Cherry-Hazelnut Cake with Streusel Topping
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Ivy Manning
The Pacific Northwest's cherry crop runs from May through early July. Use a sweet fresh cherry such as Bing or Rainier for this hearty cake. You can substitute frozen cherries, thawed and drained, if fresh fruit is unavailable.
Ingredients
1/2 cup sugar
6 tablespoons all-purpose flour
3 tablespoons old-fashioned rolled oats
2 tablespoons finely chopped hazelnuts
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
2 tablespoons olive oil
2 teaspoons reduced-fat buttermilk
Instructions
Preheat oven to 375 °.
To prepare streusel, combine first 6 ingredients in a small bowl, stirring with a whisk. Add oil and 2 teaspoons buttermilk; stir to combine. Set aside.
To prepare cake, weigh or lightly spoon flours into dry measuring cups; level with a knife. Place flours, baking powder, cinnamon, nutmeg, and salt in a bowl, stirring with a whisk. Combine sugar and butter in a large bowl; beat with a mixer at medium speed 3 minutes or until light and fluffy. Add egg; beat 1 minute or until combined. Beat in rind and almond extract. Add flour mixture and 1/2 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Stir in cherries.
Pour batter into a 9-inch springform pan coated with baking spray; sprinkle with streusel. Bake at 375 ° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean, rotating pan from front to back after 25 minutes. Cool cake in pan on a wire rack 15 minutes. Remove cake from pan; cool completely on wire rack.
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