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Coffee Cake: Cherry-Almond Coffee Cake

Source of Recipe


From "Kaffeehaus"






List of Ingredients



• Dried bread crumbs for the pan
  
• 1-1/2 cups all-purpose flour
  
• 2/3 cup sliced natural almonds
  
• 1 tsp baking powder
  
• 1/4 tsp salt
  
• 1-1/4 cups unsalted butter, at room temperature
  
• 1-1/2 cups granulated sugar
  
• 6 large eggs, separated, at room temperature
  
• 1 tsp vanilla extract
  
• 1/2 tsp almond extract
  
• 1 lb. sweet cherries, pitted
  
• Confectioners' sugar, for garnish
  






Instructions



1. Position a rack in the center of the oven and heat to 375 degrees (F). Butter a 13x9-inch baking pan, coat with bread crumbs, and tap out the excess.
   
   
2. Process the flour, almonds, baking powder and salt in a food processor until the almonds are almost a powder; set aside.
   
   
3. Beat the butter with a hand-held electric mixer on high speed in a medium bowl until smooth, about 1 minute. Gradually add the sugar and beat until light in color and texture, about 2 minutes. One at a time, beat in the yolks, then the vanilla and almond extracts.
   
   
4. Using clean beaters, beat the egg whites on high speed just until they form stiff, shiny peaks. Fold half of the almond-flour mixture; repeat with the remaining whites and almond-flour mixture to make a thick batter. Spread evenly in the pan and arrange the cherries in rows in the batter.
   
   
5. Bake until the cake is golden brown and the top springs back when lightly pressed in the center, about 35 minutes.
   
   Sift confectioners' sugar over the top. Serve warm, or cool completely.
   
   This cake can be made up to 1 day ahead, covered with plastic wrap, and stored at room temperature.
   
   Makes 8 to 12 servings.