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COFFEECAKE: Coffeecake with Chocolate Cherry Crumb Topping

Source of Recipe

Yankee Magazine


List of Ingredients

CRUMB TOPPING

4 tablespoons butter
1/2 cup light-brown sugar
4 tablespoons cocoa
Pinch of salt

Preheat oven to 350 degrees F. Grease bottom and sides of a 9-inch springform pan with butter or shortening. Line bottom with parchment or wax paper. Butter paper and dust pan with flour; shake off excess. Make the crumb: Using your fingers or two forks, combine butter, brown sugar, cocoa, and salt in a small bowl. Set aside.



Recipe

CAKE

2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup light-brown sugar
2 eggs plus 1 egg yolk
1 cup sour cream
1/4 teaspoon almond extract
1 teaspoon vanilla extract
1 cup dried tart cherries, roughly chopped
1/3 cup sliced almonds

Sift together flour, baking powder, and salt. In the bowl of an electric mixer, combine oil, sugar, and brown sugar on low. Beat in eggs and yolk, one at a time. Add half the flour mixture to the egg mixture and beat on low until combined. In a small bowl, combine sour cream (or yogurt) and almond and vanilla extracts; mix in sour-cream mixture, then add remaining flour mixture, beating until just combined. Spread half of the batter (it will be very thick) over bottom of pan. Cover with half of the crumb mixture and all of the cherries. Carefully spread remaining batter, then cover with remaining crumb and top with almonds. Bake 50 minutes or until a toothpick inserted in the center comes out clean. Serve while still slightly warm. Cake may be made one day ahead. If so, cool thoroughly, wrap in plastic, and store at room temperature.