Cherry-Limeade Streusel Cake


I bought these awesome Rainier cherries at the store today, and knew I wanted to use them with my limes to make a cherry-limeade inspired dessert.  This type of cherry is sweeter and prettier than other cherries, with a gorgeous blush colored skin.  I had a hard time not eating them all before they went into this cake. 

The recipe started as a brainstorm, and evolved as I started making it, as I added a little of this and that.  Although the cherries originally started on top of the cake, and ended up sinking to the bottom, I was very pleased with the way it turned out.  Topped with a golden crumb topping and drizzled with a lime glaze, this moist cake was everything I hoped for.   


Cherry-Limeade Streusel Cake

Cake:
4 Tbsp butter, unsalted and room temperature, plus more for skillet
1 cup all-purpose flour, plus more for skillet
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup sugar
1 large egg
1/2 cup buttermilk
1 pound fresh cherries, halved and pitted
1 lime, zested and juiced

Streusel Topping:
1/2 cup all-purpose flour
1/4 cup butter, chilled and cut into pieces
1/4 cup sugar
1/4 tsp salt

Lime Glaze:
4-5 Tbsp powdered sugar
1/2 lime, zested and juiced
3 drops of almond extract

For the streusel topping:  Place the flour in a small bowl and add the butter.  Using a fork, cut the butter into the flour until the mixture resembles coarse crumbs.  Add the sugar and salt, mixing it in with a fork.  Set aside.

For the cake:  Preheat oven to 375F.  Cut the cherries in half and remove the pits.  Place the cherries in a small bowl, and pour the juice of one lime over them, tossing lightly to coat.  Set aside.  Butter an 8-inch ovenproof skillet (or an 8-inch cake pan), and dust with flour, tapping out the excess.  In a medium bowl, combine the flour, baking powder, baking soda, and salt.  Using a mixer on medium speed, beat the butter and sugar until pale and fluffy.  Beat in the egg.  Gradually add the flour mixture, alternating with the buttermilk.  Remove the cherries from the lime juice, and pour the lime juice into the batter.  Add the zest from the lime you juiced for the cherries.  Stir just until combined.

Pour the batter into the prepared skillet, and smooth the top with a spatula.  Scatter the cherry halves on top of the batter, the sprinkle half of the streusel topping over the cherries.  Bake for 25 minutes, then sprinkle the remaining streusel topping over the top of the cake.  Bake for another 10 to 15 minutes, until cake is golden brown and a toothpick inserted into the center comes out clean.  Remove pan from the oven and let cool for at least 30 minutes, up to an hour.  In the meantime, combine the powdered sugar, lime juice, zest, and about 3 drops of almond extract.  Set aside.

Once the cake has cooled, place a plate upside down, over the top of the skillet.  Holding the bottom of the plate, quickly turn the skillet over so that the cake is streusel side down on the plate.  Place your serving platter upside down over the cake, and flip again, so the cake is now streusel side up.  Drizzle the lime glaze over the top of the cake.  If desired, garnish with fresh cherries and a lime slice.  Enjoy!



5 comments:

Chef Dennis said...

what a beautiful cake....I love cherries and I love limeade!! this sounds like you made it especially for me!!!!

Sprinkled with Flour said...

Thank you for your comment:) It turned out very tasty.

Val said...

This looks so good!!! YUM

pieridae said...

Just made this recipe last night and it was a huge hit! I used traditional red Bing cherries instead of the Rainier ones. It was perfect for this time of year in Wisconsin. Thanks for sharing!

Sprinkled with Flour said...

Great! I'm so glad you liked it:)




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