Cherry Almond Coffeecake Recipes

CHERRY ALMOND COFFEE CAKE

Steps:

• Preheat your oven to 350 degrees Fahrenheit.
• In a large bowl combine the sour cream, sugar, eggs, lemon juice, vanilla, and melted butter with a wire whisk until well combined.
• Add the flour, baking powder, baking soda, and salt and mix with a rubber spatula just until combined.
• Prepare a 9-inch spring form pan, greasing it well.
• Spoon half the batter into the bottom of the pan (the batter will be very thick).
• Combine the brown sugar and cinnamon in a bowl and sprinkle half the mixture over the amount of batter in the bottom of the pan. Scatter half the cherries over top of the cinnamon sugar layer.
• Spoon the second half of the batter over the cinnamon sugar layer and cherries, and smooth out the top as much as possible.
• Sprinkle the remainder of the cinnamon sugar over the top of the batter and add the second half of the cherries to the top.
• Combine the streusel topping ingredients in a small bowl until the mixture reaches the texture of coarse crumbs.
• Sprinkle the streusel topping evenly over the top of the cherries.
• Bake at 350 degrees Fahrenheit for 55-65 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
• Halfway through baking, add the sliced almonds over the top of the streusel topping and allow them to toast for the second half of the baking time.
• Once the cake is done, allow to cool completely before releasing the spring form pan and slicing to serve.

CHERRY-ALMOND COFFEE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, mix flour and 3/4 cup sugar; cut in butter until crumbly. Reserve 1/2 cup crumb mixture for topping. Add baking powder, baking soda and salt to remaining crumb mixture. Stir in sour cream, 1 egg and the extract until blended., Spread onto bottom of a greased 9-in. springform pan. In a small bowl, beat cream cheese and remaining sugar until smooth. Add remaining egg; beat on low speed just until blended. Pour into pan; spoon preserves over top. Sprinkle with reserved crumb mixture and almonds., Bake until top is golden brown, 50-60 minutes. Cool on a wire rack 15 minutes. Loosen sides from pan with a knife; remove rim from pan. Serve warm or cold. Refrigerate leftovers.

CHERRY ALMOND COFFEE CAKE

Steps:

• Combine the flour and sugar in a large bowl.
• Cut in the butter with a pastry blender until the mixture is crumbly.
• Set aside 1/2 cup for the topping.
• Add the baking powder and baking soda to the remainder.
• Beat together the egg, buttermilk and almond extract.
• Add to the dry ingredients, stirring until just moistened.
• Spread two-thirds of the batter over the bottom and partway up the side of a prepared 8-1/2 or 9-inch springform pan.
• Spoon the pie filling evenly over the batter.
• Drop small spoonfuls of the remaining batter over the filling.
• Stir the almonds into the reserved crumbled mixture.
• Sprinkle over the batter.
• Bake for 65 to 75 minutes for a 8-1/2 pan or 50 to 60 minutes for a 9-inch pan in a preheated 350 degree F oven or until a toothpick inserted in the center comes out clean.
• Cover with a piece of foil it the top is getting too brown.

CHERRY-ALMOND COFFEE CAKE

Steps:

• Preheat oven to 350°F. 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.

CHERRY ALMOND MUFFINS OR COFFEE CAKE

Steps:

• In a bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until the mixture resembles coarse crumbs.
• Beat the egg, sour cream and extract until smooth; stir into dry ingredients just until moistened (batter will be thick).
• Combine flour and sugar in a small bowl; cut in butter until crumbly. Stir in almonds: set aside.
• In a mixing bowl, beat cream cheese, egg, sugar and vanilla until smooth.
• Fill greased jumbo muffin cups half full with batter.
• Divide cream cheese filling and preserves evenly between muffin cups; swirl gently. Cover with remaining batter. Sprinkle with topping.
• Bake at 350 F for 30-35 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.
• Editor's Note: If using regular-size muffin cups, bake for 20-25 minutes.

CHERRY ALMOND COFFEE CAKE

Steps:

• Preheat oven to 350*.
• Generously grease and flour (or spray) one 15.5" x 10.5" jelly roll pan.
• Mix sour cream, water and eggs in a large bowl.
• Stir in cake mix until moistened. You will notice the batter is rather lumpy and that's fine.
• Spread batter into pan.
• Drop pie filling by large spoonfuls onto batter.
• Bake at 350* for 25-30 minutes or until cake tests done with a toothpick.
• Sprinkle top of cake with sliced almonds and drizzle with glaze.
• To make glaze:.
• Mix powdered sugar, milk and vegetable oil. Stir in a few extra drops of milk if necessary. Stir until mixture is smooth and of a desired consistency. Drizzle over warm cake.

CHERRY ALMOND COFFEECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Generously grease and flour one 15 1/2x 10 1/2 inch jelly roll pan.
• Mix sour cream, water and eggs. Stir in cake mix until moistened. You will notice the batter will be lumpy. Spread into pan. Drop pie filling by large spoonfuls onto batter.
• Bake at 350 degrees F (175 degrees C) for 25 minutes or until cake tests done. Sprinkle cake with almonds and drizzle with glaze.
• To Make Glaze: Mix confectioner's sugar, milk and vegetable oil. Stir in a few extra drops of milk if necessary. Stir until mixture is smooth and of a desired consistency. Drizzle over still warm cake.