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! Ā I’mĀ including my super-duper easy homemade marzipan recipe!
I grew up on streusel cakes in Germany. Ā They’re popular in every region of the country and for good reason. Ā They’re delicious! Ā There are countless varieties of streusel cake and many of them include fruit. Ā And lots of butter, of course. Ā IĀ 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. Ā Is there anything more divine-tasting than marzipan?
On a side note: Ā 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. Ā Living off marzipan every day for 40 years? Ā Take me to the wilderness!Ā
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! Ā 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. Ā Once you’ve made it you’ll make it again and again. Ā 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! Ā 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. Ā These gorgeous red-blushed Orondo Rubies with their rich golden yellow flesh are known for their crisp skin, firm bite, juiciness, and tremendous flavor. Ā And they’re even sweeter than Rainier cherries. Ā 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 courtesyĀ 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!Ā
You’re going to love this luscious German-style cake with its rich buttery flavor, sweet fruitiness, and irresistible taste of marzipan! Ā And it tastes even better the next day (if you can muster the self-control to wait)!
Say it with me: Ā “Because I’m worth it.”
Let’s get started!
Wash, stem and half some sweet cherries – you’ll need about 2 cups. Ā 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: Ā 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. Ā 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. Ā 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. Ā 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.
Melissa says
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
Kimberly @ The Daring Gourmet says
Fantastic, Melissa, I’m so glad it was a hit, thank you!
Amanda says
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
H Fearnow says
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.
Emily says
I unfortunately stumbled upon this recipe when cherries werenāt in season. I couldnāt get this cake off of my mind so I just tried it with fresh cranberries. Perfect! I love it with cranberries and canāt wait to try it when cherries are in season.
Kimberly @ The Daring Gourmet says
That’s a terrific, alternative, Emily, especially this time of year. I’m so glad you enjoyed it and appreciate the feedback, thank you!
Linda says
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!
Cristine Hawat says
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.
Kimberly @ The Daring Gourmet says
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.
Patricia says
Hello Cristine Hawat & Kimberly,
I also typically prefer reduced sweetener in my bakes, and Iām curious about your cake results using half the sugar (mentioned above), as Iād 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?
Kimberly @ The Daring Gourmet says
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.
Lori says
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.
Kimberly @ The Daring Gourmet says
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!
Maria says
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.
Kimberly @ The Daring Gourmet says
Fantastic, Maria, thanks so much!
Wilda says
Will this work well with strawberries or raspberries?
Kimberly @ The Daring Gourmet says
Absolutely, Wilda!
Sofia LarraƱaga says
OK, thanks, I will. However, IĀ“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? IĀ“m sure IĀ“m not alone in this. Thank you.
Kimberly @ The Daring Gourmet says
Definitely, Sofia, that would make a great category and I’ll keep that in mind, thanks.
Sofia says
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
Kimberly @ The Daring Gourmet says
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.
Sofia LarraƱaga says
Great, thank you! IĀ“ll find a way to fit my schedule and YES, it was definitely the convection oven.
Thanks again.
Sofia LarraƱaga says
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, IĀ“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 IĀ“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 itĀ“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!
Kimberly @ The Daring Gourmet says
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!
Sofia LarraƱaga says
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 IĀ“ve made this cake. Thank you!
I suppose this is one of your star recipes? IĀ“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!
Kimberly @ The Daring Gourmet says
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?
Sofia LarraƱaga says
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. IĀ“ll make it and eat it all by myself, hahaha.
Sofia LarraƱaga says
This is one of the best cakes IĀ“ve ever made. IĀ“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 hadnĀ“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 couldĀ“ve dried it like that?? ItĀ“s always SO incredibly delicious and moist.
Kimberly @ The Daring Gourmet says
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!
Kate says
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!
Kimberly @ The Daring Gourmet says
Fantastic, Kate, I’m glad the vegan version was such a success!
Robin W says
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!
Kimberly @ The Daring Gourmet says
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.