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cherry marzipan streusel cake recipe german almond paste

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 20 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8

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

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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