Cherry almond coffee cake

Preheat the oven to 350F. Grease and lighly flour a 9-inch tube pan.

Prepare the streusel in a small bowl. Using your fingertips or a pastry cutter, work the butter into the rest of the ingredients until it's coarse and crumbly. Set aside.

* Be warned that your hands will get very messy from slicing and pitting the cherries Wear an apron and protect your counter tops. * In a medium bowl, sift together the flour, baking powder, baking soda and salt. Set aside. In a large bowl, beat the butter and sugar until light and fluffy ( about 3 minutes ). Add the eggs one at a time and beat well. Add almond extract and beat until combined. Add the flour, and sour cream/yogert intermittently. Beginning and ending with the flour mixture. I combined the sour cream and yogert together in one cup to make it easier. Beat until Just combined.

Spoon half the mixture in prepared pan. Arrange to cherries in a single layer over the batter. Don't let them touch the edges or they will burn. Gently press them into the batter so they won't shift when you add the other half of dough. Top the cherries with the rest of the batter. Carefully smooth it out so it is as even as possible.

Bake until golden and it springs back when lightly touched. About 40-45 minutes. Remove from oven and cool for 15 minutes. Carefully invert pan onto a large plate then again carefully flip it over so the streusel side is up. Don't worry if some crumbs fall off. Cool completely before adding the glaze.


I didn't measure the glaze ingredients. Basically have a higher ratio of confectioners suger to amaretto. Add as little or as much amaretto until you have your preferred consistency. Stir with a whisk until all the lumps are gone. Drizzle over the cooled cake with the whisk.