Easy Cherry Almond Coffee Cake Food

CHERRY ALMOND COFFEE CAKE

Steps:

• Preheat your oven to 350 degrees Fahrenheit.
• In a large bowl combine the sour cream, sugar, eggs, lemon juice, vanilla, and melted butter with a wire whisk until well combined.
• Add the flour, baking powder, baking soda, and salt and mix with a rubber spatula just until combined.
• Prepare a 9-inch spring form pan, greasing it well.
• Spoon half the batter into the bottom of the pan (the batter will be very thick).
• Combine the brown sugar and cinnamon in a bowl and sprinkle half the mixture over the amount of batter in the bottom of the pan. Scatter half the cherries over top of the cinnamon sugar layer.
• Spoon the second half of the batter over the cinnamon sugar layer and cherries, and smooth out the top as much as possible.
• Sprinkle the remainder of the cinnamon sugar over the top of the batter and add the second half of the cherries to the top.
• Combine the streusel topping ingredients in a small bowl until the mixture reaches the texture of coarse crumbs.
• Sprinkle the streusel topping evenly over the top of the cherries.
• Bake at 350 degrees Fahrenheit for 55-65 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
• Halfway through baking, add the sliced almonds over the top of the streusel topping and allow them to toast for the second half of the baking time.
• Once the cake is done, allow to cool completely before releasing the spring form pan and slicing to serve.

CHERRY-ALMOND COFFEE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, mix flour and 3/4 cup sugar; cut in butter until crumbly. Reserve 1/2 cup crumb mixture for topping. Add baking powder, baking soda and salt to remaining crumb mixture. Stir in sour cream, 1 egg and the extract until blended., Spread onto bottom of a greased 9-in. springform pan. In a small bowl, beat cream cheese and remaining sugar until smooth. Add remaining egg; beat on low speed just until blended. Pour into pan; spoon preserves over top. Sprinkle with reserved crumb mixture and almonds., Bake until top is golden brown, 50-60 minutes. Cool on a wire rack 15 minutes. Loosen sides from pan with a knife; remove rim from pan. Serve warm or cold. Refrigerate leftovers.

CHERRY COFFEE CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and lightly flour a 10 inch tube pan. Place cherries in a bowl and toss gently with 2 tablespoons flour. Set aside.
• Stir together the flour, salt, baking powder, and cinnamon in a medium bowl. Beat together the oil, eggs, sugar, vanilla extract, and milk until smooth in a large mixing bowl. Stir in the flour mixture until smooth. Fold in the cherries. Pour batter into prepared pan.
• Bake in preheated oven until toothpick inserted into cake comes out clean, about 60 minutes. Cool in pan 10 minutes, then turn out onto a serving plate or wire rack.

DRIED CHERRY CAKE

Steps:

• Combine cherries, hot water, and almond extract: let stand 20 minutes. Drain cherries, and pat dry between layers of paper towels. Set aside.
• In a large bowl, combine flour, salt, baking powder, and 1 cup white sugar. Add yogurt, eggs, and oil. Stir well. Fold in cherries. Pour batter into a greased and floured 9 inch round cake pan.
• Stir pecans and 1 tablespoon white sugar together. Sprinkle on top of batter in pan.
• Bake at 350 degrees F (175 degrees C) for 35 minutes, or until wooden pick comes out clean. Cool in pan on wire rack 10 minutes. Serve warm, or at room temperature.

CHERRY ALMOND COFFEE CAKE

Steps:

• Preheat oven to 350*.
• Generously grease and flour (or spray) one 15.5" x 10.5" jelly roll pan.
• Mix sour cream, water and eggs in a large bowl.
• Stir in cake mix until moistened. You will notice the batter is rather lumpy and that's fine.
• Spread batter into pan.
• Drop pie filling by large spoonfuls onto batter.
• Bake at 350* for 25-30 minutes or until cake tests done with a toothpick.
• Sprinkle top of cake with sliced almonds and drizzle with glaze.
• To make glaze:.
• Mix powdered sugar, milk and vegetable oil. Stir in a few extra drops of milk if necessary. Stir until mixture is smooth and of a desired consistency. Drizzle over warm cake.

