Cherry Lattice Coffee Cake

Name: Cherry Lattice Coffee Cake
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 2 coffee cake.
Ingredients: 1 package (1/4 ounce) active dry yeast; 1/4 cup warm water (110° to 115°); 1 cup sour cream; 1 large egg; 3 tablespoons sugar; 2 tablespoons butter, softened; 1 teaspoon salt; 3 cups all-purpose flour; FILLING:; 2-1/2 cups fresh or frozen pitted tart cherries, thawed, rinsed and drained; 1/2 to 3/4 cup sugar; 1/2 cup chopped almonds, toasted; 2 tablespoons all-purpose flour; Dash salt

This cheery coffee cake is an all-time favorite with my seven grandchildren. The latticed top showcases the cherries so beautifully that it's almost too pretty to eat.

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup sour cream
1 large egg
3 tablespoons sugar
2 tablespoons butter, softened
1 teaspoon salt
3 cups all-purpose flour
FILLING:
2-1/2 cups fresh or frozen pitted tart cherries, thawed, rinsed and drained
1/2 to 3/4 cup sugar
1/2 cup chopped almonds, toasted
2 tablespoons all-purpose flour
Dash salt

Directions

In a bowl, dissolve yeast in water; let stand for 5 minutes. Add sour cream, egg, sugar, butter, salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Reserve 1 cup dough. Divide remaining dough in half. Roll each portion into a 9-in. circle; place in greased 9-in. round baking pans. Combine filling ingredients; spread over dough to within 1/2 in. of edge.
Roll out reserved dough to 1/4-in. thickness; cut into 1/2-in. strips. Make a lattice top over filling. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 15 minutes. Cover top with foil; bake 20 minutes longer or until browned.