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
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Cherry Marzipan Streusel Cake
Ingredients
- 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
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!
I just made this yesterday and it was a hit. We had guests who had 2-3 pieces of it. One guest can’t have lactose, and it was easy to make this lactose-free by using lactose-free butter instead of regular butter and 1/2 cup of lactose-free milk with 2 and 1/4 tsp of vinegar instead of buttermilk
Fantastic, Melissa, I’m so glad it was a hit, thank you!
I made this and the batter rose up the sides and on top of the streusel over about half of the cake. Any idea what could have gone wrong? I did use a gluten free all purpose flour but Ive had no problems using in as replacement in other baking.
Thanks
I just made this recipe with normal flour and had the same thing happen. My best guess is that the batter was a little too moist. My homemade almond paste seemed a smidge wet, but I ran out of almond flour and decided to wing it. Plus I used thawed frozen cherries in this, so I’m sure that added more moisture as well. Next time I’ll toss in a little more flour.
I unfortunately stumbled upon this recipe when cherries weren’t in season. I couldn’t get this cake off of my mind so I just tried it with fresh cranberries. Perfect! I love it with cranberries and can’t wait to try it when cherries are in season.
That’s a terrific, alternative, Emily, especially this time of year. I’m so glad you enjoyed it and appreciate the feedback, thank you!
The cake looks really yummy, think I’m gonna make it really soon! However, I’m usually using a scale when baking, so could you please tell me how much marzipan to use in gram? Many thanks in advance!
Just had a slice of this heavenly cake! As I’ve been off sugar for a while, I’ll like to try it with half the sugar content on the dough and on the crumble. It was a very pleasant recipe to execute and your pictures are gorgeous. I enjoy your writing. Thanks for sharing.
Thank you, Cristine, I appreciate the compliment and am so glad you enjoyed this cake! Agreed, when I’ve been off sugar for periods of time and then reintroduce it, I find most things too sweet and typically reduce the sugar in recipes I’m making for my family.
Hello Cristine Hawat & Kimberly,
I also typically prefer reduced sweetener in my bakes, and I’m curious about your cake results using half the sugar (mentioned above), as I’d like to attempt this as well, although concerned about cutting that much sugar from the flour/sugar ratio.
Kimberly, what are your thoughts about how much sugar to cut, but still produce a tasty cake? Also, how does the reduction affect the functional aspect of sugar in baked goods?
Hi Patricia, I would think reducing it by half in both the cake batter and the streusel would be perfectly fine. How sweet the final outcome is will also depend on the sweetness of the cherries or if you’re using a different kind of fruit.
Hi, I really want to make this cake, it looks so good! Do you think frozen sliced peaches or fresh apple slices would be a good substitute for the cherries? Thank you.
Hi Lori, absolutely! This is a very versatile “base” recipe and both apples and peaches will work well. Be sure to first thaw and drain the peach slices so the cake doesn’t become wet/saturated. Happy baking!
This recipe is fantastic and so easy. I had made the marzipan too. Also very easy.
When cherries were in season, I had put some up in the freezer. I removed most of the liquid using cheesecloth and it came out perfect! Definitely a keeper. Thank you.
Fantastic, Maria, thanks so much!
Will this work well with strawberries or raspberries?
Absolutely, Wilda!
OK, thanks, I will. However, I´m wondering if that would be a good idea. I know a lot of people have the same issue organizing a menu for entertaining. Maybe you could have a new section where make ahead dishes could be found by that category? I´m sure I´m not alone in this. Thank you.
Definitely, Sofia, that would make a great category and I’ll keep that in mind, thanks.
Hi, Kimberly!
Back again a few months later with another question, but before that, I figured out what happened the time I wrote you because it was so dry. I HAD INADVERTENTLY LEFT THE CONVECTION of the oven ON!!! Made it again a few weeks after and it was perfect, like always.
And my question now: I am incredibly busy these days and want to make this wonderful cake (still one of my absolute favorites) for a party on Wednesday. I usually make it one day before I plan to serve it – as per your recommendation- but will be crazy busy on Tuesday. In your experience, how much earlier do you think I can make it and have it in perfect state on Wednesday. Can it take more than one day? Two? Three?
Thanks again for your wonderful page and recipes!
