Cherry-Almond Coffee Cake
Source of Recipe
BBR
Recipe Introduction
This recipe was printed in Bon Appetit, November 1995. It is a winner!
List of Ingredients
1 cup sugar
1/2 cup unsalted butter, room temp (1 stick)
2 large eggs
1 tsp vanilla extract
1/2 tsp almond extract
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup sour crean
1/2 can of cherry pie filling
1/2 cup thinly sliced almonds (about 2 oz)
Recipe
Preheat ovent to 350 degrees. Butter a 10-inch diameter springform pan. Beat sugar and butter in a large bowl until light. Add eggs, vanilla extract and almond extract and beat well. Sift flour, baking powder, baking soda and salt into a medium bowl. Mix half of the dry ingredients into butter mixture. Mix in sour cream, then remaining dry ingredients.
Pour 2/3 of the batter (about 2 cups) into prepared pan. Drop pie filling by tablespoons evenly over batter. Drop remaining batter by spoonfuls over p-pie filling. Using back of spoon, carefully spread batter over filling. Sprinkle with almonds. Bake until tester inserted into center of cake comes out clean, about 1 hour 5 minutes. Cool in pan on rack.
(Can be prepared 1 day ahead. Cover with foil and store at room temperature.) Cut around sides of pan. Remove pan. Serves 12
Number Of Servings:12
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