Sour Cherry Coffee Cake
|Sour cherries||2 Cup (32 tbs), rinsed, stemmed and pitted|
|Whole blanched almonds||250 Milliliter (1 Cup, Hazelnuts If Available)|
|Butter||125 Milliliter, softened (1/2 Cup)|
|Granulated sugar||125 Milliliter (1/2 Cup)|
|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|
|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)|
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 375Â°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.