Cherry-Almond Coffee Cake

Recipe Ingredients

1 cup	198g / 7oz	Sugar
1/2 cup	99g / 3.5oz	Unsalted butter - room temperature
2 cups	396g / 13oz	Eggs (large)
1 teaspoon	5ml	Vanilla extract
1/2 teaspoon	2.5ml	Almond extract
2 cups	125g / 4.4oz	All purpose flour
1 teaspoon	5ml	Baking powder
1 teaspoon	5ml	Baking soda
1/2 teaspoon	2.5ml	Salt
1 cup	237ml	Sour cream
1/2		Ca cherry pie filling
1/2 cup	46g / 1.6oz	Thinly sliced almonds - (about 2 ounces)

Recipe Instructions

Preheat oven to 350F. Butter 10-inch-diameter Springform pan.

Beat sugar and butter in large bowl until light. Add eggs, vanilla extract and almond extract and beat well. Sift flour, baking powder, baking soda and salt into medium bowl. Mix half of dry ingredients into butter mixture. Mix in sour cream, then remaining dry ingredients. Pour 2/3 of batter (about 2 cups) into prepared pan. Drop pie filling by tablespoons evenly over batter.

Drop remaining batter by spoonfuls over pie filling. Using back of spoon, carefully spread batter over filling. Sprinkle with almonds. Bake until tester inserted into center of cake comes out clean, about 1 hour 5 minutes. Cool in pan on rack. (Can be prepared 1 day ahead. Cover with foil and store at room temperature.) Cut around sides of pan. Remove pan.

Note: I'm still telling my friends about the cherry-almond coffee cake from the White Rose Inn in Emporia, Kansas. I had it for breakfast in the morning, then requested it again with my tea the same afternoon.

Source:
Bon Appetit, November 1995, from the White Rose Inn, Emporia, KS

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