Cherry-Almond Coffee Cake
From Cook's Country
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.
Serves 8 to 12
Be sure to use almond paste in this recipe, not marzipan, which is much sweeter.
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