Cherry Almond Coffee Cake

Bursting with red cherries and topped with sliced almonds, this Cherry Almond Coffee Cake is festive and so delicious – the perfect treat for breakfast or anytime this holiday season.

I’ve had my eye on this Cherry Almond Coffee Cake at epicurious.com for a few weeks now, thinking it would be a wonderful treat for the holiday season. I love cherries, I love almonds, and I really love cherries and almonds together. So, I gave it a test run this weekend, and it turned out wonderfully, gorgeous and so delicious. I made only a few changes. I increased the amount of cherries and almonds and used light sour cream, versus regular.

My husband, who can be very particular about his baked goods, declared it excellent. I agree and not only is it delicious, it is so pretty to look at. The bright red of the cherries is festive and beautiful and perfect for the holiday season, or any special occasion.

When I’m having guests staying at our house, or will be having family and friends stopping by, I love to have a beautiful baked good, displayed in my glass cake dome on the island in our kitchen. Something festive and inviting and allows guests to help themselves.

This Cherry Almond Coffee Cake fits the bill perfectly. It is so pretty and is wonderful for breakfast, a mid-morning or afternoon snack, or to nibble on throughout the day.

This Cherry Almond Coffee Cake would make a wonderful addition to a cozy family breakfast on Christmas morning. It also will look beautiful and add brightness to a buffet for a holiday or New Year’s open house; or is a wonderful treat to bring to a potluck or coffee hour anytime of year!

Cherry Almond Coffee Cake

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 12 servings

Cherry Almond Coffee Cake

Bursting with red cherries and topped with sliced almonds, this Cherry Almond Coffee Cake is festive and so delicious – the perfect treat for breakfast or anytime!

Ingredients

1 cup sugar
½ cup (1 stick) unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
½ teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup light sour cream
1 (21 oz) can cherry pie filling
¾ cup thinly sliced almonds

Instructions

Preheat oven to 350°F. Lightly grease a 10-inch springform pan.
In a large bowl, using an electric mixer, beat sugar and butter until light and fluffy.
Add eggs, vanilla extract and almond extract, beat well.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
Add half of flour mixture to egg mixture, mix to combine
Add sour cream to egg mixture, mix to combine.
Add remaining half of flour mixture to egg mixture, mix to combine.
Pour 2/3 of the batter into prepared springform pan, spreading evenly.
Pour cherry pie filling over batter in pan, spreading evenly.
Drop reaming batter, by tablespoons,onto cherry filling in pan, carefully spread batter over filling with back of spoon.
Sprinkle almonds evenly over batter.
Place pan in preheated oven and bake for 1 hour or until a tester inserted into middle of cake comes out clean.
Cool pan on a rack for 10 minutes. Using a knife, cut around edges of pan, release sides of pan and remove.

http://joylovefood.com/cherry-almond-coffee-cake/

Adapted from epicurious.com.

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