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Cherry Cake with Almond Streusel

Source: Close-up on Cakes
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Rating: 5   Reviews: 2 See Reviews
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Active Time:  15 Minutes
Total Time:  1 Hour 10 Minutes
  Serves 12
Use good preserved cherries in an easy, flavorful recipe. Serve warm or cold with cream or ice cream.
RECIPE INGREDIENTS
For the Cake:
3/4 cup plus 1 tablespoon butter
1 cup sugar
2 eggs
2 1/4 cups all-purpose flour, sifted
2 teaspoons baking powder
1 cup bottled or canned red cherries, pitted and drained
1 teaspoon ground allspice
For the Streusel Topping:
1/4 cup butter, chopped
1/2 cup all-purpose flour
1/4 cup superfine sugar
1/3 cup sliced almonds
1/2 teaspoon ground allspice
Heavy cream or ice cream, for serving
Cherry Cake with Almond Streusel Recipe at Cooking.com
DIRECTIONS
FOR THE CAKE:
Preheat the oven to 350 degrees F.

Lightly grease an 8-inch springform cake pan and line the base with parchment or waxed (greaseproof) paper.


Cream the butter and sugar in a bowl until light and fluffy. Add the eggs, one at a time, beating well. Fold in the flour and baking powder and mix well.


Spread half of the cake batter evenly onto the base of the prepared pan. Top with the cherries, then sprinkle with the allspice. Spread the remaining cake batter over the cherries.


FOR THE STREUSEL TOPPING:
Rub the butter into the flour until the flour mixture resembles breadcrumbs. Mix in the sugar and almonds until well combined.


Press the streusel topping on top of the cake. Sprinkle with the allspice. Bake for 45 minutes, or until a skewer inserted in the middle of the cake comes out clean. Let the cake rest in the pan for 10 minutes before turning out onto a wire rack to cool completely.


Serve warm or cold with cream or ice cream.




Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Serves 12
Calories: 375
Fat. Total: 19g
Fiber: 1g
Carbohydrates, Total: 47g
Sodium: 53mg
% Cal. from Fat: 46%
Cholesterol: 79mg
Protein: 5g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Carol, MD Reviewed: 07/17/2008
I've made this recipe twice, to bring to work. Great reviews from coworkers! Like the previous poster, I also added almond extract to the cake batter. Now that bing cherries are in season, I added them in addition to the bottled cherries. I used a 9' springform pan, though, and cut the baking time to 40 minutes.
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