons butter, cut into small pieces
- Powdered sugar for dusting
- 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.
- 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. Set aside.
- 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.
- This cake tastes even better the next day.