Cherry Marzipan Streusel Cake

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With a super tender, moist crumb filled with sweet, plump cherries and generously dotted with heavenly marzipan, this Cherry Marzipan Streusel Cake will win you over after the first bite!

Don’t skip over this recipe if you’re thinking, “Dang it, I don’t have marzipan and it’s too expensive to buy.”  I have the perfect solution for you!  I’m including my super-duper easy homemade marzipan recipe!  It’s a breeze to make and is a fraction of the cost of store-bought marzipan.

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.  Many of them include fruit and, of course, lots of butter.  A few years ago when I found myself craving one of those streusel cakes from home, I opened up the fridge, saw a bag of fresh cherries I had just picked up, and before long I was enjoying a slice of this delicious Cherry Marzipan Streusel Cake.

Marzipan is commonly used in cakes and pastries in Germany and it pairs beautifully with the cherries.  It also adds a nice texture to the crumb, making it moist and tender.

Now for that marzipan recipe.  Marzipan is one of my favorite things ever.  Seriously, this HAS to be what is referred to as the food of the gods.  I doubt you’ll hear it preached from any pulpit, but I’m kinda 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! 

Homemade marzipan is so incredibly easy to make.  It takes like 5 minutes to make and the results are out-of-this-world delicious.  Once you’ve made it you’ll make it again and again.  Check out my recipe for homemade Marzipan.

This cake gets a double dose of marzipan.  First it’s mixed into the batter to create a crumb that is tender, moist, and deliciously flavorful.  Then it also gets incorporated into that wonderful streusel that’s crumbled over the top.

For marzipan lovers, this cake is a must!  And even if you’re not sure if you like marzipan, if you like the flavor of almonds, this cake is for you!

While you can used jarred or canned cherries for this cake, I encourage you to make it with fresh cherries.  Canned cherries are saturated with liquid and even after draining them it can be difficult to manage the moisture levels.  My recommendation is to be patient and wait until you have access to fresh cherries and then treat yourself to wonderful cake.  If you do decide to use canned or frozen cherries, be sure to thoroughly drain them of excess liquid.

Note: You can also swap out the cherries for peaches, apricots, plums, or cranberries!

You’re going to love this German streusel cake with its rich buttery flavor, sweet fruitiness, and the irresistible taste of marzipan!

And if you can muster the self-control to wait, it tastes even better the next day!

Cherry Marzipan Streusel Cake Recipe

Let’s get started!

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.

If you can be patient, this cake tastes even better the next day!  Keep it stored in a cake saver or tin.

Serve plain, with whipped or ice cream.

Enjoy!

For more delicious cakes be sure to try our:

• Pineapple Cake
• French Almond Plum Cake
• German Apple Cake
• German Plum Cake
• German Cheesecake
• Limoncello Cake
• Old Fashioned Carrot Cake
• Caramel Pear Walnut Cake
• Scottish Dundee Cake
• Chocolate Deception Cake
• Peanut Butter Cake
• Strawberry Rhubarb Upside-Down Cake
• Fig, Anise and Hazelnut Tea Cake
• Orange Buttermilk Cake with Orange Cream Cheese Frosting
• French Almond Cake with Lavender Lemon Glaze

Cherry Marzipan Streusel Cake

By Kimberly Killebrew

Featuring sweet juicy cherries and a deliciously tender and moist crumb, this cake gets a double dose of marzipan in the batter and the streusel topping!

5 from 23 votes

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings 8

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1/2 cup butter , at room temperature
• 1 cup sugar
• 1/3 cup homemade marzipan
• 1 large egg
• 1/2 cup buttermilk
• 1 teaspoon pure vanilla extract
• 1 1/2 cup all-purpose unbleached flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups fresh cherries , 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 
• For the Streusel Topping:
• 1/2 cup all-purpose unbleached flour
• 1/2 cup sugar
• 1/3 cup homemade marzipan , crumbled
• 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

Calories: 541kcalCarbohydrates: 77gProtein: 7gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 68mgSodium: 381mgPotassium: 246mgFiber: 2gSugar: 50gVitamin A: 609IUVitamin C: 2mgCalcium: 68mgIron: 2mg

Course Dessert

Cuisine German

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Originally published on The Daring Gourmet July 1, 2014

Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

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