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Cherry-Hazelnut Cake w/ Streusel Topping

Source of Recipe

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Cherry-Hazelnut Cake with Streusel Topping

Myrecipes.com – e-mail
Cooking Light - June 2015 - Ivy Manning,
Reviews rate this recipe 4 of 5 stars.
Serves 10 (serving size: 1 wedge)
Total time: 1 Hour, 30 Minutes

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:
Streusel:
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

Cake:
4.5 ounces all-purpose flour (about 1 cup)
4.5 ounces whole-wheat pastry flour (about 1 cup)
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon salt
3/4 cup sugar
1/4 cup unsalted butter, softened
1 large egg
1 1/2 teaspoons grated orange rind
1/4 teaspoon almond extract
1/2 cup reduced-fat buttermilk
10 ounce chopped pitted fresh sweet cherries (about 2 cups)
Baking spray with flour

Preparation:
1. Preheat oven to 375°.

2. 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.

3. 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.

4. 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.

One serving equals: Calories 266; Fat 7.8 g (Satfat 3.1 g, Monofat 3.4 g, Polyfat 0.6 g); Protein 4 g; Carbohydrate 46 g; Fiber 3 g; Cholesterol 26 mg; Sodium 148 mg