The almond paste in this cake keeps it moist for days and the cherries are a nice match to the cake's flavor.
Store cake in a cake keeper or wrap in plastic and store at room temperature for up to 5 days.
Servings: 8 - 10
- For the streusel
- 1 cup flour
- 2/3 cup packed light brown sugar
- 3/4 cup almonds, chopped
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, melted
- For the cake
- 5 large eggs
- 1/4 cup milk, whole or lowfat
- 2 teaspoons vanilla extract
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup sugar
- 1 package (7 ounces) almond paste, cut into small pieces (or see related recipe to make from scratch)
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup (6 ounces) dried cherries
For the streusel: Combine the flour, brown sugar, almonds, salt and butter in a medium bowl. Work the mixture between your fingers to form large crumbs. Refrigerate until ready to use.
For the cake: Preheat the oven to 300 degrees. Spray a 10-inch round springform pan with non-stick cooking oil spray. Combine the eggs, milk and vanilla in a large glass measuring cup and lightly beat with a fork. Combine the flour, baking powder and salt in a medium mixing bowl. Whisk to combine.
Combine the sugar and almond paste in a large mixing bowl and beat with an electric mixer on medium speed until the almond paste is broken up into sandy pieces. Add the butter and beat on medium-high speed until smooth and fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
With the mixer on medium-low speed, pour 1/3 of the egg mixture into the bowl in a slow stream. Add 1/3 of the flour mixture. Mix on medium-low speed for 1 minute. Add another 1/3 of the egg mixture and another 1/3 of the flour mixture. Mix on medium-low speed for 1 minute. Add the remaining egg mixture and then the remaining flour mixture. Scrape down the sides of the bowl and beat on medium speed for 1 minute, until all the ingredients are well incorporated and the cake batter is smooth. Stir in the cherries.
Scrape the batter into the prepared pan, smoothing the top with a spatula. Sprinkle the streusel over the batter and press on it lightly with your fingertips so it adheres to the surface.
Bake the cake until it is golden and a toothpick inserted in the center comes out clean, about 60 to 70 minutes. Let the cake cool in the pan on a wire rack for 10 minutes. Release the sides of the pan and use a large spatula to slide the cake from the pan bottom to a wire rack. Cool completely, cut into wedges and serve.
Adapted from "Cake Keeper Cakes," by Lauren Chattman (Taunton Press, 2009).
Tested by Leigh Lambert.
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