Cherry Marzipan Streusel Cake

Cherry Marzipan Streusel Cake

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.
  • Prep: 30 min
  • Cook: 60 min
  • Total: 1 hour 30 min
  • Serves 10
Cherry Marzipan Streusel Cake

Carbohydrate Counts

Carbs-per-gram ratio: 0.5457

Serving Size 108g (about 60g carbs)

Carb calculations Weight Carbs
All purpose unbleached flour 62g (46g)
Sugar 96g (96g)
Marzipan 100g (56g)
Sugar 192g (192g)
Marzipan 100g (56g)
All purpose flour 186g (138g)
Buttermilk (7g)
Cherries 420g (66g)
Net Weight 1083g (591g)

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs. Provided for informational purposes only. Consult your doctor for insulin dosing advice.

  • Streusel Topping
  • 62g / ½ cup all-purpose unbleached flour
  • 96g / ½ cup sugar
  • 100g / ⅓ cup marzipan, crumbled into small pieces
  • 4 tablespoons butter, cut into small pieces
  • 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.
  • 100g / ⅓ cup marzipan
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 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 . ( Adapted from Daring Gourmet.
Best of Make Better Food

Get New Recipes via Email + Free Cookbook

Sign up to get free recipes via email and download a free copy of the Best of Make Better Food e-cookbook, featuring 25 of my favorite recipes. Unsubscribe anytime.