Description
Cherry season is upon us and this cake is the best way to serve up seasonal flavors for breakfast or dessert!
Ingredients
- FOR THE CAKE:
- 2 cups All-purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Ground Cinnamon
- ½ teaspoons Ground Nutmeg
- ¼ teaspoons Kosher Salt
- ¼ cups Unsalted Butter
- ¾ cups Granulated Sugar
- 1 whole Egg
- 1 teaspoon Orange Zest
- ¼ teaspoons Vanilla Extract
- ½ cups Buttermilk
- 2 cups Fresh Or Frozen (must Be Thawed) Pitted Cherries
- ½ cups Mini Semi-sweet Chocolate Chips
- Confectioners Sugar, Garnish
- FOR THE STREUSEL TOPPING:
- ½ cups Granulated Sugar
- 6 Tablespoons All-purpose Flour
- 3 Tablespoons Regular Oats
- 2 Tablespoons Mini Semi-sweet Chocolate Chps
- ½ teaspoons Ground Cinnamon
- ¼ teaspoons Ground Nutmeg
- 2 Tablespoons Olive Oil
- 2 teaspoons Buttermilk
Preparation
For the cake:
Preheat oven to 375 F. Spray a 9-inch round cake pan with non-sticking cooking spray. Set aside.
In a large bowl, combine the first five ingredients (flour through salt).
In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar until fluffy. Next, add the egg, orange zest, and vanilla extract making sure it’s combined evenly.
In thirds, add the flour mixture along with the buttermilk into the sugar and eggs. Fold in the cherries and chocolate chips. Pour the batter into the cake pan and add streusel (recipe below) on top. Bake cake for about 40 to 45 minutes or until golden brown. Remove from oven and let the cake cool. Serve with a dusting of confectioners’ sugar.
For the oat streusel topping: Add all ingredients into a bowl and combine.
Recipe adapted from Cooking Light.
