Monday, July 24, 2017

Cherry Almond Coffeecake


Good morning! How was your weekend? It was a scorcher here, add the humidity and it was a bit unbearable. Lucky for me I was inside cleaning and baking for my upcoming guests.





I make this cherry almond coffee cake and it was delicious. Cherries and almond are a classic pairing but if you do not like the cherries you could always substitute the berries of your choice, or maybe even some apples come Fall.






The cake has a little almond flavor in every layer, from the cake to the streusel, to the glaze. It is very versatile and could be served for breakfast, brunch, tea or even dessert. 


Cherry Almond Coffee Cake
Recipe from: Sifting Focus

Cherry Filling

2 15 oz cans tart cherries
1/4 cup granulated sugar
2 tablespoons of cornstarch
pinch of salt

Bring Cherries and their syrup, cornstarch, sugar and salt to a simmer in a large saucepan over medium heat. Mash cherries with a potato masher and cook until thick, about 25 minutes. The mixture should measure about 2 cups. Pout into a shallow bowl and refrigerate until cool, about 30 minutes. 

Streusel Topping:

2 1/2 cups all purpose flour
1/2 cup granulated sugar
1/3 cup brown sugar
1/2 teaspoon salt
7 tablespoons unsalted butter, melted, plus 8 tablespoons unsalted butter softened
1 7 oz. tube almond paste crumbled into pieces
11/2 teaspoons baking powder
1/3 cup sour cream
2 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract

Whisk 11/4 cups flour, 1/4 cup granulated sugar, brown sugar, and 1/4 teaspoon salt in a medium bowl. Using a fork, stir in melted butter until mixture forms pea size pieces. Stir in 1/2 cup almond past set aside 

Adjust oven rack to middle position and heat oven to 350 degrees F. Grease and flour a 13 x 9 inch pan. Combine remaining flour, baking powder and salt in a small bowll. Whisk the sour cream, eggs, vanilla and almond extracts together in a small bowl.  With an electric mixer on medium-high speed, beat remaining almond paste remaining sugar, and softened butter until light and fluffy, for about 2 minutes; Add sour cream mixture and beat until incorporated. Reduce speed to low and add the flour mixture, mixing until just combined, about 1 minute. Return mixture to medium speed and beat until fluffy, an additional minute. 

Pour batter into a prepared pan and spread evenly. Dollop the cherry mixture over the batter and spread in an even layer. Sprinkle the streusel over the cherry mixture and bake until a toothpick inserted in to the center comes out clean. About 30-33 minutes. Cool cake in the pan about 2 hours. 

Almond Glaze:
1 cup confectioners sugar, sifted
1/4 teaspoon almond extract
pinch of salt

Combine sugar, salt and extract with two tablespoons of water. Mix well and then drizzle over the cake. Cake can be kept for 3 days at room temperature, covered in plastic wrap. 




Have a great day! Stay cool!


5 comments:

  1. I love cherry and almond and enjoy it almost daily in my breakfast bowl! Have a great week, Elizabeth!

    ReplyDelete
  2. OMG!
    THAT SOUNDS DIVINE.........how do you NOT EAT the entire CAKE?I would be eating the BATTER LIKE CRAZY!
    XX

    ReplyDelete
  3. This looks delicious and perfect to serve for guests! Happy Monday, my friend!

    ReplyDelete
  4. I have a recipe for cherry almond coffee cake but yours looks sweeter so I might need to try your recipe.

    ReplyDelete

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