22 August 2015

I've made this coffeecake twice now. The first time I followed the directions and it came out way overdone.  Totally dry and too brown around the edges.  This time I cut way back on the baking time and it came out perfectly.  I got it from Renee's Kitchen Adventures.

Cherry Almond Coffeecake

6 tbsp butter, softened
1 cup sugar
1 egg
¾ cup buttermilk
1 tsp almond extract
1½ cups flour
1½ tsp baking powder
½ tsp salt
12 oz. package frozen cherries, thawed and drained
½ cup sliced almonds
2 tbsp Sugar in the Raw

Preheat oven to 350°.  Coat a 9” cake pan with baking spray.  Set aside.

In a mixing bowl, cream together the butter and sugar until light and fluffy.  Add in the egg, buttermilk, and almond extract.  Mix well.  Slowly fold in the flour, baking powder, and salt, mixing until just incorporated.  Pour batter into the prepared cake pan.  Place cherries on top, pressing down lightly into the batter.  Sprinkle the top with the almonds and raw sugar.

Bake for 40-45 minutes or the edges begin to brown.  Remove from oven and let cool before cutting and serving.

Makes 8 servings.

You can see that I *almost* over baked it again, as the edges were getting pretty brown.  I accidentally reset my timer when my daughter was brushing her teeth at bedtime.  Oops!  But I pulled it out just in time because it was still moist inside.

This is such a great coffeecake.  I love the almond flavor.  And it's not too sweet.  Just perfect.  And it's pretty too!  It's pretty easy to throw together as it doesn't require a crumb topping or anything like that.  If you wanted to serve it for dessert, a nice almond glaze would be lovely on top.

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