Although marzipan is often found on the outside of cakes as fondant, when I discovered a recipe that incorporated marzipan in the batter I knew that we had to try it. Even before we put it in the oven, I could tell we had one of our new favorite desserts. The rich almond flavor pair well with the sweet, tart flavor of cherries, baking up into a rich, luscious dessert that's a crowd pleaser.
In a medium bowl, combine flour, sugar, marzipan, and butter with you hands, pressing ingredients together to combine and break into clumps no bigger than peas. When done, set aside until ready to assemble cake.
Cake Batter
1 tablespoon butter
Preheat oven to 350°F. Lightly grease a 9-inch springform pan with butter and set aside.
192g / 1 cup sugar
½ cup (1 stick) butter, softened
Using an electric hand mixer, beat the sugar and butter until light and fluffy, about 3 minutes.
Add marzipan, egg, and vanilla extract. Beat using electric hand mixer until combined.
186g / 1 ½ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup buttermilk
Add flour, baking powder, baking soda, salt, and buttermilk to bowl. Using a spatula, fold mixture until ingredients have just combined, being careful to not over stir. Note that the batter will be very wet.
Assembly
Pour batter into prepared springform pan, smoothing the top.
420g / 3 cups fresh cherries, pitted and halved, or frozen cherries, thawed and drained
Spread cherries evenly on top of batter.
reserved streusel topping
Spoon or sprinkle streusel topping evenly over cherries.
Baking
Bake at 350°F until the cake has turned golden brown on the edges and a toothpick inserted into the center comes out only with cherry juice and not batter, about 50 to 55 minutes.
Remove from oven and cool on wire rack for 20 minutes. Remove springform sides and let cool completely.
Cake can be kept in the fridge for up to a week and can be served either warm or chilled. Tastes wonderful plain but also pairs well with vanilla ice cream.
From MakeBetterFood.com. . (makebetterfood.com/recipes/cherry-marzipan-streusel-cake/). Adapted from Daring Gourmet.
3 cups fresh cherries, pitted and halved, or frozen cherries, thawed and drained
reserved streusel topping
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In a medium bowl, combine flour, sugar, marzipan, and butter with you hands, pressing ingredients together to combine and break into clumps no bigger than peas. When done, set aside until ready to assemble cake.
Preheat oven to 350°F. Lightly grease a 9-inch springform pan with butter and set aside.
Using an electric hand mixer, beat the sugar and butter until light and fluffy, about 3 minutes.
Add marzipan, egg, and vanilla extract. Beat using electric hand mixer until combined.
Add flour, baking powder, baking soda, salt, and buttermilk to bowl. Using a spatula, fold mixture until ingredients have just combined, being careful to not over stir. Note that the batter will be very wet.
Pour batter into prepared springform pan, smoothing the top.
Spread cherries evenly on top of batter.
Spoon or sprinkle streusel topping evenly over cherries.
Bake at 350°F until the cake has turned golden brown on the edges and a toothpick inserted into the center comes out only with cherry juice and not batter, about 50 to 55 minutes.
Remove from oven and cool on wire rack for 20 minutes. Remove springform sides and let cool completely.
Cake can be kept in the fridge for up to a week and can be served either warm or chilled. Tastes wonderful plain but also pairs well with vanilla ice cream.
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