Total Time
1hr 15mins
Prep 20 mins
Cook 55 mins

Another excellent recipe from kingarthurflour.com.

Ingredients Nutrition

Directions

  1. To prepare the topping: Whisk together the first four ingredients (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.
  5. Grease and flour a 10" x 10" or 9" x 13" pan.
  6. To prepare the cake: Beat together the butter, sugar, salt, baking powder, and extract until fluffy.
  7. Add the eggs one at a time, beating well after each.
  8. Add the flour in thirds, alternately with the sour cream, blending well after each addition.
  9. Spread the batter in the prepared pan.
  10. Top with the cherries and streusel topping.
  11. Bake the cake for 55 to 65 minutes, until a toothpick inserted near the center comes out clean.
  12. Remove from the oven.
  13. While the cake is baking, prepare the glaze by combining the confectioners' sugar, almond, and just enough of the milk to make a pourable glaze.
  14. Drizzle it over the still-hot coffeecake.
  15. Garnish with toasted sliced almonds, if desired.
  16. Serve warm or at room temperature.
Most Helpful

5 5

My FIL loves cherries (so do I) and this was fabulous! Will definetly make again. Made for spring PAC 09