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Juicy sweet summer cherries are in every bite of this deliciously moist and tender cake. Cherry Buttermilk Cake with Crunchy Walnut Streusel has a rich and tangy flavor that compliments the lusciously sweet fruit.

Hearty walnuts are combined with brown sugar, melted butter, and oats to create a crumbly and crunchy streusel topping that is a perfect match for fresh summer cherries. A touch of cardamon adds its unique flavor, almost a warm floral note to the streusel.

Why make this recipe?

This easy recipe is similar to making a quick bread recipe. The chemical leaveners, baking powder and baking soda, add their leavening power creating a deliciously moist cake.
The cake is studded with juicy cherries which become jammy when baked.
There is plenty of fruit in the recipe ensuring cherries in every bite.
The buttery walnut streusel adds the perfect crunch to compliment the tender cake.

The benefits of adding buttermilk

There are many benefits to adding buttermilk to a baking recipe.

Lower in fat than whole milk or sour cream, buttermilk is a healthier option.
The acidity of buttermilk activates the baking soda, producing carbon dioxide and creating rise in the cake batter.
Lactic acid in buttermilk helps tenderize the gluten which helps a delicate texture in the cake.
The tang of buttermilk is a pleasant counterpoint to the sugary sweetness of the cake.

Ingredients

Walnut Streusel

Unsalted butter - For flavor and to help bind the streusel
Chopped walnuts - Texture
All-purpose flour - The flour adds structure to the streusel by combining it with melted butter. This helps to create distinct clumps.
Cardamom - Just a little adds a citrusy floral note. A great compliment to the buttery walnuts.
Light brown sugar - The molasses in brown sugar adds depth of flavor.
Oats - Texture
Kosher salt - Gives a salty-sweet flavor to the streusel.

Cherry Buttermilk Cake

Pitted and quartered fresh cherries - Sweet cherries
All-purpose flour - For the structure of the cake
Baking powder and baking soda - Chemical leaveners for the rise of the cake
Salt - A little bit of salt makes everything taste sweeter
Unsalted butter
Light brown sugar
Granulated sugar
Eggs
Buttermilk - For tang and texture
Vanilla extract

How to prepare Crunchy Walnut Streusel

Combine flour, light brown sugar, oats, cardamom, and kosher salt. Make sure the ingredients are incorporated completely.

Add melted butter to the dry ingredients. You may think there isn't enough butter but keep stirring. As you continue to stir, the dry ingredients will be coated with butter. It helps to press into the streusel with the back of a spoon or spatula. All ingredients need to be moistened by the butter.

Set aside as you prepare the cake.

How to Prepare the Cherry Buttermilk Cake

Remove the pits from the cherries. If you do not have a cherry pitter, you can split the cherry open with a knife and extract the pit with the tip of the knife. Give the cherries a rough chop. I cut them into quarters.

Combine and whisk together the dry ingredients - flour, baking powder, baking soda, and salt.

Cream butter and sugar

In a large mixing bowl, add the room-temperature butter, brown sugar, and granulated sugar. With an electric mixer, cream together at high speed for 5 minutes with the paddle attachment until light and fluffy.

After creaming for 5 minutes, use a rubber spatula to scrape the sides of the mixing bowl. Add the vanilla extract to the batter and mix for about 30 seconds.
Add 1 egg to the butter mixture and mix at medium speed for 1-2 minutes until completely incorporated.
Scrape the sides of the bowl again. Add the second egg and mix into the batter completely.
At low speed on the mixer, add the dry ingredients in three parts alternating with the buttermilk in 2 additions.

You begin and end with the dry ingredients. Continue mixing at medium speed just until all ingredients are combined and you have a smooth batter.

Add cherries

Scrape down the sides of the bowl. Fold the cherries into the batter gently in a couple of turns. You do not want to overmix the batter.

Pour the cake batter into an 8x8 cake pan that has been buttered and lined with parchment paper. Use an offset spatula or a knife to even out the top of the cake.
Add the walnut streusel to the top of the cake. You don't have to press the streusel into the batter.

Bake cake

Place the cake in the oven and bake for 55-60 minutes.
Test the doneness of the cake with a wooden pick inserted in the center. If the toothpick is clean without any raw batter clinging to it, the cake is done. It will feel firm to the touch and the top will be golden brown.

Let the cake cool for 5-8 minutes. Using the parchment paper, lift the cake out of the pan onto a wire rack. Let the cake continue to cool for 15-20 minutes.
Serve with a dollop of sweetened creme fraiche or whipped cream.

FAQ

Can I customize my streusel? Absolutely. Customize streusel to your tastes. Substitute with a different type of nuts such as pecans or almonds. Try different spices instead of cardamom, such as cinnamon. Or leave the spices out of the streusel.
How do I store leftover streusel? If you do not use all the streusel, it can be stored in an airtight container in the refrigerator. It would be delicious with yogurt or on ice cream.
Can I use homemade buttermilk in the recipe? Yes, you can use homemade buttermilk as a substitute for store-bought. Add a tablespoon of lemon juice or vinegar to 1 cup of whole milk. Let it sit for a few minutes while it thickens.
Can I make this cake with frozen cherries? Yes, but thaw the cherries and drain off the excess liquid.

