Cherry (MARZIPAN) Almond Streusel Cake
Prep time
Cook time
Total time
Serves: 6-8
  • 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
  1. Preheat the oven to 350 degrees F. Grease a 9 inch springform.
  2. 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.
  3. 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.
  4. In another bowl, combine the flour, baking powder, baking soda and salt. Set aside.
  5. 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.
  6. Spoon the mixture into the greased springform, smoothing the top. Place the cherries on the top, then sprinkle the streusel topping over it.
  7. 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.
  8. This cake tastes even better the next day.
Recipe by The Daring Gourmet at