Cherry-Almond Coffee Cake

From Cook's Country | April​/May 2010

Why this recipe works:

We turned to canned sour cherries and cooked them in the syrup they were packed in to reinforce their flavor and create a souped-up jam for our Cherry-Almond Coffee Cake recipe. We struggled to develop a yellow cake that could stand up to nearly 2 pounds of fruit. That is, until we discovered… read more

We turned to canned sour cherries and cooked them in the syrup they were packed in to reinforce their flavor and create a souped-up jam for our Cherry-Almond Coffee Cake recipe. We struggled to develop a yellow cake that could stand up to nearly 2 pounds of fruit. That is, until we discovered that adding almond paste bolstered the cake batter and added outstanding almond flavor. To balance the sweetness of the paste, we added a little tangy sour cream to the batter. For the streusel of our Cherry-Almond Coffee Cake recipe, a mixture of flour, white and brown sugars, and melted butter turned into chunky, crunchy nubs. Reserved almond paste helped bind the streusel and imparted even more almond flavor. A simple almond glaze put the finishing touches on our Cherry-Almond Coffee Cake.

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Serves 8 to 12

Be sure to use almond paste in this recipe, not marzipan, which is much sweeter.

Ingredients

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