Rating: 4 stars
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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.

Recipe by Cooking Light June 2015


Credit: Neil Dacosta

Recipe Summary

1 hr 30 mins
26 mins
Serves 10 (serving size: 1 wedge)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°.

  • 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.

  • 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.

  • 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.

Nutrition Facts

266 calories; fat 7.8g; saturated fat 3.1g; mono fat 3.4g; poly fat 0.6g; protein 4g; carbohydrates 46g; fiber 3g; cholesterol 26mg; iron 2mg; sodium 148mg; calcium 80mg.