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Prep Time: 0 Minutes Cook Time: 65 Minutes |
Ready In: 65 Minutes Servings: 24 |
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This sweet,moist cake will get rave reviews. This is from King Arthur Flour Ingredients:
streusel topping |
3/4c (31/4oz)flour |
1/2c (21/2oz) sugar |
1/2tsp cinnamon |
1/4tsp salt |
1/2c(5oz.,about 1/2 can)almond paste,crumbled |
1/4tsp almond extract |
5tbs(21/2oz)cold butter |
cake |
1/2c (1 stick,4oz) soft butter |
1c(7oz) sugar |
1/2tsp salt |
11/2tsp baking powder |
2 large eggs |
12/3c(7oz)flour |
2/3c(53/8oz) sour cream |
1tsp almond extract |
filling:21oz. can cherry pie filling |
glaze:1/2c(2oz) conf. sugar |
1/4tsp almond extract |
2-3tbs(1to11/2 oz) milk or cream |
toasted sliced almonds(optional) |
Directions:
1. To prepare topping: Whisk together the flour,sugar,cinnamon and salt. Crumble in the almond paste and add almond extract. Work in cold butter till mixture becomes crubly. Set aside
2. Preheat oven to 350. Greas and flour a 10x10 or 9x13' pan
3. To prepare cake: beat together the butter,sugar,salt,baking powder and extract till fluffy. Add the eggs,one at a time,beating after each . add the flour in thirds,alternating with the sour cream,blending well after each addition.
4. Spread the batter in the prepared pan. Top with cherries and streusel topping.
5. Bake the cake for 55-65 mins,until toothpick inserted near center comes out clean.. While the cake is baking, prepare the glaze. Combine conf. sugar,almond extract and enough of the milk to make a pourable glaze. Drizzle it over the still hot coffeecake. Garnish with toasted sliced almonds,if desired. Serve warm or at room temperature.
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