Cherry Almond Crumb Cake 8.000

Leigh Lambert -- The Washington Post

Dec 31, 2009

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

Related Recipes


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.

Rate it

Recipe Source

Adapted from "Cake Keeper Cakes," by Lauren Chattman (Taunton Press, 2009).

Tested by Leigh Lambert.

Email questions to the Food Section.

Email questions to the Food Section at