Cherry Season

Cherry Buttermilk Cake with Crunchy Walnut Streusel is a great recipe to celebrate cherry season. The rich flavor of the cake, the jammy cherries, and the crumbly walnut streusel topping all combine to make a delightful dessert.

Add a pretty touch with a sprinkle of powdered sugar. A side of vanilla ice cream would be delicious with the cake. This is perfect with a cup of coffee, maybe even for breakfast!

Here is another summer cherry recipe - https://tenpoundcakecompany.com/brown-butter-cherry-blondies/

Recipe

Cherry Buttermilk Cake with Crunchy Walnut Streusel

Course: Baked Goods, Dessert

Cuisine: Compliments many cuisines

Prep Time: 30

Cook Time: 1

Servings: servings

Calories: 397kcal

Author: Ten Pound Cake Company

Crumbly on the outside and deliciously moist inside, Cherry Buttermilk Cake with Crunchy Walnut Streusel is an easy recipe using some of summer's juiciest fruit.

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Equipment

1 8x8 cake pan
2 small bowls
1 medium bowl
1 mixer with a paddle attachment
1 mixing bowl
1 rubber spatula
1 knife
1 cherry pitter optional
2 pieces of parchment paper, 8 inches wide
1 small offset spatula optional

Ingredients

Walnut Streusel

2 tablespoons unsalted butter, melted (1 ounce/28 grams)
½ cup chopped walnuts (2 ounces/56 grams)
¼ cup all-purpose flour (1 ounce/28 grams)
½ teaspoon cardamom
¼ cup light brown sugar, firmly packed (1.65 ounces/46 grams)
¼ cup oats (.8 ounces/22 grams)
½ teaspoon kosher salt

Cherry Buttermilk Cake

2 cups cherries, pitted (10.7 ounces/305 grams)
2 cups all-purpose flour (7.3 ounces/208 grams)
1½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
6 tablespoons unsalted butter, room temperature (3.5 ounces/79 grams)
½ cup light brown sugar, firmly packed (3.3 ounces/91 grams)
¼ cup granulated sugar (1.8 ounces/51 grams)
2 eggs
1 cup buttermilk (8 ounces/237 ml)
1 teaspoon vanilla extract

Instructions

Preheat oven to 350°.
Butter the inside of the 8x8 cake pan. Place a piece of parchment paper in the pan, with the sides of the paper extended past the rim. Place the other piece in the pan in the other direction so that the paper is placed crisscross. This will act as a sling for easy removal of the cake after it is baked.

Prepare Walnut Streusel

Melt the butter.
Combine the dry ingredients - walnuts, flour, cardamom, brown sugar, oats, and kosher salt.
Add the melted butter to the dry ingredients.
With a rubber spatula, stir everything together. It may seem that there is not enough butter. However, as you continue to stir, the dry ingredients will be coated with the butter. It helps to press everything together with the spatula.
Set aside as you prepare the cake.

Prepare Cherry Buttermilk Cake

Remove the pits from the cherries. If you do not have a cherry pitter, you can split the cherry open with a knife and extract the pit with the tip of the knife. Give the cherries a rough chop. I cut the cherries into quarters.
Combine and whisk together the dry ingredients - flour, baking powder, baking soda, and salt.
In a mixing bowl, add the room-temperature butter, brown sugar, and granulated sugar. Cream together at high speed for 5 minutes with the paddle attachment until light and fluffy.
After creaming for 5 minutes, use a rubber spatula to scrape the sides of the bowl. Add the vanilla extract to the batter and mix for about 30 seconds.
Add 1 egg to the butter mixture and mix at medium speed for 1-2 minutes until completely incorporated.
Scrape the sides of the bowl again. Add the second egg and mix into the batter completely.
At medium speed on the mixer, add the dry ingredients in three parts alternately with the buttermilk in 2 additions. You begin and end with the dry ingredients. Mix just until all ingredients are combined and you have a smooth batter.
Scrape down the sides of the bowl. Fold the cherries into the batter gently in a couple of turns. You do not want to overmix the batter.
Pour the cake batter into the prepared pan. Use an offset spatula or a knife to even out the top of the cake.
Add the walnut streusel to the top of the cake. You don't have to press the streusel into the batter.
Place the cake in the oven. Bake for 55-60 minutes.
Test the doneness of the cake with a wooden pick inserted in the center. If the toothpick is clean without any raw batter clinging to it, the cake is done. It will feel firm to the touch and the top will be golden brown.
Let the cake cool for 5-8 minutes. Using the parchment paper sling, lift the cake out of the pan onto a rack. Let the cake continue to cool for 15-20 minutes.
Serve with a dollop of sweetened creme fraiche or whipped cream.

Notes

FAQ

Can I customize my streusel? Absolutely. Streusel can easily be customized to your tastes. Substitute with a different type of nuts such as pecans or almonds. Try different spices instead of cardamom, such as cinnamon. Or leave the spices out if you prefer.
How do I store leftover streusel? If you do not use all the streusel, it can be stored in an airtight container in the refrigerator. It would be delicious with yogurt or on ice cream.
Can I use homemade buttermilk in the recipe? Yes, you can use homemade buttermilk as a substitute for store-bought. Add a tablespoon of lemon juice or vinegar to 1 cup of whole milk. Let it sit for a few minutes while it thickens.
Can I make this cake with frozen cherries? Yes, but the cherries need to be thawed and drained of excess liquid.