Chocolate Cherry Streusel Pound Cake
Prep time
Cook time
Total time
This delicious Chocolate Cherry Streusel Pound Cake is the perfect treat for breakfast dessert or a late night snack. It's easy to make as it is to eat.
Serves: 10 to 12 servings
  • ⅔ cup all-purpose flour
  • ½ cup brown sugar
  • ½ cup (1 stick) unsalted butter, slightly firm and diced
  • ¾ cup chocolate chips, mini
  • ½ cup slivered almonds
  • 1 cup dried cherries
  • 2 cups boiling water
  • 3 tablespoons dark rum
  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 3 cups granulated sugar
  • 1½ cups (3 sticks) unsalted butter, softened
  • 6 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
  • ¼ cup unsweetened cocoa powder
  1. Preheat oven to 350 degrees F. Grease and flour a 9-inch tube pan, set aside.
  2. To make the streusel topping, in a large bowl, combine the flour, brown sugar, and butter. Using your hands crumble the butter into the dry ingredients until resembles coarse crumbs, the size of peas. Stir in the chocolate chips and almonds. Set aside.
  3. In a medium bow, combine the cherries, boiling water and rum. Make sure that the cherries are completely submerged. Set aside to plump up and cool down.
  4. In a large bowl, whisk or sift together the flour, baking powder and salt. Set aside.
  5. In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. Add the flour mixture along with the buttermilk in batches, alternating between the two. Make sure to start and end with the dry ingredients, mixing just until combined after each addition.
  6. Transfer about a third of the batter into a small bowl. Add the cocoa powder to that third of batter and stir until well combined. Drain the cherries and fold into the bigger portion of batter until evenly combined.
  7. Pour half of the cherry (main) batter into the prepared pan. Dollop half of the chocolate butter by the spoonful and swirl with a long toothpick. Pour the remaining half of the cherry batter on top and dollop the remaining half of the chocolate batter. Swirl once again with the toothpick. Sprinkle with the streusel topping.
  8. Bake until golden brown and a toothpick inserted in the middle comes out clean, about 1 hour 15 minutes to 1 hour 30 minutes. Remove from the oven and let cool in pan for about 20 minutes. Separate the tub pan and let the cake cool completely before cutting and serving. Cover any leftovers in plastic wrap and store at room temperature for up to 3 days. Enjoy!
Recipe by The Candid Appetite at