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Cherry Almond Streusel Cake recipe

Moist, tender oatmeal cake with swirlsof cherry pie filling and topped with a crunchy, almond-oat streusel.

Recipe: Cherry Almond StreuselCake

Streusel Topping:
1/4 cup quick or old fashioned oats
2 tablespoons all-purpose flour
2 tablespoons brown sugar, firmly packed
1/4 teaspoon ground nutmeg
2 tablespoons butter
1/4 cup sliced almonds
1 1/2 cups all-purpose flour
1 cup quick or old fashioned oats
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt1 (8-ounce) container cherry (fruit onthe bottom) yogurt
1/2 cup granulated sugar
2 large eggs, beaten
3 tablespoons butter, melted
1 teaspoon vanilla extract
1 teaspoon almond extract

1 cup cherry pie filling – divided use

  • Heat oven to 350°F (175°C). Lightlygrease a 9-inch square baking pan with vegetable.
  • For Streusel Topping: In a medium bowl,combine oats, flour, brown sugar and nutmeg and mix well. Cutin butter with pastry blender or two knives until mixture resemblescoarse crumbs. Stir in almonds; set aside.
  • For Cake: In a medium bowl combine flour,oats, baking powder, baking soda and salt; mix well. Set aside.
  • In a large bowl, combine yogurt, sugar,eggs, butter, vanilla and almond extract in large bowl; mix well.
  • Add flour mixture, stirring just untilmoistened. (Do not overmix.)
  • Spread half of batter in pan. Drop 1/2cup pie filling in small spoonfuls randomly over batter. Topwith remaining batter.
  • Drop spoonfuls of remaining pie fillingover batter; sprinkle evenly with streusel topping.
  • Bake 45 to 55 minutes or until woodenpick inserted in center comes out clean. Cool on wire rack.
  • Serve warm.

    Makes 12 servings.

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