CHERRY ALMOND CAKE

Cherry Almond Cake image

Provided by Southern Polar Bear

Categories Dessert

Time 1h15m

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 20

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3/4 cup 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
1/2 cup 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 unbleached all-purpose flour
2/3 cup sour cream
21 ounces can cherry pie filling
1/2 cup confectioners' sugar
1/4 teaspoon almond extract
2 -3 tablespoons milk or 2 -3 tablespoons cream
toasted sliced almonds (optional)

Steps:

To prepare the topping: Whisk together the first four ingredients (flour, sugar, cinnamon, and salt).
Crumble in the almond paste, and add the almond extract.
Work in the cold butter till the mixture becomes crumbly. Set aside.
Preheat the oven to 350°F.
Grease and flour a 10" x 10" or 9" x 13" pan.
To prepare the cake: Beat together the butter, sugar, salt, baking powder, and extract until fluffy.
Add the eggs one at a time, beating well after each.
Add the flour in thirds, alternately with the sour cream, blending well after each addition.
Spread the batter in the prepared pan.
Top with the cherries and streusel topping.
Bake the cake for 55 to 65 minutes, until a toothpick inserted near the center comes out clean.
Remove from the oven.
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.
Drizzle it over the still-hot coffeecake.
Garnish with toasted sliced almonds, if desired.
Serve warm or at room temperature.