Cherry Limeade Streusel Cake
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
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
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:
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.
Enjoy!
Amber
Subscribe to:
Post Comments (Atom)
Posts
26 comments:
Soaking the cherries in lime juice and the topping and glaze really make this cake something special. Bookmarked-your pictures are making me hungry!
It seems fantastic!
Cherries and lime must be a delicious combination.
Cheers from Spain.
Wow this looks incredible and so moist! What a delicious cake and of course your photos are beautiful!! :)
I will take a slice for after dinner please, and one to go with my coffee for breakfast tomorrow. YUM!
Those cherries look beautiful. You had me at the buttery streusel topping though.
Yup, this is gorgeous. And looks delicious. I'm a lover of all things citrus and I have a soft spot for cherries as well. I was a little surprised by the almond extract in the glaze. That went well with the lime?
Yes, the almond extract works just fine. It's not really enough to give much almond flavor, and you can leave it out if you prefer.
Wow - this is just beautiful! I love Ranier cherries, too! Buzzed it!
This looks delicious! I can't wait to make it myself.
This sounds so yum! Two of my favorite flavors and streusel to boot... I'm in Heaven :-D. Buzzed!
beautiful! i'd heard of a lemon/cherry combo before, but lime sounds even better. your site is lovely!
I saw this on foodgawker and thought how absolutely GORGEOUS it looked, just my perfect kinda cake. Of course it was you that made it! haha :) Seriously this is lovely, and yet another wonderful recipe you have introduced to me, thank you!
Wow the flavor packed into this cake. I would really have trouble sharing this with anyone. ;) Beautiful job.
Wow this cake looks incredible!!!! I love the idea of cherries and lime together, both are such beautiful fruit. Your photos are making me so hungry.
This looks wonderful!
Gorgeous!! You can taste the tartness in these photos. :)
Oh my, this looks divine. I am totally making this. SO happy I stumbled upon your lovely blog! Thanks for the recipe.
Love your photo montage on this! Not to mention it sounds rather delicious! ;D
WOW! perfect blog ... a try this cake , must be really fresh. :)
i love cherries and cheery desserts but have never combined them with lime. Sounds like a delicious summer treat! Love the photos!
What a gorgeous cake my friend! This looks delicious and it sounds even better. I used to love ordering cherry limeades in high school. This post takes me back :-) Thank you for sharing!
I love cherries too! But I usually eat them all before I get chance to bake with them!
Love the cherry lime combo in this lovely cake. It looks so most and delicious, especially with the glaze.
Beautiful photos.
Gorgeous. I too am taking a break from baked goods, but boy is it tough. This looks fantastic.
I love streusel, though I never would have thought about making it cherry limeade flavored. How do you get your pictures to be so beautiful? I blog over here at likemother-likedaughter-food.blogspot.com and I am getting better, but I guess I just need practice on how to pose the food. Though I really don't want to spend hours doing it. Any advice?
Hi Aimee,
Thank you so much! Photography is definitely something that takes practice to get better. It definitely helps to have a decent camera and a good lens to go with it. As far food styling, I try to pay attention to how food is styled in food magazines and on other food websites. After a while you'll begin to see a pattern, with the same setups being used but with different dishes or linens to create a new look. Keep practicing and trying different things:)
Post a Comment