Cherry Almond Coffee Cake
Servings 9
Ingredients
#### Coffee Cake:
- – 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 g
- – 1 stick salted butter room temperature (1/2 cup or 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
- – 1/2 teaspoon almond extract
- – Pinch of salt
- – 1 tablespoon flour 8 g
- – 2 tablespoons sugar 25 g
#### Crumble:
- – 1 1/2 cups all-purpose flour 180 g
- – 1/2 cup firmly packed light brown sugar 100 g
- – 1/4 cup white sugar 50 g
- – 1/2 teaspoon salt 3 g
- – 1 stick butter melted (1/2 cup or 113 g)
- – 1/2 teaspoon almond extract
- – 1/2 cup slivered almonds 60 g
Instructions
#### Brown Sugar Crumb:
- In a medium bowl, combine flour, brown sugar, white sugar, and salt.
- Pour in the melted butter and almond extract, mixing until large crumbs form.
- Add the slivered 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°F.
- In a medium bowl, stir together flour, baking powder, baking soda, and salt. 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 the egg, vanilla extract, and almond extract. Beat for another 2 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. Do this in the following order: 1/3 of the dry ingredients, 1/2 of the buttermilk, 1/3 of the dry ingredients, remaining buttermilk, remaining dry ingredients. Mix just until combined after each addition, being careful not to overmix.
- Spread the batter evenly in a 9×9-inch glass pan lined with parchment paper and sprayed with cooking spray.
- Top the batter with the cherry layer, followed by the brown sugar crumble.
- Bake for 45-55 minutes, or until a toothpick comes out clean.