Sofia
Hi Sofia, mystery solved! Good, I’m glad you were able to identify the culprit so that never happens to your cake again! You know, I’ve never had the cake last beyond the second day (it’s always eaten!) so I’m not sure what the texture will be like after that. Generally though I wouldn’t recommend making it more than one day in advance.
Great, thank you! I´ll find a way to fit my schedule and YES, it was definitely the convection oven.
Thanks again.
Thank you! And oh, there was a typo in my last response. It was meant to be: “I love YOU, every bite of every time … etc.”
Yes, I´d love to hear your personal recommendations/favorites, etc. I like many cuisines, but I guess that what would be more helpful for me would be to have more options of great dishes for dinner parties that can be made ahead. I think I´ma good cook (as do my friends), but my two MAJOR flaws are 1. Calculating amounts (not good at it, but tend to play it safe on the “better more than less” side) and end up freezing or eating leftovers several days, which is really not a problem. My second major flaw which IS a problem is that I have a hard time organizing the TIMING to serve and have things ready at the same time. It is a MAJOR issue for me, which is why I DOUBLE LOVE things that can be prepared ahead. This is another reason why this cake is a big time favorite. It is ridiculously delicious, and the fact that it´s even better the second day is BLISS for me. So, whatever nice dishes (for entertaining, not for every day cooking) which can be made ahead would be fantastic. And again, THANK YOU for your responses and for your WONDERFUL site. The best!
Thank you, Sofia :) You know, off the top of my head I’m having a hard time thinking of ones that specifically fall within the parameters of make-ahead dishes for entertaining. I think you’ll just need to scan through the recipes and if you have questions about any of them just let me know!
I wondered if placing them open side down would make the juices of the cherries moisten the cake more than the other way around. But anyway, I made it again, changed the directions of the cherries, checked the toothpick more often and took it out sooner and had a wonderful slice for dinner, last night, AND a slice for breakfast today! Hahaha.
I love every single bite of every single time I´ve made this cake. Thank you!
I suppose this is one of your star recipes? I´ve looked around a lot and love your site.
Which would you consider your best and most popular 5 or 6 recipes? (This MUST be one of them, right?)
Thanks!
Wonderful, I’m glad it turned out the way it did all the previous times and I’m so glad you enjoy this cake as much as we do! :) As to our most popular recipes, those fluctuate but yes, there are some that continue to be favorites. If you’re looking for suggestions let’s start with this and I can make some recommendations: Which cuisines are your favorite, any countries in particular? And are there any particular kinds of dishes you’re looking for?
P.S. I am SO BUMMED by this result, that I went out today to buy cherries to do it again today, even though I have no guests or anything. I´ll make it and eat it all by myself, hahaha.
This is one of the best cakes I´ve ever made. I´ve done so several times, always a HUGE success and rave reviews, HOWEVER, I made it a few days ago and it came out DRY! The flavor was as great as usual and my guests loved it, but … they hadn´t tried the previous ones. I did realize, a bit too late, that I put the cherries cut side UP and I wonder if that was the reason? Or, maybe too long in the oven? What could´ve dried it like that?? It´s always SO incredibly delicious and moist.
Hi Sofia, I can’t imagine that would be the reason. I don’t pay any attention to which direction the cherries are facing when I add them and haven’t had any problems with it. Since you’ve had success with this recipe on previous occasions something else obviously was wrong – something must have been done a little differently than the previous time, hopefully you’ll be able to figure out what!
Amazing! I modified this to make it vegan (egg replacer, vegan butter, and coconut milk), but otherwise followed the directions exactly and it turned out wonderful! I used well-drained canned cherries and had no moisture problems. Made this 2x in one week! :-) Wonderful recipe!
Fantastic, Kate, I’m glad the vegan version was such a success!
A delicious idea – but for me the recipe DID NOT work well at all. I followed the recipe to the letter, using frozen cherries that were thawed, WELL DRAINED and even paper towelled dry. However, the moisture caused the cake to be a gooey under baked mess in the middle, even after 80 minutes in the oven! Also, although the recipe is not overly complex, I would not say it’s easy, simply because incorporating marzipan is a workout in itself.
I so wanted it to work!
I’m sorry to hear it didn’t turn out for you, Robin, and that the marzipan was more of a workout than you expected.