Cherry Almond Coffeecake

Cherry Almond Coffeecake



Course Breakfast, Breakfast Coffee Cake
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Servings 16

INGREDIENTS
COFFEECAKE:

  • 1 cup unsalted butter softened
  • 1/2 cup sour cream
  • 1 tbsp. vanilla extract
  • 1 tsp. almond extract
  • 1 cup sugar
  • 2 large eggs
  • 1 tsp. sea salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 3 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 1 lb. fresh, pitted cherries divided use
  • 1 cup sliced or slivered almonds (I used half cup of each)
  • 1 cup coconut

ALMOND ICING:

  • 1 cup powdered sugar 
  • 1 tsp. almond extract
  • 1 tbsp. water (or more, as necessary to make icing of desired consistency)


INSTRUCTIONS
COFFEECAKE:

  1. Preheat oven to 350°.
  2. Pit cherries and set aside.
  3. In a large mixing bowl, mix butter, sour cream, vanilla, almond extract, sugar, eggs, salt, baking soda and baking powder.
  4. Stir in flour, 2 cups pitted cherries, almonds and coconut with a wooden spoon until combined.
  5. Batter will be very thick.
  6. Grease and flour a large 12” cast-iron skillet.
  7. Spread batter into prepared skillet. (I used wet hands to do this).
  8. Spread remaining cherries over top of cake batter.
  9. Bake at 350° about 45-55 minutes, or until a toothpick inserted in the very center of the cake comes out clean.
  10. Cool completely before adding Almond Icing.

ALMOND ICING:

  1. Whisk ingredients until combined.
  2. Drizzle icing over cooled coffee cake.
  3. Allow icing to set about 15 minutes before cutting into slices.


RECIPE NOTES
NOTE: You can substitute canned cherries, or maraschino cherries for fresh cherries, if desired. But you will need to rinse, drain and pat dry the cherries.


source:http://cantstayoutofthekitchen.com