EASY CHERRY-ALMOND COFFEE CAKE

Steps:

• Heat oven to 375°F Spray 9 inch round cake pan with cooking spray.
• Separate dough into 8 rolls. Cut each into 4 pieces; place rounded side down in pan.
• Spoon pie filling over dough. Sprinkle with almonds.
• Bake 25 to 35 minutes or until deep golden brown. Cool in pan 3 minutes.
• Place wire rack upside down over pan; turn rack and pan over. Remove pan. Place heat proof plate upside down over coffee cake; turn over.
• Remove cover from icing, microwave on High 3 to 7 seconds. Stir icing; drizzle desired amount over warm coffee cake.
• Cut into wedges; serve warm.

CHERRY-ALMOND COFFEE CAKE

Steps:

• Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Beat sugar and butter in large bowl until light. Add eggs, vanilla extract and almond extract and beat well. Sift flour, baking powder, baking soda and salt into medium bowl. Mix half of dry ingredients into butter mixture. Mix in sour cream, then remaining dry ingredients.
• Pour 2/3 of batter (about 2 cups) into prepared pan. Drop pie filling by tablespoons evenly over batter. Drop remaining batter by spoonfuls over pie filling. Using back of spoon, carefully spread batter over filling. Sprinkle with almonds. Bake until tester inserted into center of cake comes out clean, about 1 hour 5 minutes. Cool in pan on rack. (Can be prepared 1 day ahead. Cover with foil and store at room temperature.) Cut around sides of pan. Remove pan.

CHERRY ALMOND MUFFINS OR COFFEE CAKE

Steps:

• In a bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until the mixture resembles coarse crumbs.
• Beat the egg, sour cream and extract until smooth; stir into dry ingredients just until moistened (batter will be thick).
• Combine flour and sugar in a small bowl; cut in butter until crumbly. Stir in almonds: set aside.
• In a mixing bowl, beat cream cheese, egg, sugar and vanilla until smooth.
• Fill greased jumbo muffin cups half full with batter.
• Divide cream cheese filling and preserves evenly between muffin cups; swirl gently. Cover with remaining batter. Sprinkle with topping.
• Bake at 350 F for 30-35 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.
• Editor's Note: If using regular-size muffin cups, bake for 20-25 minutes.

CHERRY ALMOND COFFEE CAKE

Steps:

• Preheat oven to 350° and butter a 10" diameter springform pan.
• Beat sugar and butter together until light, then add eggs, vanilla and almond extracts.
• Sift flour, baking powder, baking soda and salt into another bowl.
• Mix half of dry ingredients into butter mixture, then add sour cream, then add remaining dry ingredients.
• Pour 2/3 of batter into prepared pan.
• Drop pie filling by tablespoons over batter evenly.
• Drop remaining batter by spoonfuls over pie filling and using back of spoon, carefully spread batter over filling.
• Sprinkle with almonds and bake for 1 hour and 5 minutes or until toothpick inserted in center comes out clean.
• Cool in pan on rack, then cut around sides of pan and remove cake from pan.

CHERRY ALMOND COFFEE CAKE

Steps:

• Combine the flour and sugar in a large bowl.
• Cut in the butter with a pastry blender until the mixture is crumbly.
• Set aside 1/2 cup for the topping.
• Add the baking powder and baking soda to the remainder.
• Beat together the egg, buttermilk and almond extract.
• Add to the dry ingredients, stirring until just moistened.
• 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.
• Spoon the pie filling evenly over the batter.
• Drop small spoonfuls of the remaining batter over the filling.
• Stir the almonds into the reserved crumbled mixture.
• Sprinkle over the batter.
• 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.
• Cover with a piece of foil it the top is getting too brown.