Cherry Almond Streusel Coffee Cake
Equipment
- Mixing Bowls
- 8-Inch Baking Pan
- Oven
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar, divided
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, softened and divided
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon baking powder
- 1/2 teaspoon almond extract
- 1 cup fresh cherries, pitted and halved
- 1/2 cup sliced almonds
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees and grease an 8-inch square baking pan.
- In a small bowl, mix 1/2 cup flour, 1/4 cup granulated sugar, the brown sugar, 1/4 cup butter, the cinnamon, and 1/4 cup sliced almonds until crumbly. Set the streusel aside.
- In a large bowl, beat the remaining 1/4 cup butter with the remaining 1/2 cup granulated sugar until light. Add the eggs one at a time, then stir in the sour cream and almond extract.
- Whisk together the remaining 1 cup flour and the baking powder. Fold the dry mixture into the wet ingredients until just combined.
- Spread the batter into the prepared pan. Scatter the cherries over the top, then sprinkle on the streusel mixture and the remaining 1/4 cup sliced almonds.
- Bake for 35 to 40 minutes until a toothpick inserted in the center comes out clean. Cool in the pan before slicing.
Notes
Use fresh cherries when they are in season for the brightest flavor, or thaw and drain frozen ones well to avoid excess liquid. Slice the cake while it is still slightly warm if you want the streusel to stay extra crisp. Leftovers keep covered at room temperature for one day or in the fridge for up to three days.
Course: Dessert
Cuisine: American
Equipment: Mixing Bowls, 8-Inch Baking Pan, Oven
Cuisine: American
Equipment: Mixing Bowls, 8-Inch Baking Pan, Oven