Cherry-Almond Coffee Cake

Name: Cherry-Almond Coffee Cake
Yield: Serves 8 to 12
Ingredients: 2 (15-ounce) cans, tart (also called sour) cherries; 1/4 cup (1¾ ounces), granulated sugar; 2 tablespoons, cornstarch; 2 1/2 cups (12½ ounces), all-purpose flour, divided; 1/2 cup (3½ ounces), granulated sugar, divided; 1/3 cup packed (2⅓ ounces), light brown sugar; 1/2 teaspoon, table salt, divided; 7 tablespoons, unsalted butter, melted, plus 8 tablespoons unsalted butter, softened; 1 (7-ounce) tube, almond paste, crumbled into smaller pieces (about 2 1/2 cups), divided; 1 1/2 teaspoons, baking powder; 1/3 cup, sour cream; 2 large, eggs; 1 teaspoon, vanilla extract; 1 teaspoon, almond extract; 1 cup (4 ounces), confectioners' sugar; 1/4 teaspoon, almond extract; 2 tablespoons, water

33 comments

Appears in Cook's Country April/May 2010

Desserts or Baked Goods

Breakfast & Brunch

Cakes

We wanted a version of this classic that lives up to its name.

SERVES8 to 12

TIME2 hours, plus 2½ hours cooling

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 n...

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