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Sour Cherry Coffee Cake

chef.mark's picture
  Sour cherries 2 Cup (32 tbs), rinsed, stemmed and pitted
For cake
  Whole blanched almonds 250 Milliliter (1 Cup, Hazelnuts If Available)
  Butter 125 Milliliter, softened (1/2 Cup)
  Granulated sugar 125 Milliliter (1/2 Cup)
  Eggs 2
  Plain yogurt 125 Milliliter (1/2 Cup)
  Pure almond extract 1 Teaspoon (Amaretto, If Available)
  All purpose flour 375 Milliliter (1 1/2 Cups)
  Baking powder 1 1⁄2 Teaspoon
For topping
  Brown sugar 125 Milliliter (1/2 Cup)
  All purpose flour 125 Milliliter (1/2 Cup)
  Ground cinnamon 1 Teaspoon
  Butter 50 Milliliter, softened (1/4 Cup)
  Salt 1⁄4 Teaspoon

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.

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Sour Cherry Coffee Cake Recipe