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. 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.
Enjoy!
- 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.
Andrea Yelton says
Unfortunately, this recipe doesn’t work for me. Sinking streusel and fruit for me as well
De says
I had the same issue as Desrayt below. My cherries and crumb topping sunk through the cake batter during baking, and ended up on the bottom of the pan as a gooey undercooked layer (since there is so much fat in the topping, it was never going to solidify without exposure to air). The flavor is great, but the texture is one of the worst things I’ve ever made. I may try just the cake part sometime since it really is yummy.
Desrayt says
I not sure what I’m doing wrong but this recipe was a total failure. Tried it three times…first using cup measures then 2nd and 3rd time weight, all three times the same result. It rises up over the streusel topping and looks as if the sugar to butter to flour ratio is wrong. So I give up. What a disappointment.
Lawrence Rush says
Made this exactly as written… including the marzipan…and it was one of the most delicious cakes I’ve ever had. Great texture and flavor. Just perfect!
Kimberly @ The Daring Gourmet says
Coming from you that is a tremendous compliment, Lawrence, thank you very much!
Patricia says
Excellent, tender and rich cake with delicious flavor. Not too sweet-just perfect. I used a full 200g package of store bought marzipan (evenly split between topping and cake), half vanilla and half almond emulsion. I used well-drained thawed frozen cherries which worked well enough but fresh cherries would have a better flavor (could not find any though :-( . Highly recommend!
Kimberly @ The Daring Gourmet says
That’s wonderful, Patricia, I’m so glad you enjoyed it, thank you!
Mary Smith says
This was fantastic with your homemade marzipan and one ripe pear! If the pears were not so ripe I would have added another but I was afraid they would add too much moisture.
Wonderful and definitely a keeper!!!
Kimberly @ The Daring Gourmet says
That’s wonderful, Mary, I’m so happy it was a success, thank you!
Tat says
Do you think this cake would be good if I opt not to include any fruits?
Kimberly @ The Daring Gourmet says
Hi Tat, sure, it will still be a tasty basic streusel cake.
Tat says
I decided to use sliced apples and will try it on Monday. Can I make your almond paste on the same day that I will bake the cake or do you recommend the day before? Any other recommendations you might have? It will be a gift to a marzipan lover. Thank you for sharing your recipe.
Kimberly @ The Daring Gourmet says
Hi Tat, there’s no need to make the marzipan in advance. You can make it literally a few minutes before you bake the cake and it will be fine. Happy baking!
Scott says
Just made this with peaches since cherries are out of season here in Connecticut. Gorgeous! Love the almond flavor. Will make again for sure…thank you!
Kimberly @ The Daring Gourmet says
Wonderful, Scott, thank you so much!
Alison says
I made this with strawberries and pomegranates and it was delicious! I wanted to take the recipe and make into small bars. Will it work to cook in a 9×9 cake pan instead of a springform?
Kimberly @ The Daring Gourmet says
Awesome, Alison, thanks so much for the feedback! Yes, you can bake it in a 9×9 cake pan.
Lorraine Luciano says
Hi, this recipe looks wonderful! I have one problem, my husband hates cooked fruit in his desserts, yes, I know crazy. Can I make this without any fruit? Will it still be as moist? or do you have some other recommendation? Like, i could maybe hide apple butter and he would think it was cinnamon….help!
Alyssa says
Wow!!! Just made this and it’s incredible! Followed the recipe exactly and it turned out perfectly. Great texture, great flavor, just the right amount of moisture. Everyone loved it and said it might be their most favorite cake they’ve ever had! I’ve been using you’re homemade marzipan the last few years to make stollen at xmas, and now I have another use for the marzipan! Will definitely make this again.
Kimberly @ The Daring Gourmet says
Thanks so much, Alyssa, I’m positively thrilled it was such a hit, wahoo!
Randi says
I really want to make this ahead of time. Can it be frozen?
Kimberly @ The Daring Gourmet says
Hi Randi, yes it can.
Randi says
Can the coffee cake be frozen ahead of time?
Kimberly @ The Daring Gourmet says
Hi Randi, yes it can.