black forest buckle____________________Sweet cherries and chocolate chips melt atop a soft coffee cake layer and mingle with lots of cinnamon streusel topping.
Ingredients
- 1 stick butter (1/2 cup), melted
- 2 eggs, at room temperature
- 3/4 cup brown sugar
- 1/2 cup milk
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 2 tsp cinnamon
- 1 1/2 cup fresh or frozen cherries, halved and pits removed
- 1/2 cup mini chocolate chips
- 2 tsp orange zest
streusel
- 4 tbsp butter, melted and cooled
- 1/2 cup all purpose flour
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp cardamom
Instructions
- Preheat oven to 350 degrees. Grease a springform pan well with butter or oil.
- In a small bowl, toss the halved cherries with the orange zest.
- In a bowl, whisk together melted butter, eggs, brown sugar, milk, vanilla, and almond extract, until smooth and incorporated. Add the flour, baking powder, salt, and cinnamon. Stir until just combined. Batter will be very thick! With a greased spatula, pour and spread the batter into the prepared springform pan, making an even layer.
- To make the streusel, cut the melted butter with the flour, brown sugar, cinnamon, and cardamom, until a thick and crumbly texture forms.
- Sprinkle cherry mixture atop the batter, then add the mini chocolate chips. Finish by evenly spreading the streusel overtop. Bake 40-45 minutes until a toothpick inserted in the center removes with just a few moist crumbs. Cool 5-10 minutes in the pan. Release the sides of the springform and set the cake onto a wire rack to cool an additional 5-10 minutes, or longer if you desire.
- Store leftovers in an airtight container for up to 5 days.