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Home » Desserts, Recipes

Fresh Picked Recipe! Cherry Pistachio Crumb Cake

Submitted by on July 20, 2011 – 3:13 pm


Those long, cold spring days we had this year held up the Northwest’s cherry season, but wait no more! Cherry season is finally upon us! And we have been waiting patiently for fresh picked fruit to fill the jars of our Black Cherry Jam! For this recipe we incorporated spoonfuls of it in a delicious pistachio crumb cake with hints of cardamom. Yum!

Black Cherry Pistachio Crumb Cake

1 Cup butter, room temperature
1 1/2 Cups Sugar
2 Eggs
2 Cups Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1 Cup Buttermilk
1 Teaspoon Cardamom
1 Teaspoons Almond Extract
Oregon Growers Black Cherry Jam

Crumb Topping
1 Cup Flour
1 Cup Brown Sugar
1/2 Cup Butter, cold and cut into small pieces
1 Teaspoon Cardamom
1/4 Cup Pistachios, chopped

For the crumb topping
In a food processor lightly pulse the flour, brown sugar and cardamom until mixed. Add the cold butter and pulse for a minute until butter is fully incorporated into the mixture. Transfer to mixing bowl and add in chopped pistachios.

For the Cake
Sift dry ingredients, set aside. Cream butter and sugar until light and fluffy. Add one egg at a time, scraping down the sides after each addition. Stir in the vanilla. Add the buttermilk and dry ingredients in two batches. Do not over mix. Pour batter into lightly greased 9 inch cake pan. Top with spoonfuls of Black Cherry Jam and swirl into batter. Sprinkle crumb topping evenly on the top. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted in the middle of the cake comes out clean.

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