Cherry Almond Cake

King Arthur's Cherry Almond Cake

Mr. Classical has a thing for canned cherry pie filling. This coffee cake
was a nice switch from cherry pie.

Streusel topping

• 3/4 cup King Arthur Unbleached All-Purpose Flour
• 1/2 cup granulated sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup (about 1/2 can) almond paste, crumbled **
  
• 1/4 teaspoon almond extract
• 5 tablespoons cold butter

Cake

• 1/2 cup (4 ounces) soft butter
• 1 cup (granulated sugar
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1 teaspoon almond extract
• 2 large eggs
• 1 2/3 cups King Arthur Unbleached All-Purpose Flour
• 2/3 cup sour cream

Filling

• 21-ounce can cherry pie filling

Glaze

• 1/2 cup confectioners' sugar
• 1/4 teaspoon almond extract
• 2 to 3 tablespoons milk or cream
• toasted sliced almonds (optional)

Streusel topping

• 3 1/4 ounces King Arthur Unbleached All-Purpose Flour
• 3 1/2 ounces granulated sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 5 ounces (about 1/2 can) almond paste, crumbled
• 1/4 teaspoon almond extract
• 2 1/2 ounces cold butter

Cake

• 1 stick (4 ounces) soft butter
• 7 ounces granulated sugar
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1 teaspoon almond extract
• 2 large eggs
• 7 ounces King Arthur Unbleached All-Purpose Flour
• 5 3/8 ounces sour cream

Filling

• 21-ounce can cherry pie filling

Glaze

• 2 ounces confectioners' sugar
• 1/4 teaspoon almond extract
• 1 to 1 1/2 ounces milk or cream
• toasted sliced almonds (optional)

Directions

1) To prepare the topping: Whisk together the flour, sugar, cinnamon, and salt.

2) Crumble in the almond paste, and add the almond extract.

3) Work in the cold butter till the mixture becomes crumbly. Set aside.

4) Preheat the oven to 350°F. Grease and flour a 10" x 10" or 9" x 13" pan.

5) To prepare the cake: Beat together the butter, sugar, salt, baking powder, and extract until fluffy.

6) Add the eggs one at a time, beating well after each.

7) Add the flour in thirds, alternately with the sour cream, blending well after each addition.

8) Spread the batter in the prepared pan.

9) Top with the cherries and streusel topping.

10) Bake the cake for 55 to 65 minutes, until a toothpick inserted near the center comes out clean. Remove from the oven.

11) While the cake is baking, prepare the glaze. Combine the confectioners' sugar, almond, and just enough of the milk to make a pourable glaze.

12) Drizzle it over the still-hot coffeecake.

13) Garnish with toasted sliced almonds, if desired. Serve warm or at room temperature. ** I didn't have almond paste, so I increased the butter by 3T for a total of one stick in the streusel topping. Additionally, I melted the butter and added to the other ingredients - which I think makes a better topping.