The combination of cherries and almond are perfection together. This is not only the perfect cake to serve at tea, it’s elegant enough to delight dinner party guests and a showstopper dessert that can double as decor for the table. A delicious dessert to make when cherries are in season.
CHERRY-ALMOND CRUMB CAKE
- 25 cherries, pitted
- ¼ cup sliced almonds
- For the Streusel:
- • ½ cup all-purpose flour
- • 1/3 cup granulated sugar
- • 3 tablespoons unsalted butter, melted
- • 1 teaspoon lemon zest
- • ¼ teaspoon salt
- • 2 tablespoons sliced almonds
- For the Cake Batter:
- The Wet Ingredients:
- • 8 ounces unsalted butter, softened at room temperature
- • 1 and ½ cups granulated sugar
- • 4 eggs
- • 1 teaspoon pure vanilla extract
- • 1 teaspoon pure almond extract
- • 1 and ¼ cup yogurt
- The Dry Ingredients:
- • 2 cups all-purpose flour
- • 1 cup semolina flour
- • Zest of ½ lemon
- • ¼ teaspoon salt
- • 2 teaspoons baking powder
Preheat the oven to 350 °F, 180 °C.
Combine all of the streusel ingredients in a small bowl. Mix together and set aside to chill in the freezer.
Remove the pits from the cherries and set aside.
Combine all of the dry ingredients in a large bowl and whisk together.
Beat the butter, sugar, and extracts together until thick and creamy.
Add the eggs one at a time and beat on high speed until incorporated.
Add yogurt and beat until incorporated.
Carefully add the dry ingredients in 2-3 batches beating on low speed until just incorporated.
Transfer the batter into a 10-inch round spring-form pan that has been greased and lined with parchment paper.
Place the cherries on top of the batter.
Top with the streusel and bake on the center rack of the oven until a toothpick that is inserted in the center of the cake comes out clean. About 1 hour and 15 minutes.
Allow the cake to cool completely and serve with whipped cream, ice cream, or a light dusting of confectioner’s sugar.
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