August 10, 2011
I love cherries, especially fresh ones. Last year I bought some beautiful rainier cherries because they were so pretty with their pale yellow skin with a hint of blush. The dessert I use them for was a brainstorm that turned out so well, I decided to make it again this year. Since it’s the season for these yummy cherries, I picked some up at the store to remake the treat I used them for last time. Cherry Limeade Streusel Cake.
I love making this cake in a skillet, with lime soaked cherries and topped with a buttery streusel and zesty lime glaze…it’s sooo good. I had a few kinks to work out from the last time I made it. The cherries sunk to the bottom, so this time I coated them with a little flour and that seemed to do the trick. The cake is cooling as I’m writing this, and I’m pretty sure it’s time to glaze it….so I’m off to indulge in some deliciousness!
Cherry-Limeade Streusel 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
2 limes, zested and juiced
1/2 cup all-purpose flour
1/4 cup butter, chilled and cut into pieces
1/4 cup sugar
1/4 tsp salt
6-7 Tbsp powdered sugar
reserved lime juice from cake + 1 tsp lime zest
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, then quarter the halves. Place the cherries in a small bowl, and pour the juice of two limes 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 about 2 tablespoons of lime juice into the batter (save the rest for the glaze). Add the zest from the limes you juiced for the cherries. Stir just until combined. Sprinkle 1-2 tablespoons of flour over the cherries, and lightly toss. It’s o.k if the cherries get a little gummy, they will sill have some residual lime juice on them.
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 the streusel topping over the cherries. Bake for 35 minutes, or 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.