Cherry Almond Cake
This sweet, moist cake will get rave reviews from your family.
Streusel topping
- 3/4 cup King Arthur Unbleached All-Purpose Flour
- 1/2 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup (about 1/2 can) almond paste, crumbled
- 1/4 teaspoon almond extract
- 5 tablespoons cold butter
Cake
- 1/2 cup (4 ounces) soft butter
- 1 cup (granulated sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 teaspoon almond extract
- 2 large eggs
- 1 2/3 cups King Arthur Unbleached All-Purpose Flour
- 2/3 cup sour cream
Filling
- 21-ounce can cherry pie filling
Glaze
- 1/2 cup confectioners' sugar
- 1/4 teaspoon almond extract
- 2 to 3 tablespoons milk or cream
- toasted sliced almonds (optional)
Directions
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1) To prepare the topping: Whisk together the flour, sugar, cinnamon, and salt. |
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2) Crumble in the almond paste, and add the almond extract. |
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3) Work in the cold butter till the mixture becomes crumbly. Set aside. |
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4) Preheat the oven to 350°F. Grease and flour a 10" x 10" or 9" x 13" pan. |
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5) To prepare the cake: Beat together the butter, sugar, salt, baking powder, and extract until fluffy. |
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6) Add the eggs one at a time, beating well after each. |
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7) Add the flour in thirds, alternately with the sour cream, blending well after each addition. |
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8) Spread the batter in the prepared pan. |
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9) Top with the cherries and streusel topping. |
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10) Bake the cake for 55 to 65 minutes, until a toothpick inserted near the center comes out clean. Remove from the oven. |
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11) While the cake is baking, prepare the glaze. Combine the confectioners' sugar, almond, and just enough of the milk to make a pourable glaze. |
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12) Drizzle it over the still-hot coffeecake. |
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13) Garnish with toasted sliced almonds, if desired. Serve warm or at room temperature. |
Recipe summary
- Hands-on time:
- 20 mins.
- Baking time:
- 55 mins. to 1 hrs 5 mins.
- Total time:
- 1 hrs 15 mins. to 1 hrs 25 mins.
- Yield:
- 10 to 12 servings
- Recipe comments (15) »
Reviews
08/13/2009
Wonderful cake. My husband said this was the best non-chocolate cake he has ever eaten.
07/24/2009
Great cake, but hate that cherry filling, I use frozen cherries from whole foods or fresh cherries. add a little cherry jam from the farm, to get the thickness. This is a big hit at the office.
06/03/2009
This turned out to be a great cake. Perfect for coffee time or even dessert, warmed with a bit of ice cream. If you love the cherry/almond combo, you'll love this!
05/30/2009
If you like almonds and cherries, you've got a winner here! I don't care for canned filling -- so sub with your own filling. I don't think the glaze adds anything -- the streusel is attractive enough, especially if topped with almonds. I really liked the almond paste streusel -- I've made streusel with finely chopped or ground almonds before, but never with almond paste, which I just love. So I will definitely be using the streusel recipe on other coffee cakes where I want the intense almond flavor.
05/01/2009
Yummy cake!!!!! The batter was just as delicious! This was the first time I used almond paste. I crumbled a little too fine for the topping so it wasn't as pretty as the picture. Next time I'll be sure to leave it a little "chunkier". This is a keeper recipe for me. I'm going to try freezing a couple pieces to see how that works.
01/04/2009
Fantastic cake ! Get great reviews each time I serve it. I use two cans the cherry pie filling with all of the sauce. The recipe is always requested !
10/23/2008
Simple recipe, amazing results.
10/13/2008
Absolutely delicious!! And, it remains moist. A sure winner whenever it is served.
10/10/2008
the taste is fantastic! I thought it would be too almond heavy, but we didn't think so at all. I will let the oven do the almond toasting next time, am will also try the apricot idea! Mine didn't look like the picture either but it as the best cake texture of any I've ever baked!
10/09/2008
This is my new signature coffee cake! I have made this twice since the initial rave reviews. The volume of a 10" x 3" round is about the same as the 10" x 10" square and is a nice shape for a brunch coffee cake. In any shape this is delicious!
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