CHERRY ALMOND COFFEE CAKE
This delicious coffee cake, which was developed by Robin Hood Multifoods' test kitchen, can also be made with apple or blueberry pie filling.
Provided by Irmgard
Categories Breads
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine the flour and sugar in a large bowl.
- Cut in the butter with a pastry blender until the mixture is crumbly.
- Set aside 1/2 cup for the topping.
- Add the baking powder and baking soda to the remainder.
- Beat together the egg, buttermilk and almond extract.
- Add to the dry ingredients, stirring until just moistened.
- Spread two-thirds of the batter over the bottom and partway up the side of a prepared 8-1/2 or 9-inch springform pan.
- Spoon the pie filling evenly over the batter.
- Drop small spoonfuls of the remaining batter over the filling.
- Stir the almonds into the reserved crumbled mixture.
- Sprinkle over the batter.
- Bake for 65 to 75 minutes for a 8-1/2 pan or 50 to 60 minutes for a 9-inch pan in a preheated 350 degree F oven or until a toothpick inserted in the center comes out clean.
- Cover with a piece of foil it the top is getting too brown.
Nutrition Facts : Calories 472.7, Fat 20.4, SaturatedFat 11.5, Cholesterol 73.1, Sodium 269.7, Carbohydrate 66.5, Fiber 1.8, Sugar 20.2, Protein 6.4
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