Wednesday, February 15, 2012


This coffee cake is sweet, moist and perfect for Sunday morning. I made it with frozen dark sweet cherries, but it works just as well with fresh raspberries.

It is excellent warm with a scoop
of vanilla ice cream.

2 cups frozen dark sweet cherries (thawed and drained well)
1/4 cup + 2 tablespoons brown sugar
1/4 teaspoon almond extract

2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup butter room temperature
½ cup sliced almonds
1 cup sugar
2 eggs
2 teaspoon vanilla
½ teaspoon almond extract
1 cup sour cream

Thaw and drain the frozen dark sweet cherries completely (I put them in a colander overnight in the fridge). The next morning, drain completely, cut the cherries in half and mix with the brown sugar and almond extract. Set aside.

Beat butter till creamy, add sugar and beat until fluffy. Add eggs, one at a time, add extracts and sour cream, mix well. Add dry ingredients and beat until smooth.

Spread 2/3 of the batter into greased 9" spring form pan. Top with fruit and then spoon dollops of the remaining 1/3 of the batter, over the fruit, like this:

Sprinkle the sliced almond over the top of everything and sprinkle it with a little cinnamon sugar.

Bake at 350 for 40 minutes. Let the coffee cake cool in the pan for about 15 minute before removing it. Drizzle the cake with a simple vanilla glaze.

1/2 cup powdered sugar
2 teaspoons milk
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract

IMPORTANT NOTE: When you thaw the frozen dark sweet cherries, you will get a considerable amount of "juice". DO NOT USE that juice in this recipe (save it for a different recipe). However, after they are drained and you mix the cherries with the brown sugar and almond extract (after it sits a few minutes) you will get even MORE "juice"...make sure you use this extra juice in the recipe.

IMPORTANT NOTE:  This recipe calls for a 9" spring form pan, but you can make it in a regular 9" round cake pan. The spring form pan just makes for a prettier presentation. IF YOU USE A SPRING FORM PAN, make sure you wrap the bottom of the pan in foil, in case your pan does not have a super tight seal (I also set the whole thing on a baking sheet).


Katy ~ said...

It's 5 a.m. and I am drooling over your gorgeous cake. All of a sudden my lone cup of coffee just isn't satisfying. I NEED your cake!!

Happier Than a Pig in Mud said...

Your coffee cake is absolutely beautiful, wish I had a big ole slice right now:@)

betty r said...

I'm joining Katy..we, make that we NEED your cake!! :)
Looks so delicious.

Alida said...

Wow, great dish. You have a great recipes collection. Well done!Ciao!

Peggy Clyde said...

I believe I have cherries in the freezer calling my name right now. Thanks. It looks delicious.

Mary said...

Colleen, this looks so good. I've bookmarked this to try for Easter Sunday. My gang loves cherries. I had to laugh about the cookies. I know they have been made for decades but the first posting of them that I could find on the internet was 2004. I'm not sure they are yet in the public domain, so I went with what I could find. Have a great evening. Blessings...Mary

Teresa said...

yum yum yum yum yum! That is all I can say about this!

Barbara Bakes said...

What a gorgeous coffee cake. I'm going to have to pick up some cherries.

Shelby said...

That is a gorgeous coffeecake Coleen!