Tuesday, March 16, 2021

Cherry Marzipan Streusel Cake

 Cherry Marzipan Streusel Cake

I grew abreast of streusel cake in Germany. they're popular altogether parts of the country and permanently reason. they're delicious! Countless sorts of streusel cakes and lots of of them contain fruit.


½ cup (1 stick) butter, at temperature

1 cup sugar

⅓ Easy homemade marzipan or marzipan cup

1 large egg

½ cup buttermilk

1 teaspoon pure vanilla

1½ cup unbleached all-purpose flour

1 teaspoon leaven

½ teaspoon bicarbonate of soda

½ teaspoon salt

2 cups fresh cherries, seeded and halved or canned (drain first) or frozen cherries (thaw and drain first)

For Streusel filling:

½ cup unbleached all-purpose flour

½ cup) sugar

⅓ easy homemade marzipan or marzipan cup (see recipe link above), crushed

4 tablespoons butter, dig small pieces

Powdered sugar for sprinkling


1.Preheat oven to 350 degrees F. Grease a 9 inch spring shape.

2.To make a streusel filling: Combine the flour and sugar during a medium bowl. Add the marzipan and butter then use your fingers to stir the mixture until it's sort of a lump of sand. Set aside.

3.Using an electrical mixer, beat the butter and sugar for a couple of minutes until light and fluffy. Add almond paste and vanilla , beat until blended. Add eggs and beat until blended.

4.In another bowl, combine flour, leaven , bicarbonate of soda and salt. Set aside.

5.Using a rubber spatula, stir in half the buttermilk and half the flour mixture. Stir in remaining buttermilk followed by remaining flour mixture. take care to not stir an excessive amount of .

6.Pour the mixture into a greased spring shape, smooth the highest . Place the cherries on top, then sprinkle the streusel filling on top.

7.Bake on the middle rack for 45 to 55 minutes or until a toothpick inserted within the center of the cake comes out clean. Let the cake spring for 10 minutes before removing it, then cool completely on a wire rack. Once cool, strain the granulated sugar on top. Serve plain, with whipped or frozen dessert .

8.This cake tastes better subsequent day.