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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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CHERRY ALMOND COFFEECAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Phillips Estate in Canton, Texas in 1990. Ingredients:
1 cup granulated sugar |
1/2 cup butter softened |
2 large eggs |
1 teaspoon vanilla extract |
1/2 teaspoon almond extract |
2 cups all purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup sour cream |
1/2 can cherry pie filling |
1/2 cup thinly sliced almonds |
Directions:
1. Preheat oven to 350 then butter a spring form pan.
2. Beat sugar and butter until light then add eggs and extracts then beat well.
3. Combine flour, baking powder, baking soda and salt into medium bowl.
4. Mix half of dry ingredients into butter mixture then stir in sour cream.
5. Add remaining dry ingredients then pour 2 cups of batter into prepared pan.
6. Drop pie filling by tablespoons evenly over batter then drop remaining batter by over pie filling.
7. Using back of spoon carefully spread batter over filling and sprinkle with almonds.
8. Bake 1 hour then cool in pan on rack and cut around sides of pan then remove pan.
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