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Cherry-Almond Streusel Cake

Almond Extract

Breakfast or Brunch

Cake/Cupcake

15 minutes Prep

45 minutes Cook

16 Servings

Ingredients

For the streusel topping:

For the cherry filling:

For the cake:

Instructions

Preheat your oven to 350°F (175°C). Grease a 9-inch square baking dish or line it with parchment paper.
Prepare the streusel topping: In a small bowl, combine the flour and sugar. Add the cold cubed butter and use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the sliced almonds. Set aside.
Prepare the cherry filling: In a medium bowl, combine the cherries, sugar, cornstarch, and lemon juice. Toss until the cherries are coated evenly. Set aside.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Add the softened butter, buttermilk, eggs, and almond extract to the dry ingredients. Mix until well combined and the batter is smooth.
Pour the cake batter into the prepared baking dish and spread it evenly.
Distribute the cherry filling over the top of the cake batter.
Sprinkle the streusel topping evenly over the cherries, covering the entire surface.
Bake in the preheated oven for 40-45 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let it cool in the baking dish for a few minutes.
Serve the Cherry-Almond Streusel warm or at room temperature. You can also dust it with powdered sugar or serve it with a scoop of vanilla ice cream for an extra treat.