Cherry Almond Coffeecake
"A good, easy cake to whip up. Keeps well. My husband prefers this cake over all others for his birthday cake!"
Original is 10-12 servings
Ingredients
Nutritional
- Serving Size: 1 (107.5 g)
- Calories 542.6
- Total Fat - 36.4 g
- Saturated Fat - 21.9 g
- Cholesterol - 43.3 mg
- Sodium - 369.8 mg
- Total Carbohydrate - 48.4 g
- Dietary Fiber - 1.5 g
- Sugars - 22 g
- Protein - 6 g
- Calcium - 48.5 mg
- Iron - 1.1 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350F and oil and flour a 10 inch tube pan.
Step 2
In a large bowl, or with an electric mixer, cream butter & sugar.
Step 3
Beat in eggs, buttermilk/yogurt & almond extract. (Mixture may look curdled, but it'll be ok).
Step 4
In a separate bowl, mix dry ingredients. Make a well in centre of dry ingredients.
Step 5
Add wet ingredients to well in dry ingredients. Stir just to blend (don't overbeat. Your mixture will be stiff.)
Step 6
Spoon 1/2 of batter into bottom of tube pan. I do it in dollops. Don't worry about covering the bottom of the pan; the cake will spread out as it cooks.
Step 7
Spoon 1/2 of cherry pie filling over batter in pan; then remaining batter & remaining cherries. Again, don't worry about covering all the batter with the cherries, you want spaces between.
Step 8
Sprinkle with your toasted almonds.
Step 9
Bake in preheated 350F oven for 50-55 minutes.
Step 10
Cool, on rack, in pan for 5 minutes.
Step 11
Remove from pan, and flip onto cake plate. Enjoy!
Tips
No special items needed.
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