You can change the pie filling, nuts and extract to whatever you have on hand or like.
Or whatever you want the "filling" to be.
I used blueberry and the almond extract - it was wonderful.
Also, heat up the other half of the filling to pour
on top of each serving.
I serverd it warm. It was also great at room temp.
CHERRY-ALMOND COFFEE CAKE
1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs (I used cholesterol free)
1 teaspoon vanilla extract
1/2 teaspoon almond extract - I used 1 teaspoon
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/2 21-ounce can cherry pie filling
1/2 cup thinly sliced almonds (about 2 ounces)
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. Serves 12.
Bon Appétit
November 1995
R.S.V.P.
White Rose Inn, Emporia, KS
Or whatever you want the "filling" to be.
I used blueberry and the almond extract - it was wonderful.
Also, heat up the other half of the filling to pour
on top of each serving.
I serverd it warm. It was also great at room temp.
CHERRY-ALMOND COFFEE CAKE
1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs (I used cholesterol free)
1 teaspoon vanilla extract
1/2 teaspoon almond extract - I used 1 teaspoon
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/2 21-ounce can cherry pie filling
1/2 cup thinly sliced almonds (about 2 ounces)
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. Serves 12.
Bon Appétit
November 1995
R.S.V.P.
White Rose Inn, Emporia, KS
