ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cherry-Hazelnut Cake with Streusel Topping

Photo: Neil Dacosta

Hands-on time 26 mins
Total time 1 hr, 30 mins
Yield

Serves 10 (serving size: 1 wedge)

The Pacific Northwest's cherry crop runs from May through early July. Use a sweet fresh cherry such as Bing or Rainier for this hearty cake. You can substitute frozen cherries, thawed and drained, if fresh fruit is unavailable.

Ingredients

  • Streusel:
  • 1/2 cup sugar
  • 6 tablespoons all-purpose flour
  • 3 tablespoons old-fashioned rolled oats
  • 2 tablespoons finely chopped hazelnuts
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 2 tablespoons olive oil
  • 2 teaspoons reduced-fat buttermilk
  • Cake:
  • 4.5 ounces all-purpose flour (about 1 cup)
  • 4.5 ounces whole-wheat pastry flour (about 1 cup)
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly ground nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 1/4 cup unsalted butter, softened
  • 1 large egg
  • 1 1/2 teaspoons grated orange rind
  • 1/4 teaspoon almond extract
  • 1/2 cup reduced-fat buttermilk
  • 10 ounce chopped pitted fresh sweet cherries (about 2 cups)
  • Baking spray with flour

Nutrition Information

  • calories 266
  • fat 7.8 g
  • satfat 3.1 g
  • monofat 3.4 g
  • polyfat 0.6 g
  • protein 4 g
  • carbohydrate 46 g
  • fiber 3 g
  • cholesterol 26 mg
  • iron 2 mg
  • sodium 148 mg
  • calcium 80 mg

How to Make It

  1. Preheat oven to 375°.

  2. To prepare streusel, combine first 6 ingredients in a small bowl, stirring with a whisk. Add oil and 2 teaspoons buttermilk; stir to combine. Set aside.

  3. To prepare cake, weigh or lightly spoon flours into dry measuring cups; level with a knife. Place flours, baking powder, cinnamon, nutmeg, and salt in a bowl, stirring with a whisk. Combine sugar and butter in a large bowl; beat with a mixer at medium speed 3 minutes or until light and fluffy. Add egg; beat 1 minute or until combined. Beat in rind and almond extract. Add flour mixture and 1/2 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Stir in cherries.

  4. Pour batter into a 9-inch springform pan coated with baking spray; sprinkle with streusel. Bake at 375° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean, rotating pan from front to back after 25 minutes. Cool cake in pan on a wire rack 15 minutes. Remove cake from pan; cool completely on wire rack.