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Cherry Almond Coffee Cake

Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 9

Ingredients

  • 2 cups all-purpose flour 240 g
  • 2 teaspoons baking powder 10 g
  • 1/2 teaspoon baking soda 3 g
  • 1/2 teaspoon salt 3 grams
  • 1 stick salted butter room temperature 113 g
  • 1 cup granulated sugar 200 g
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup buttermilk 240 ml

Cherry layer:

  • 2 cups fresh pitted cherries
  • 2 tablespoons lemon juice
  • Zest of 1 lemon
  • ½ teaspoon almond extract
  • Pinch salt
  • 1 tablespoon flour 8 g
  • 2 tablespoons sugar 25 g

Crumble:

  • 1 ½ cup all-purpose flour 180 grams
  • 1/2 cup firmly packed light brown sugar 100 grams
  • 1/4 cup white sugar 50 grams
  • 1/2 teaspoon salt 3 grams
  • 1 stick butter 113 grams
  • 1/2 teaspoon almond extract
  • ½ cup slivered almonds 60 g

Instructions

Brown sugar crumb:

  • Add the flour, brown sugar, sugar, and salt to a medium bowl. Stir to combine
  • Pour in the melted butter and almond extract. Mix together until large crumbs form. Add in the almonds and mix. Set aside

Cherry Layer:

  • In a medium bowl, mix together all the cherry layer ingredients until evenly combined. Set aside

Coffee Cake:

  • Preheat the oven to 375 degrees fahrenheit
  • Add the flour, baking powder, baking soda and salt into a medium bowl. Stir with a fork to combine and set aside
  • In the base of a stand mixer or with a hand mixer, cream together the room temperature butter and sugar on medium-high speed for 2 minutes until light and fluffy
  • Add in the egg and extracts and cream for 2 more minutes on medium-high speed until light and fluffy
  • Reduce the mixer speed to low and alternate adding the buttermilk and flour mixture, starting and ending with the dry ingredients. To do this, our preferred method is as follows: ⅓ of the dry ingredients, ½ of the buttermilk, ⅓ of the dry ingredients, ½ of the buttermilk, ⅓ of the dry ingredients (pulse after each addition). Note: do not over mix at this stage and just barely mix at each step to evenly combine the ingredients
  • Place the batter in a 9×9 inch glass pan lined with parchment paper and sprayed with cooking spray. Spread the batter into an even layer
  • Top the batter with the cherry layer followed by the brown sugar crumble and bake for 45-55 minutes or until a toothpick comes out clean