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

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