– 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.
