Imagine a dessert that combines the sweet, rich flavors of cherries and marzipan in a perfectly tender cake that melts in your mouth. This traditional German Cherry Marzipan Streusel Cake is not just a recipe—it's a culinary journey that transforms simple ingredients into an extraordinary experience. With its golden, buttery base, juicy cherries, and crunchy almond topping, this cake promises to be the star of any gathering, turning ordinary moments into delightful memories.
Prep Time: 25 mins
Cook Time: 45 mins
Total Time: 1 hrs 10 mins
Cuisine: German
Serves: 8 servings
Ingredients
- 200g all-purpose flour
- 150g sugar
- 100g unsalted butter
- 2 eggs
- 1 tsp baking powder
- 300g cherries, pitted
- 100g marzipan, crumbled
- 50g sliced almonds (for topping)
Instructions
- Preheat the oven to 175°C (350°F). Grease a 24cm round springform pan with butter and lightly dust with flour.
- Pit the fresh cherries and set aside. If using frozen cherries, thaw and drain excess liquid completely.
- In a large mixing bowl, cream together softened butter and sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure smooth incorporation.
- In a separate bowl, sift together all-purpose flour and baking powder. Gradually fold the dry ingredients into the wet mixture until just combined.
- Crumble the marzipan into small pieces and gently fold half of it into the cake batter.
- Pour the batter into the prepared springform pan, spreading it evenly with a spatula.
- Arrange the pitted cherries on top of the batter, pressing them slightly into the surface.
- Sprinkle the remaining marzipan crumbles and sliced almonds over the cherries.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool in the pan for 15 minutes before transferring to a wire rack.
- Once completely cooled, dust with powdered sugar if desired before serving.
Tips
- Use fresh, ripe cherries for the most vibrant flavor. If using frozen cherries, ensure they're completely thawed and well-drained to prevent excess moisture.
- Soften your butter at room temperature for easier creaming and a smoother batter. Cold butter won't incorporate as smoothly.
- When folding in dry ingredients, be gentle to maintain the cake's light texture. Overmixing can lead to a dense, tough cake.
- For an extra touch of elegance, use a springform pan to easily release the cake without damaging its beautiful structure.
- Check the cake's doneness by inserting a toothpick—it should come out clean with just a few moist crumbs.
- Allow the cake to cool completely before slicing to ensure clean, beautiful cuts and optimal flavor development.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 52g
Protein: 8g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 85mg
