Cherry-Hazelnut Cake with Streusel Topping

4 Reviews
ADD YOUR REVIEW
Photo: Neil Dacosta
Hands-on Time
26 Mins
Total Time
1 Hour 30 Mins
Yield
Serves 10 (serving size: 1 wedge)
By Ivy Manning
June 2015
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 266
  • Fat 7.8g
  • Satfat 3.1g
  • Monofat 3.4g
  • Polyfat 0.6g
  • Protein 4g
  • Carbohydrate 46g
  • Fiber 3g
  • Cholesterol 26mg
  • Iron 2mg
  • Sodium 148mg
  • Calcium 80mg

How to Make It

Step 1

Preheat oven to 375°.

Step 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.

Step 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.

Step 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.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

Save your cherries for something else.

vickierigsby
May 24, 2015
This is a delicious coffee cake, but the cherries don't really bring much to the party.  I don't think I would have missed them if left out altogether. It's a waste of good, fresh sweet cherries. 

Good summertime coffee cake

JNBank
July 22, 2015
I don't know why this is billed as a dessert rather than a breakfast item as this is basically what it is...I disagree with the opinion that the cherries don't add much as this would be pretty boring without them.  It might also be good with dried cherries as another suggests, but the fresh ones help keep the cake moist and the baking concentrates their flavor.  I mostly followed the recipe but used all white wheat flour and granulated honey, replacing 1/4 cup with sucanat; and increased the hazelnuts (1/4 cup?), adding them to the batter with the cherries.  I also decreased the sugar (granulated honey) in the streusel to 1/3 cup.  I let the batter sit overnight to let the flour better absorb the liquid, put it in the oven as it was preheating and baked it 45 minutes.  I served it alongside scrambled eggs this morning.  I've made CL's blueberry coffee cakes several times but I'm glad to have this recipe as an alternative, and I'll be making this again.  

Half the cake all the crumb

detailaddict
June 21, 2015
since it's just me and my husband, I decided to half the recipe only keep the full crumb recipe. I baked the cake in a 9 inch glass pie plate with the full crumb recipe to spread over the top. Baked it for 14 min turned around as directed and baked another 14 min. It turned out perfect. Really yummy and we liked the fresh cherries.

Yummy

Smytheville
May 31, 2015
Made this for dinner with friends and all our kids. Everyone loved it. It was nice and light. We liked the cherries but maybe next time I'll use dried ones.
© Copyright . All rights reserved. Printed from https://www.myrecipes.com