Sour Cherry Coffee Cake Recipe
Ingredients
| Cherries | 2 Cup (16 tbs), pitted | |
| Hazelnuts | 1 Cup (16 tbs), blanched (Cake:) | |
| Butter | 1/2 Cup (16 tbs), softened (Cake:) | |
| Granulated Sugar | 1/2 Cup (16 tbs) (Cake:) | |
| Eggs | 2 (Cake:) | |
| Plain yogurt | 1/2 Cup (16 tbs) (Cake:) | |
| Pure almond extract | 1 Teaspoon (Cake:) | |
| All purpose flour | 1 1/2 Cup (16 tbs) (Cake:) | |
| Baking powder | 1 1/2 Teaspoon (Cake:) | |
| Brown sugar | 1/2 Cup (16 tbs) (1/4 tsp (1 mL) salt Topping:) | |
| All purpose flour | 1/2 Cup (16 tbs) (1/4 tsp (1 mL) salt Topping:) | |
| Ground cinnamon | 1 Teaspoon (1/4 tsp (1 mL) salt Topping:) | |
| Butter | 1/4 Cup (16 tbs), softened (1/4 tsp (1 mL) salt Topping:) |
Directions
Lightly grease a 9 inch springform pan; set aside.
Cake: In a food processor or blender, process almonds until finely chopped; set aside.
In a large bowl, with an electric mixer, cream butter and sugar until fluffy.
Beat in eggs, then yogurt and almond extract.
In a separate bowl, combine flour, baking powder, salt and 1 /2 cup almonds, reserving remaining almonds for topping.
Blend flour mixture into batter until combined.
Spread batter into prepared pan.
Topping: In a small bowl, combine remaining almonds with sugar, flour and cinnamon.
Using pastry blender, cut butter into dry ingredients until it resembles coarse crumbs.
Sprinkle about 1 cup of the crumb topping over batter and top with cherries.
Sprinkle remaining topping evenly over cherries.
Bake in preheated 375°F oven 1 1/2 hours, or until cake tester inserted in center comes out clean.
Remove from oven and cool on a wire rack for 20 minutes.
Remove side of pan and cool completely.
Cake: In a food processor or blender, process almonds until finely chopped; set aside.
In a large bowl, with an electric mixer, cream butter and sugar until fluffy.
Beat in eggs, then yogurt and almond extract.
In a separate bowl, combine flour, baking powder, salt and 1 /2 cup almonds, reserving remaining almonds for topping.
Blend flour mixture into batter until combined.
Spread batter into prepared pan.
Topping: In a small bowl, combine remaining almonds with sugar, flour and cinnamon.
Using pastry blender, cut butter into dry ingredients until it resembles coarse crumbs.
Sprinkle about 1 cup of the crumb topping over batter and top with cherries.
Sprinkle remaining topping evenly over cherries.
Bake in preheated 375°F oven 1 1/2 hours, or until cake tester inserted in center comes out clean.
Remove from oven and cool on a wire rack for 20 minutes.
Remove side of pan and cool completely.
Chef
