Use good preserved cherries in an easy, flavorful recipe. Serve warm or cold with cream or ice cream.
- 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
FOR THE CAKE:
Preheat the oven to 350 degrees F.
Lightly grease an 8-inch springform cake pan and line the base with parchment 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.
nutrition information per serving
375 calories; 19g total fat; 79mg cholesterol; 53mg sodium; 47g carbohydrates; 1g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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