Quick cherry streusel cake

Quick cherry streusel cake


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When you need a cake in a hurry, this is an excellent emergency recipe. It tastes good eaten hot, straight from the oven, or cold.

Lynn Lewis and Joachim Wahnschaffe

Serves: 8 

  • 185 g butter, chilled and cut into cubes
  • 185 g (1 cup) light brown sugar
  • Few drops of vanilla essence
  • 1 egg, lightly beaten
  • 500 g (4 cups) plain flour
  • 1 1/2 tablespoons baking powder
  • About 600 g (3 cups) cherries (fresh or canned)
  • 90 g (1 cup) flaked almonds

Preparation:25min  ›  Cook:25min  ›  Ready in:50min 

  1. Use a 25cm springform tin. Grease tin; line base with baking paper. Preheat oven to 200 degrees C. For the base, place ingredients in a bowl. Using electric beaters fitted with dough hooks, mix until large crumbs form. Or, rub the butter into the dry ingredients with fingertips.
  2. Spread a third of the streusel mixture into the base of the tin. Then press a third around the side of the tin to make an edge.
  3. Wash fresh cherries, remove stalks and stones. Drain tinned cherries well and stone. Spread the fruit over streusel base; cover with remaining streusel. Sprinkle with almonds. Bake for 25 minutes.

Try this, too…

*The streusel cake tastes delicious with many seasonal fruits. Try apricots, peaches, puréed plums or stewed apples. Canned fruit can also be used; just be sure to drain off any excess juice.
*Change the texture of the streusel mixture by replacing a quarter of the flour with an equal weight of ground hazelnuts and a good pinch of ground cinnamon.

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