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Almond Cherry Coffee Cake

Ingredients 

FOR THE CAKE:

  • 1 cup butter
  • 2 cups white sugar
  • 2 large eggs
  • 1 cup sour cream
  • ½ teaspoon almond extract
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

FOR THE STREUSEL

  • ½ cup almonds
  • ½ teaspoon cinnamon
  • 2 teaspoons brown sugar

FOR THE GLAZE:

  • 1 cup powdered sugar
  • ¼ teaspoon almond extract
  • 3-4 tablespoons heavy cream

FOR THE CHERRY FILLING:

  • 14.5 ounces sour cherries (drained) (1 can)
  • ½ cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon butter

Instructions 

FOR THE CHERRY FILLING:

  • Add the drained cherries, sugar, and cornstarch in a saucepan over medium heat and let simmer for 5 minutes or until the mixture has thickened.
  • Add the butter in after taking the mixture off of the heat and set aside.

FOR THE CAKE:

  • Preheat the oven to 350 degrees. Grease and flour a tube/bundt pan.
  • In a large bowl, cream together the butter, sugar and eggs. Fold in the sour cream and vanilla carefully. Add the dry ingredients and mix well.
  • Spoon half of the batter into the prepared pan. Make a well in the center of the batter all around the pan. Then spoon in the cherry pie filling being as careful as possible to keep it in the center.
  • In a small bowl, combine the streusel ingredients. Sprinkle the streusel over the batter/cherries.
  • Spoon the remaining batter over the streusel.
  • Bake at 350 degrees for 50-55 minutes (55), or until a toothpick inserted in the cake comes out clean.
  • Allow the cake to cool for at least 15 minutes. Using a knife, loosen the edges of the cake from the pan.
  • Turn the cake out onto a plate. Cover until serving.
  • This cake is best when made the day before serving.
  • To make the powdered sugar glaze, simply whisk the 3 glaze ingredients together, adding enough cream to make the glaze able to be drizzled. Drizzle over the cooled cake.

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