Cherry Almond Coffee Cake |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This delicious coffee cake, which was developed by Robin Hood Multifoods' test kitchen, can also be made with apple or blueberry pie filling. Ingredients:
2 1/4 cups all-purpose flour |
3/4 cup granulated sugar |
3/4 cup butter or 3/4 cup margarine |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1 egg |
3/4 cup buttermilk or 3/4 cup soured milk |
1 teaspoon almond extract |
1 (19 ounce) can cherry pie filling |
1/3 cup sliced almonds |
Directions:
1. Combine the flour and sugar in a large bowl.
2. Cut in the butter with a pastry blender until the mixture is crumbly.
3. Set aside 1/2 cup for the topping.
4. Add the baking powder and baking soda to the remainder.
5. Beat together the egg, buttermilk and almond extract.
6. Add to the dry ingredients, stirring until just moistened.
7. 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.
8. Spoon the pie filling evenly over the batter.
9. Drop small spoonfuls of the remaining batter over the filling.
10. Stir the almonds into the reserved crumbled mixture.
11. Sprinkle over the batter.
12. 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.
13. Cover with a piece of foil it the top is getting too brown.
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