Cherry-Almond Coffee Cake
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
YIELD: 12 servings.
Every Christmas morning, I bake a coffee cake that's rich and creamy like a cheesecake. My family loves cherries on top, but make it yours with any kind of fruit preserves. —Sue Torn, Germantown, WI
Ingredients
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2-1/2 cups all-purpose flour
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1 cup sugar, divided
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3/4 cup cold butter, cubed
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1 cup sour cream
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2 large eggs, room temperature, divided use
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1 teaspoon almond extract
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1 package (8 ounces) cream cheese, softened
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1 cup cherry preserves
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1/2 cup sliced almonds
Directions
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1.
Preheat oven to 350°. In a large bowl, mix flour and 3/4 cup sugar; cut in butter until crumbly. Reserve 1/2 cup crumb mixture for topping. Add baking powder, baking soda and salt to remaining crumb mixture. Stir in sour cream, 1 egg and the extract until blended.
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2.
Spread onto bottom of a greased 9-in. springform pan. In a small bowl, beat cream cheese and remaining sugar until smooth. Add remaining egg; beat on low speed just until blended. Pour into pan; spoon preserves over top. Sprinkle with reserved crumb mixture and almonds.
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3.
Bake until top is golden brown, 50-60 minutes. Cool on a wire rack 15 minutes. Loosen sides from pan with a knife; remove rim from pan. Serve warm or cold. Refrigerate leftovers.
Nutrition Facts
1 slice: 468 calories, 24g fat (14g saturated fat), 96mg cholesterol, 298mg sodium, 56g carbohydrate (34g sugars, 1g fiber), 6g protein.
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