Cherry-Limeade Streusel Cake

• FOR THE CAKE:
• 1 pound Fresh Cherries, Halved And Pitted
• 2 whole Limes, Zest And Juice
• 1 cup All-purpose Flour, Plus More For The Pan And Cherries
• 1/2 teaspoons Baking Powder
• 1/4 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 4 Tablespoons Unsalted Buter, Room Temperature, Plus More For The Pan
• 3/4 cups Sugar
• 1 whole Large Egg
• 1/2 cups Buttermilk
• _____
• FOR THE STREUSEL TOPPING:
• 1/2 cups All-purpose Flour
• 1/4 cups Unsalted Butter, Chilled And Cut Into Pieces
• 1/4 cups Sugar
• 1/4 teaspoons Salt
• _____
• FOR THE LIME GLAZE:
• 6 Tablespoons Powdered Sugar
• 1 whole Amount Of Reserved Lime Juice Used To Soak Cherries
• 1 Tablespoon Lime Zest
• 3 drops Almond Extract
• Optional Garnish: Fresh Cherries, Lime Slices

1. For the streusel topping: Place the flour in a small bowl and add the butter. Using a fork, cut the butter into the flour until the mixture resembles coarse crumbs. Add the sugar and salt, mixing it in with a fork. Set aside.
2. For the cake: Preheat oven to 375F. Quarter the cherries, removing the pits. Place the cherries in a small bowl, and pour the juice of two limes over them, tossing lightly to coat. (Save the lime halves - you'll zest them in a bit). Set all of these aside.
3. Butter an 8-inch ovenproof skillet (or an 8-inch cake pan), and dust with flour, tapping out the excess.
4. In a medium bowl, combine the 1 cup of flour, baking powder, baking soda, and salt. Using a mixer on medium speed, beat the butter and sugar until pale and fluffy. Beat in the egg. Gradually add the flour mixture, alternating with the buttermilk. Remove the cherries from the lime juice, and set them aside. Pour about 2 tablespoons of the reserved lime juice into the batter. Set the remaining lime juice aside. Add the zest from the two limes you juiced for the cherries. Stir just until combined.
5. Pour the batter into the prepared skillet, and smooth the top with a spatula. Toss the cherries with 2 tablespoons of flour, then scatter them over the top of the batter. Sprinkle the streusel topping over the cherries. Bake for 35 minutes, or until cake is golden brown and a toothpick inserted into the center comes out clean. Remove pan from the oven and let cool for at least 30 minutes, up to an hour.
6. In the meantime, make the glaze. Combine the powdered sugar, reserved lime juice, zest, and about 3 drops of almond extract. Set aside.
7. Once the cake has cooled, place a plate upside down, over the top of the skillet. Holding the bottom of the plate, quickly turn the skillet over so that the cake is streusel side down on the plate. Place your serving platter upside down over the cake, and flip again, so the cake is now streusel side up. Drizzle the lime glaze over the top of the cake.
8. If desired, garnish with fresh cherries and a lime slice. Enjoy!
9. Note: This recipe makes more streusel than you will need, so if you have some left over that's fine.

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Taken from tastykitchen.com/recipes/desserts/cherry-limeade-streusel-cake/ (may not work)